Description
Anti-Inflammatory Harvest Glow Bowl is a warm, colorful, and deeply nourishing plant-based dinner packed with vibrant veggies, wholesome protein, and feel-good ingredients designed to support gut health and overall wellness.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup chickpeas, rinsed and drained
- 1 small sweet potato, diced
- 1 cup broccoli florets
- 1 cup chopped kale or spinach
- 2 tbsp olive oil
- 1/2 tsp ground turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lemon
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato, broccoli, and chickpeas with olive oil, turmeric, smoked paprika, garlic powder, salt, and pepper.
- Roast for 25-30 minutes until tender and lightly golden.
- While roasting, cook quinoa according to package instructions.
- Lightly sauté kale or spinach in a pan for 1-2 minutes until just wilted.
- Assemble bowls with quinoa, roasted vegetables, and greens.
- Finish with a squeeze of fresh lemon juice before serving.
Notes
- Gluten-free and vegan friendly.
- Leftovers keep well in the fridge for up to 3 days.
- Feel free to swap kale with spinach and adjust lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Roasting, Simmering, Sautéing
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 bowl (1/2 recipe)
- Calories: 465
- Sugar: 9 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 13 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: Anti-Inflammatory Harvest Glow Bowl, vegan bowl, quinoa bowl, roasted vegetables, turmeric, kale, broccoli, chickpeas, healthy dinner