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To make the Anti-Inflammatory Glow Bowl, you will need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup kale, chopped - 1 cup roasted sweet potatoes, diced - 1/2 cup chickpeas, drained and rinsed - 1/4 cup walnuts, roughly chopped - 1/4 avocado, sliced - 2 tablespoons tahini - 1 tablespoon lemon juice - 1 teaspoon turmeric powder - 1/2 teaspoon ginger powder - 1/2 teaspoon cumin - Salt and pepper to taste - Fresh cilantro for garnish Each ingredient in this bowl offers great health perks. Quinoa is high in protein and fiber. It helps with digestion and keeps you full. Kale is packed with vitamins A, C, and K. It supports your immune system and skin health. Sweet potatoes are rich in beta-carotene. They boost your vision and skin health. Chickpeas add protein and fiber. They help in weight management and heart health. Walnuts are good for your brain. They provide healthy fats. Turmeric is known for its anti-inflammatory properties. Ginger supports digestion and reduces nausea. Cumin aids in digestion and boosts your immune system. Tahini adds creaminess and is high in calcium. Lemon juice adds flavor and vitamin C. Each ingredient works together to make you feel great. When selecting ingredients, freshness is key. Look for quinoa that is plump and free of debris. Choose kale that is dark green and crisp. For sweet potatoes, pick ones that feel heavy for their size. They should have smooth skin without blemishes. When buying chickpeas, opt for those in cans with low sodium. For walnuts, choose raw or lightly roasted ones. They should smell nutty and fresh. For spices, buy from a store with high turnover. Fresh spices have better flavor and health benefits. Always check for organic options when possible. This ensures fewer chemicals in your food. {{ingredient_image_1}} To cook quinoa, start by rinsing it well in water. This removes the bitter coating. In a medium saucepan, mix 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring the pot to a boil over medium heat. Once it boils, lower the heat to a simmer. Cover the pot with a lid. Let it cook for 15 minutes or until fluffy. When done, remove it from heat. Fluff the quinoa with a fork and set it aside. First, preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Spread the cubes on a baking sheet. Drizzle olive oil over them and sprinkle with salt and pepper. Add half of the turmeric powder to enhance flavor. Roast the sweet potatoes for 25-30 minutes. Make sure to flip them halfway for even cooking. They should be tender and slightly caramelized when done. Chop the kale into bite-sized pieces. Heat a skillet on medium heat. Add the chopped kale to the pan. Sprinkle with the remaining turmeric, ginger, and cumin for added taste. Sauté the kale for 3-5 minutes until it wilts. Stir occasionally to prevent burning. Season with salt and pepper to your liking. This step brings out the delicious flavors in the kale. These steps create a flavorful base for your Anti-Inflammatory Glow Bowl. Enjoy each bite packed with nutrients! You can easily change this glow bowl. Start by swapping the quinoa for brown rice or farro. Choose your favorite leafy greens, like spinach or arugula. You can also add different veggies, such as bell peppers or zucchini. If you love spice, add some chili flakes or jalapeños. For protein, use black beans or lentils instead of chickpeas. The tahini dressing is also flexible. Try adding garlic or herbs for more flavor. Make it your own! Meal prep makes this glow bowl easy to enjoy all week. Cook a batch of quinoa and store it in the fridge. Roast sweet potatoes and kale ahead of time too. Keep each ingredient in separate containers. This way, you can mix and match every day. It’s also great for lunch! Just heat the ingredients and add the dressing when you are ready to eat. You can prep all the ingredients on a Sunday and have meals ready for days. A beautiful plate makes food taste better. Start with a base of quinoa in a bowl. Arrange the kale and sweet potatoes on top. Add chickpeas and avocado slices in a fan shape. Sprinkle the chopped walnuts on the side for crunch. Finish with a drizzle of tahini dressing. Add fresh cilantro on top for color. Use a large, shallow bowl for a stunning look. You can even use a colorful plate to make it pop. Enjoy your masterpiece! Pro Tips Soak Quinoa: Soaking quinoa for at least 30 minutes before cooking helps to remove the bitter saponins and can make it easier to digest. Customize Your Veggies: Feel free to swap out the kale and sweet potatoes for other seasonal vegetables like spinach or butternut squash for variety. Perfect Tahini Dressing: If your tahini dressing is too thick, add a little more water or lemon juice to achieve your desired consistency. Storage Tips: This glow bowl keeps well in the fridge for up to 3 days. Store components separately to maintain freshness. {{image_2}} This glow bowl is naturally gluten-free. Quinoa, the base of this dish, is a great choice. Make sure to check your vegetable broth for gluten. Most brands are safe, but it’s best to confirm. This recipe is already vegan! You get protein from chickpeas and quinoa. If you want, swap tahini with almond butter for a different flavor. You can also add more veggies like bell peppers or carrots for added nutrients. You can be creative with toppings. Instead of walnuts, try pumpkin seeds for crunch. Swap avocado with sliced radishes for a fresh bite. If you like more spice, add diced jalapeños. For a creamier dressing, mix in some yogurt or cashew cream. Feel free to mix and match ingredients based on what you like. Each choice can change the taste and make it your own! To keep your Anti-Inflammatory Glow Bowl fresh, store leftovers in an airtight container. Make sure to separate the quinoa, roasted sweet potatoes, and kale if you can. This helps each ingredient stay fresh longer. Refrigerate the container for up to three days. When you are ready to eat, reheat your glow bowl gently. Use a microwave or a skillet. If using a microwave, heat in short bursts. Stir between each burst to avoid hot spots. For a skillet, add a splash of vegetable broth to keep it moist. This way, the flavors stay vibrant. If you want to freeze parts of your glow bowl, that works too! Freeze cooked quinoa and roasted sweet potatoes in separate bags. These can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for the best taste and texture. Anti-inflammatory ingredients help reduce inflammation in your body. They can improve your health. In this glow bowl, we use: - Quinoa - Kale - Sweet potatoes - Chickpeas - Walnuts - Turmeric - Ginger Quinoa is a whole grain packed with protein. Kale is full of vitamins and minerals. Sweet potatoes have fiber and antioxidants. Chickpeas provide protein and help with digestion. Walnuts are rich in healthy fats. Turmeric and ginger fight inflammation and add flavor. Yes, you can make this dish ahead of time. It is perfect for meal prep. Cook the quinoa and sweet potatoes in advance. Store them in airtight containers in the fridge. You can also sauté the kale ahead of time. Just reheat it before serving. When ready to eat, assemble your glow bowl. Add the tahini dressing and toppings right before serving. This keeps everything fresh and tasty. To lower calories in the glow bowl, make a few easy swaps. Here are some tips: - Use less quinoa or switch to cauliflower rice. - Cut down on walnuts or skip them. - Use less tahini or make a lighter dressing with yogurt. - Add more veggies, like cucumbers or bell peppers. These changes can help you enjoy your glow bowl while keeping it light and healthy. You learned about key ingredients and their health benefits for the glow bowl. I shared ways to cook each component for tasty results. We discussed customizing, meal prep, and plating ideas to fit your style. You now know gluten-free and vegan options to try. Remember, a glow bowl is flexible and fun. Use the tips and tricks shared to make it your own. Enjoy every bite and feel great knowing you made a healthy choice!

Anti-Inflammatory Glow Bowl

A nourishing bowl packed with quinoa, kale, roasted sweet potatoes, and a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Healthy
Servings 2

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup kale, chopped
  • 1 cup roasted sweet potatoes, diced
  • 0.5 cup chickpeas, drained and rinsed
  • 0.25 cup walnuts, roughly chopped
  • 0.25 avocado sliced
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 0.5 teaspoon ginger powder
  • 0.5 teaspoon cumin
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  • While the quinoa cooks, preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and half of the turmeric powder. Roast for 25-30 minutes until tender and slightly caramelized, flipping halfway through.
  • In a skillet, lightly sauté the chopped kale with the remaining turmeric, ginger, and cumin for about 3-5 minutes until wilted. Season with salt and pepper.
  • In a small bowl, whisk together tahini, lemon juice, and a splash of water until you achieve a creamy consistency.
  • Once the quinoa is done, fluff it with a fork and divide it into serving bowls. Top each bowl with kale, roasted sweet potatoes, and chickpeas.
  • Drizzle the tahini dressing over the bowls, add avocado slices, and sprinkle with chopped walnuts and fresh cilantro.

Notes

Feel free to add other vegetables or proteins as desired.
Keyword anti-inflammatory, bowl, quinoa, vegan