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Anti-Inflammatory Harvest Glow Bowl with roasted veggies and tahini yogurt dressing
Olivia Carter

Anti-Inflammatory Harvest Glow Bowl

A cozy, filling bowl packed with gut-healing ingredients, including roasted vegetables, ancient grains, and a creamy turmeric-tahini dressing. Perfect for meal prep or a quick dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Meal Prep
Cuisine: Gluten-Free, Healthy, Plant-Based
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup quinoa or brown rice Rinse quinoa before cooking for better flavor.
  • 2 cups kale or baby spinach Lightly warm if sensitive to raw greens.
Roasted Vegetables
  • 2 medium sweet potatoes, chopped Cut into small bite-size pieces.
  • 2 large carrots, chopped Cut into small bite-size pieces.
  • 1 cup broccoli or cauliflower florets Add to roasting for crunch.
Protein and Toppings
  • 1 can chickpeas, drained and rinsed Can be swapped for firm tofu.
  • 2 tablespoons pumpkin seeds or hemp seeds For extra crunch.
  • 1 medium avocado, sliced For healthy fats.
Golden Turmeric-Tahini Dressing
  • 3 tablespoons tahini For creaminess.
  • 2 tablespoons lemon juice For brightness.
  • 1 teaspoon turmeric powder For the golden color and health benefits.
  • 1 pinch black pepper Enhances turmeric absorption.
  • 2 tablespoons warm water To thin the dressing.
  • 1 clove garlic (optional) For extra flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Chop sweet potatoes and carrots into small bite-size pieces and toss with olive oil, salt, and cumin.
  3. Spread vegetables on a baking sheet to avoid steaming and roast for 25 to 35 minutes, flipping once, until caramelized.
  4. While the veggies roast, bring water to a boil and cook quinoa or brown rice according to package instructions. Fluff with a fork and add a pinch of salt and a squeeze of lemon.
Dressing Preparation
  1. In a bowl, whisk together tahini, lemon juice, turmeric, black pepper, and a pinch of salt. Gradually add warm water until smooth.
  2. Adjust seasoning to taste with more lemon or turmeric if needed.
Assembly
  1. Layer quinoa or brown rice at the bottom of each bowl.
  2. Top with roasted vegetables, chickpeas, and sliced avocado.
  3. Drizzle with the turmeric-tahini dressing just before serving.

Notes

Store components separately for meal prep to avoid sogginess. Consider adding probiotic toppings like sauerkraut or kimchi for added gut health benefits.