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:

*Note: Nutritional values are approximate and may vary based on specific brands and portion sizes.  

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