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Ingredients for Anti-Inflammatory Glow Bowl laid out on a wooden counter including quinoa and sweet potatoes

Anti-Inflammatory Glow Bowl

A vibrant Anti-Inflammatory Glow Bowl packed with quinoa, roasted sweet potato, crispy chickpeas, massaged kale, avocado, and a golden turmeric-ginger dressing. High in protein and naturally nourishing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa cooked according to package directions
  • 1 cup sweet potato cubed and roasted at 400 degrees F
  • 0.5 cup chickpeas drained, patted completely dry, roasted
  • 1 cup kale stemmed, torn, and massaged with lemon juice
  • 0.25 cup avocado sliced fresh just before serving
  • 1 tbsp hemp seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp extra-virgin olive oil
  • 0.5 tsp ground turmeric
  • 0.25 tsp black pepper freshly ground
  • 0.25 tsp ground ginger

Equipment

  • baking sheet
  • medium saucepan
  • Large mixing bowl
  • Small whisk bowl

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C). Toss cubed sweet potato with a drizzle of olive oil and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet.
  2. Pat chickpeas completely dry with paper towels. Add to the baking sheet. Roast for 25 to 30 minutes, tossing once halfway, until sweet potato is golden and fork-tender and chickpeas are crispy.
  3. Cook quinoa according to package directions using a 1:2 ratio with water or vegetable broth. Simmer covered for 15 minutes then fluff with a fork.
  4. Massage kale with a small drizzle of lemon juice and olive oil for 1 to 2 minutes until softened and deep green.
  5. Whisk together lemon juice, olive oil, turmeric, black pepper, and ginger in a small bowl to form the dressing. Season with a small pinch of salt if needed.
  6. Build the bowl: spoon quinoa as the base, then top with roasted sweet potato, crispy chickpeas, and massaged kale.
  7. Top with sliced avocado, hemp seeds, and pumpkin seeds. Drizzle the turmeric-ginger dressing over the bowl and serve immediately.

Notes

Store all components separately for up to 4 days. Always slice avocado fresh. Reheat quinoa and roasted components before assembling. Substitute brown rice or farro for quinoa if preferred.
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