I love making this Anti-Inflammatory Glow Bowl when I want something nourishing, colorful, and energizing. It feels light yet satisfying, and I enjoy how every ingredient works together to support digestion, reduce inflammation, and leave me feeling refreshed and balanced.
Why You’ll Love This Recipe
I like this recipe because it’s vibrant, wholesome, and easy to customize. I enjoy how it combines warm, roasted elements with fresh toppings and a creamy dressing. It’s one of those meals that makes me feel good both while I’m eating it and long after I’m done.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup cooked quinoa
1 cup sweet potato, diced
1 cup broccoli florets
½ cup chickpeas, drained and rinsed
½ avocado, sliced
¼ cup shredded carrots
2 tablespoons olive oil
½ teaspoon ground turmeric
½ teaspoon ground ginger
¼ teaspoon ground black pepper
¼ teaspoon salt
For the dressing:
¼ cup plain Greek yogurt or dairy-free yogurt
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
½ teaspoon ground turmeric
1 tablespoon olive oil
Directions
I start by preheating the oven to 400°F (200°C). I toss the diced sweet potato, broccoli, and chickpeas with olive oil, turmeric, ginger, salt, and black pepper. I spread everything on a baking sheet and roast for about 20–25 minutes until tender and lightly golden.
While the vegetables are roasting, I prepare the quinoa if it isn’t already cooked. I also whisk together the yogurt, lemon juice, honey, turmeric, and olive oil to make the dressing.
Once everything is ready, I assemble the bowl by adding quinoa to the base, topping it with the roasted vegetables, avocado slices, and shredded carrots. I finish by drizzling the dressing over the top.
Servings And Timing
This recipe makes 1 generous serving or 2 smaller servings.
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: about 40 minutes
Variations
I sometimes swap quinoa for brown rice or cauliflower rice. I also like adding leafy greens like spinach or kale for extra nutrients. For more protein, I occasionally add grilled chicken or tofu.
Storage/Reheating
I store the components separately in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the quinoa and roasted vegetables gently and add the fresh toppings and dressing just before serving.
FAQs
Can I make this bowl vegan?
I make it vegan by using a dairy-free yogurt and maple syrup in the dressing.
Is this recipe spicy?
I don’t find it spicy, but I sometimes add a pinch of chili flakes when I want extra heat.
Can I meal prep this recipe?
I often prepare the quinoa and roasted vegetables in advance and assemble the bowl fresh when I’m ready to eat.
What makes this bowl anti-inflammatory?
I rely on ingredients like turmeric, ginger, olive oil, and colorful vegetables that are known for their anti-inflammatory properties.
Can I eat this bowl cold?
I enjoy it warm, but I’ve also eaten it cold like a salad and found it just as satisfying.
Conclusion
I keep coming back to this Anti-Inflammatory Glow Bowl because it’s simple, nourishing, and full of flavor. It’s one of my favorite ways to enjoy a balanced meal that supports overall wellness while still feeling comforting and delicious.
