Anti-Inflammatory Golden Turmeric Bowl

Serves: 4

Ingredients:

For the Turmeric-Roasted Vegetables:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 red bell pepper, chopped
• 1 medium sweet potato, cubed
• 2 tbsp olive oil
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper (optional) 

For the Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked)
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• Pinch of sea salt

For the Creamy Tahini-Lemon Dressing:

• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 2-4 tbsp water (to thin)
• 1/4 tsp sea salt
• Pinch of black pepper

For Serving:

• 2 cups cooked quinoa
• 1 avocado, sliced
• 2 cups fresh spinach or arugula
• 2 tbsp pumpkin seeds or sunflower seeds
• Fresh cilantro or parsley for garnish
• Lemon wedges

Instructions:

1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
   
   
2. In a large bowl, toss cauliflower, broccoli, bell pepper, and sweet potato with 2 tbsp olive oil, turmeric, cumin, black pepper, salt, and cayenne (if using). Spread evenly on one baking sheet.
   
   
3. In the same bowl, toss chickpeas with 1 tbsp olive oil, turmeric, smoked paprika, black pepper, and salt. Spread on the second baking sheet.
   
   
4. Place both sheets in the oven. Roast vegetables for 25-30 minutes, flipping halfway through, until golden and tender. Roast chickpeas for 20-25 minutes until crispy, shaking the pan halfway through.
   
   
5. While vegetables roast, whisk together tahini, lemon juice, olive oil, garlic, ginger, and salt. Add water 1 tablespoon at a time until you reach a creamy, pourable consistency. Taste and adjust seasoning.
   
   
6. To assemble, divide cooked quinoa among 4 bowls. Top with a handful of fresh spinach or arugula, roasted vegetables, crispy chickpeas, and sliced avocado.
   
   
7. Drizzle generously with tahini-lemon dressing, sprinkle with pumpkin seeds, and garnish with fresh herbs. Serve with lemon wedges.
   
   

Nutritional Breakdown Per Serving: 

Macronutrients:

• Calories: ~475
• Protein: 18g
• Carbohydrates: 57g
• Fiber: 14g
• Fat: 22g
• Sugar: 7g

Key Micronutrients (% Daily Value):

• Vitamin A: 95% DV
• Vitamin C: >150% DV
• Vitamin K: >100% DV
• Folate: 40% DV
• Iron: 30% DV
• Magnesium: 35% DV
• Potassium: 25% DV
• Manganese: 55% DV
• Zinc: 22% DV
• Calcium: 15% DV
• Phosphorus: 25% DV
• Copper: 20% DV

Note: Nutritional values are approximate and may vary based on specific brands and preparation methods used.