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Nourishing Anti-Inflammatory Harvest Glow Bowl

A vibrant Anti-Inflammatory Harvest Glow Bowl showcases seasonal ingredients, balancing earthy flavors with a satisfying crunch, ideal for cozy gatherings or n…

Ingredients

  • 1 cup quinoa
  • 1 medium sweet potato diced
  • 1 cup kale chopped
  • 1 cup cooked chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 1 avocado sliced
  • 1/4 cup pumpkin seeds
  • Fresh herbs for garnish like cilantro or parsley

Instructions

  • Rinse quinoa under cold water, then cook according to package instructions.
  • Preheat the oven to 400°F (200°C) and toss the diced sweet potatoes with olive oil, salt, and pepper.
  • Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  • While the sweet potatoes roast, heat a skillet over medium heat and add kale and cooked chickpeas with a pinch of salt and pepper.
  • In a small bowl, mix the turmeric with a splash of water to make a paste, then add to the kale and chickpeas, stirring to combine.
  • Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
  • Assemble the bowl: start with a base of quinoa, followed by roasted sweet potatoes, sautéed kale and chickpeas, and sliced avocado on top.
  • Sprinkle with pumpkin seeds and fresh herbs for garnish.
  • Serve warm and enjoy your nourishing Anti-Inflammatory Harvest Glow Bowl!