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DELICIOUS Anti-Inflammatory Harvest Glow Bowl, dietitian recipe

Delicious Anti-Inflammatory Harvest Glow Bowl Recipe You’ll Love

Enjoy this DELICIOUS Anti-Inflammatory Harvest Glow Bowl, a vibrant feast of flavors and health benefits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 bowls
Calories 400 kcal

Equipment

  • - Oven
  • - Baking sheet
  • - Large bowl
  • - Medium saucepan
  • small bowl

Ingredients
  

For the Roasted Veggies

  • 1 head Cauliflower substitute with broccoli or Brussels sprouts
  • 2 medium Carrots can be swapped with parsnips or sweet potatoes
  • 2 tablespoons Olive Oil or avocado oil for higher smoke points
  • 1 teaspoon Smoked Paprika use sweet paprika for milder flavor
  • 1 teaspoon Garlic Powder fresh minced garlic can be substituted
  • 1 teaspoon Ground Cumin coriander can be an alternative
  • 1 teaspoon Kosher Salt or sea salt
  • 1 teaspoon Black Pepper

For the Grain Base

  • 1 cup Quinoa substitute with brown rice or couscous
  • 2 cups Vegetable Broth water can be used for a lighter option

For the Greens and Toppings

  • 2 cups Chopped Kale spinach can be used as a substitute
  • 1/4 cup Pumpkin Seeds or sunflower seeds
  • 1 large Avocado can be omitted if unavailable
  • 1/4 cup Chopped Parsley or cilantro

For the Dressing

  • 1/4 cup Golden Tahini Dressing or yogurt-based dressing

Instructions
 

Preparation

  • Preheat your oven to 425ºF (220ºC) to caramelize the vegetables.
  • Toss cauliflower florets and carrots with olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper in a large bowl until well coated.
  • Spread the seasoned veggies in a single layer on a baking sheet and roast for 25-30 minutes, tossing halfway.
  • In a medium saucepan, combine quinoa and vegetable broth; bring to a boil then reduce heat to simmer for about 15 minutes until fluffy.
  • Stir in chopped kale and a tablespoon of olive oil to the cooked quinoa, then cover to wilt the kale.
  • Whisk together the golden tahini dressing ingredients in a small bowl until smooth and pourable.
  • Assemble the bowls by dividing the quinoa-kale mixture, adding roasted veggies, slices of avocado, and drizzling with dressing.
  • Top with pumpkin seeds and chopped parsley.

Notes

Optionally, serve with chili flakes for extra spice.
Keyword anti-inflammatory, delicious, gluten-free, healthy meal, meal prep, vegan