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Nourishing Anti-Inflammatory Harvest Glow Bowl

This vibrant Anti-Inflammatory Harvest Glow Bowl combines earthy textures and seasonal flavors, making it an exquisite addition to any autumn gathering or cozy…

Ingredients

  • 1 cup quinoa
  • 1 cup sweet potatoes diced
  • 1 cup kale chopped
  • 1/2 cup chickpeas drained and rinsed
  • 1/2 avocado sliced
  • 1/4 cup sunflower seeds
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon turmeric powder
  • Salt and pepper to taste

Instructions

  • Cook the quinoa according to package instructions, typically about 15 minutes.
  • While the quinoa cooks, preheat the oven to 400°F (200°C) for the sweet potatoes.
  • Spread the diced sweet potatoes on a baking sheet and roast for about 25 minutes, or until tender.
  • In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chopped kale, and chickpeas.
  • In a small bowl, whisk together olive oil, apple cider vinegar, turmeric powder, salt, and pepper.
  • Drizzle the dressing over the quinoa mixture and toss gently until everything is well coated.
  • Divide the mixture into serving bowls and top with sliced avocado and sunflower seeds.
  • Serve immediately or chill for a refreshing meal later.