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Anti-Inflammatory Glow Bowl with Turmeric Tahini finished recipe

Anti-Inflammatory Glow Bowl with Turmeric Tahini

5 from 60 votes
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 grain bowls servings
Ingredients Method

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 (340 g), peeled and cut into 3/4-inch cubes
  • 1 can 15 ounces (425 g), chickpeas, drained, rinsed, and patted very dry; about 1 1/2 cups (255 g) drained
  • 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 packed cups (120 g) 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 (200 g), 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. Preheat the oven: Position a rack in the center of the oven and preheat it to 425°F (220°C). Line a 13-by-18-inch (33-by-46-cm) rimmed baking sheet with parchment paper.
  2. Cook the quinoa: Combine the rinsed quinoa, 2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa grains have opened into small spirals.
  3. Rest the quinoa: Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff it gently with a fork. If water remains in the bottom, return the pan to low heat uncovered for 1 to 2 minutes.
  4. Season the vegetables and chickpeas: Place the sweet potato, chickpeas, and broccoli on the prepared baking sheet. Drizzle with the 2 tablespoons olive oil, then sprinkle with the turmeric, cumin, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
  5. Arrange for even roasting: Spread the ingredients into a single layer. Place the sweet potatoes cut-side down where possible and leave space between the broccoli florets and chickpeas. An overcrowded pan will steam the vegetables instead of browning them.
  6. Roast until tender and browned

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