Anti-Inflammatory Harvest Glow Bowl – Healthy Dietitian Dinner Recipe
- **For the Bowl:**
- – 1 cup cooked quinoa (or brown rice)
- – 1 cup roasted sweet potatoes, cubed
- – 1 cup chickpeas, roasted or pan-fried
- – 2 cups mixed greens (kale, spinach, or arugula)
- – 1 small avocado, sliced
- – 1 tbsp olive oil
- – Salt and pepper, to taste
- **For the Turmeric-Tahini Dressing:**
- – 2 tbsp tahini
- – 1 tsp ground turmeric
- – 1 tbsp lemon juice
- – 1 tsp maple syrup
- – 2 tbsp warm water, to thin
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes and chickpeas in olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden.
- id=”instruction-step-2″>2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and set aside.
- id=”instruction-step-3″>3. In a small bowl, whisk together tahini, turmeric, lemon juice, maple syrup, and warm water until smooth and creamy.
- id=”instruction-step-4″>4. In each serving bowl, layer quinoa, roasted sweet potatoes, chickpeas, and mixed greens.
- id=”instruction-step-5″>5. Top with sliced avocado and drizzle generously with turmeric-tahini dressing.
- id=”instruction-step-6″>6. Garnish with seeds or herbs, and serve warm or at room temperature.
