Anti-Inflammatory Glow Bowl

$- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup kale, chopped - 1 cup roasted sweet potatoes, diced - 1/2 cup chickpeas, drained and rinsed - 1/4 cup walnuts, roughly chopped - 1/4 avocado, sliced - 2 tablespoons tahini - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon ground turmeric - 1/2 teaspoon ground ginger - 1/2 teaspoon ground cumin - Salt and black pepper to taste - Fresh cilantro sprigs for garnish Quinoa is a complete protein. It has all nine essential amino acids. This makes it great for muscle repair. Kale is a super green packed with vitamins A, C, and K. It helps boost your immune system. Sweet potatoes are rich in fiber and beta-carotene. These nutrients help improve digestion and vision. Chickpeas add protein and help keep you full. They also support heart health. Walnuts are full of healthy fats. They help lower bad cholesterol and reduce inflammation. Turmeric is famous for its anti-inflammatory properties. It may help ease joint pain. Ginger aids digestion and can soothe nausea. Lastly, tahini is a creamy delight full of healthy fats and protein. You can replace quinoa with brown rice or farro. Both offer great texture and nutrition. If you want a nut-free option, use sunflower seeds instead of walnuts. Spinach or Swiss chard can be a tasty swap for kale. For a creamy dressing, try using Greek yogurt instead of tahini. You can also use lime juice instead of lemon for a different twist. If you do not have chickpeas, black beans work well too. Just adjust the seasoning to your taste. {{ingredient_image_2}} Start by rinsing 1 cup of quinoa under cold water. This step helps remove any bitter taste. Next, add the rinsed quinoa and 2 cups of vegetable broth to a medium-sized saucepan. Heat this mixture over medium-high heat until it boils. Once it reaches a boil, lower the heat to low, cover it, and let it simmer. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is gone. After cooking, fluff the quinoa with a fork for a light texture. While the quinoa cooks, preheat your oven to 400°F (200°C). Take 1 cup of diced sweet potatoes and spread them out on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt, black pepper, and half of the ground turmeric. Roast these sweet potatoes for 25-30 minutes. Turn them halfway through for even cooking. They should come out tender and slightly caramelized. In a skillet over medium heat, add 1 cup of chopped kale. Toss in the remaining ground turmeric, ground ginger, and ground cumin. Sauté the kale for 3-5 minutes until it wilts down. Be sure to season it lightly with salt and black pepper. This adds a nice flavor to the greens. Grab a small mixing bowl and whisk together 2 tablespoons of tahini and 1 tablespoon of freshly squeezed lemon juice. If the dressing is too thick, add a splash of water to thin it out. Keep mixing until you reach a creamy consistency. Adjust with more water if needed for your desired thickness. Now it’s time to bring everything together! Divide the cooked quinoa evenly into serving bowls. On top of the quinoa, layer the sautéed kale, roasted sweet potatoes, and 1/2 cup of drained chickpeas. Drizzle the tahini dressing generously over each bowl. Finish by adding slices of avocado, a handful of chopped walnuts, and fresh cilantro sprigs for a bright touch. This makes your glow bowl not only healthy but also visually appealing. To cook quinoa just right, rinse it first. This removes bitter coating. Use a medium-sized pot. Combine one cup of rinsed quinoa with two cups of vegetable broth. Heat the pot over medium-high heat until it boils. Then, lower the heat to a simmer. Cover the pot and let it cook for about 15 minutes. The quinoa will absorb the broth and become fluffy. Use a fork to fluff it after cooking. This method ensures tasty, perfect quinoa every time. Roasting brings out the sweet flavor of vegetables. For sweet potatoes, preheat your oven to 400°F (200°C). Cut the sweet potatoes into small cubes for even cooking. Spread them on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and black pepper. Add half of the ground turmeric for extra flavor. Roast for 25 to 30 minutes. Turn them halfway for even browning. They should be tender and slightly caramelized when done. Seasonings make your bowl pop with flavor. Use fresh ingredients for the best taste. Add ground turmeric, ginger, and cumin to your sautéed kale. These spices add warmth and depth. A little salt and black pepper will enhance all the flavors. For the tahini dressing, mix tahini with lemon juice. This adds a nice tang. You can adjust the thickness with water. Taste as you go, and feel free to add more of your favorite spices. Presentation matters when serving your glow bowl. Use wide bowls to show off all the vibrant colors. Layer each ingredient in clusters for a beautiful display. Start with quinoa at the base, then add sautéed kale, roasted sweet potatoes, and chickpeas. Drizzle the tahini dressing over the top. Finish with avocado slices, walnuts, and fresh cilantro sprigs. This adds freshness and visual appeal. A well-presented dish makes every bite more enjoyable. Pro Tips Use Fresh Ingredients: The fresher your vegetables and herbs, the more vibrant the flavors will be. Opt for organic produce when possible for the best taste and nutritional benefits. Prep Ahead: You can prepare the quinoa and roast the sweet potatoes in advance. Store them in the refrigerator to save time during meal prep! Customize Your Bowl: Feel free to add other vegetables or proteins to your glow bowl, such as bell peppers, roasted broccoli, or grilled chicken, to suit your taste preferences. Perfect Tahini Dressing: Adjust the consistency of your tahini dressing by adding more or less water. For a stronger flavor, add a pinch of garlic powder or a dash of cayenne pepper. {{image_4}} You can easily boost the protein in your Anti-Inflammatory Glow Bowl. Chicken or tofu works well. For chicken, grill or bake it until it’s cooked through. Cut it into bite-sized pieces and add it on top of your bowl. If you prefer tofu, press it to remove excess water. Then sauté or bake it until golden. This adds protein and keeps the bowl filling. Feel free to mix up your toppings. You can add seeds like pumpkin or sunflower for crunch. These seeds give healthy fats and protein. You might also want to try other vegetables like bell peppers or broccoli. Just roast or sauté them like you did with the sweet potatoes and kale. This adds color and flavor to your meal. Use seasonal veggies for variety and freshness. In spring, add asparagus or peas for a fresh taste. During summer, cherry tomatoes or zucchini brighten the bowl. In fall, consider adding Brussels sprouts or butternut squash. Winter greens like Swiss chard or spinach can keep your bowl vibrant all year. Adjust based on what you find at your local market for the best flavors. To store your Anti-Inflammatory Glow Bowl, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Keep the tahini dressing separate to avoid sogginess. When you're ready to enjoy your leftovers, reheat the quinoa and veggies. Use a microwave or a skillet on low heat. If using a microwave, heat in short bursts. Stir in between until everything is warm. If the quinoa seems dry, add a splash of water. I recommend glass containers for storage. They keep food fresh and are easy to clean. If you want to save space, use stackable containers. Make sure they have a good seal to prevent spills. Turmeric is great for reducing inflammation. It has a compound called curcumin. This compound helps fight pain and supports joint health. Turmeric can also boost your immune system. It may even improve brain function. Many people use it for better digestion. Yes, this recipe is already vegan! It does not use any animal products. The tahini adds flavor and creaminess. You can enjoy this glow bowl without any worries about meat or dairy. The glow bowl stays fresh for about three days in the fridge. Store it in an airtight container. Make sure to keep the tahini dressing separate until you are ready to eat. This keeps the ingredients fresh and tasty. If you don’t have tahini, you can use almond butter or sunflower seed butter. These alternatives provide a similar creamy texture. You can also try yogurt for a different flavor. Just mix it with lemon juice for a tangy taste. Yes, this recipe is gluten-free. Quinoa is a great gluten-free grain. All the other ingredients are also safe for those with gluten sensitivities. Enjoy this healthy meal without any gluten concerns! This post covered the main steps to create a delicious glow bowl. We explored the key ingredients and their health benefits. I shared simple instructions for prepping quinoa, sweet potatoes, and kale. You learned about flavor tricks and ways to add variety. Plus, I offered tips for storage and reheating. Embrace your creativity and make this recipe yours. Enjoy healthy meals that taste great and nourish.$

Anti-Inflammatory Glow Bowl

A nutritious and vibrant bowl packed with anti-inflammatory ingredients.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Healthy

Servings 2

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
1 cup kale, chopped
1 cup roasted sweet potatoes, diced
0.5 cup chickpeas, drained and rinsed
0.25 cup walnuts, roughly chopped
0.25 avocado sliced
2 tablespoons tahini
1 tablespoon freshly squeezed lemon juice
1 teaspoon ground turmeric
0.5 teaspoon ground ginger
0.5 teaspoon ground cumin
to taste salt
to taste black pepper
for garnish fresh cilantro sprigs

Instructions

In a medium-sized saucepan, combine the rinsed quinoa and vegetable broth. Heat over medium-high until the mixture reaches a boil. Then, reduce the heat to low, cover with a lid, and let it simmer for approximately 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Fluff the quinoa with a fork after cooking.
Meanwhile, preheat your oven to 400°F (200°C). On a baking sheet, arrange the diced sweet potatoes in a single layer. Drizzle with olive oil and season with salt, black pepper, and half of the ground turmeric. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and lightly caramelized.
In a skillet over medium heat, add the chopped kale and sauté with the remaining turmeric, ground ginger, and ground cumin for about 3-5 minutes or until the kale has wilted. Season lightly with salt and black pepper to enhance the flavors.
In a small mixing bowl, whisk together the tahini and freshly squeezed lemon juice. Add a splash of water to thin the mixture until it reaches a creamy dressing consistency. Adjust with more water if necessary until desired thickness is achieved.
Once the quinoa is prepared, divide it evenly into serving bowls. On top of the quinoa, layer the sautéed kale, roasted sweet potatoes, and rinsed chickpeas.
Drizzle the tahini dressing generously over each bowl. Garnish with slices of avocado, a scattering of chopped walnuts, and sprigs of fresh cilantro to add a pop of freshness.

Notes

Serve in wide bowls for a vibrant display of colors.

Keyword anti-inflammatory, bowl, gluten-free, quinoa, vegan