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Anti-Inflammatory Glow Bowl with Turmeric Tahini finished recipe

Anti-Inflammatory Glow Bowl with Turmeric Tahini

This bowl combines fluffy quinoa, roasted sweet potato, crisp chickpeas, broccoli, massaged kale, red cabbage, avocado, and pomegranate, all tied together with a creamy tahini dressing.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 grain bowls
Ingredients Method Notes

Ingredients
  

For the Quinoa
  • 1 cup uncooked quinoa rinsed thoroughly and drained
  • 2 cups water
  • 1/4 teaspoon fine sea salt
For the Roasted Vegetables and Chickpeas
  • 1 medium sweet potato about 12 ounces, peeled and cut into 3/4-inch cubes
  • 1 can chickpeas 15 ounces, drained, rinsed, and patted very dry
  • 2 cups broccoli florets cut into bite-size pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
For the Kale and Fresh Toppings
  • 4 cups stemmed kale thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1 cup finely shredded red cabbage
  • 1 medium avocado about 7 ounces, peeled, pitted, and sliced
  • 1/2 cup pomegranate arils
  • 1/4 cup roasted unsalted pumpkin seeds
For the Turmeric Tahini Dressing
  • 1/3 cup tahini stirred well before measuring
  • 3 tablespoons warm water plus more as needed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons pure maple syrup
  • 1 teaspoon finely grated fresh ginger
  • 1 small garlic clove about 3 g, finely grated
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper

Method
 

Method
  1. For meal preparation, store the quinoa, roasted vegetables, chickpeas, kale, cabbage, pomegranate, pumpkin seeds, dressing, and avocado in separate airtight containers. The quinoa, roasted vegetables, chickpeas, kale, and cabbage can be refrigerated for up to 4 days. Store the dressing for up to 5 days and whisk in a small amount of water if it thickens.
  2. Cut the avocado shortly before serving or toss it with a little lemon juice and refrigerate it in an airtight container for up to 1 day. Add the pumpkin seeds just before serving to preserve their crunch.
  3. The quinoa, roasted sweet potato, broccoli, and chickpeas can be frozen for up to 2 months. Cool them completely before placing them in freezer-safe containers. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through. Do not freeze the kale, cabbage, avocado, pomegranate, or tahini dressing as part of the assembled bowl.
  4. What makes this an anti-inflammatory glow bowl?
  5. The name refers to its combination of vegetables, whole grains, legumes, olive oil, turmeric, ginger, seeds, and other foods commonly included in anti-inflammatory dietary patterns. A single recipe cannot diagnose, treat, or prevent inflammation or any medical condition.
  6. Can I make these bowls ahead of time?
  7. Yes: Cook the quinoa, roast the vegetables and chickpeas, massage the kale, and prepare the dressing up to 4 days ahead. Store the components separately and add the avocado, pumpkin seeds, and dressing shortly before serving.
  8. Can I add more protein?
  9. Yes: Add baked tofu, cooked lentils, grilled chicken, salmon, or a hard-cooked egg. Store and cook animal proteins according to appropriate food-safety guidelines.
  10. Why is my tahini dressing thick or grainy?
  11. Tahini often tightens when lemon juice or water is first added. Continue whisking, then add warm water 1 teaspoon at a time until the dressing becomes smooth and pourable.
  12. Can I serve the glow bowl cold?
  13. Yes: Cool the quinoa and roasted ingredients before assembling, then refrigerate the components. For the best texture, add the avocado, pumpkin seeds, and dressing immediately before serving.

Notes

Keep the avocado and dressing separate when preparing the bowls for later to prevent browning and sogginess.

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