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Anti-Inflammatory Harvest Glow Bowl

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A nourishing and colorful dish filled with roasted sweet potatoes, carrots, Brussels sprouts, and spiced chickpeas, perfect for celebrating the harvest season.

Ingredients

Scale
  • 2 Sweet Potatoes, cubed
  • 2 Carrots, chopped
  • 1 Bell Pepper, diced
  • 1 cup Brussels Sprouts, halved
  • 1 can Chickpeas, drained and rinsed
  • 1 cup Quinoa or Brown Rice
  • 1 tsp Turmeric
  • 1 tsp Ginger
  • 1 tsp Cumin
  • Fresh Parsley or Cilantro, for garnish
  • Olive Oil, for drizzling
  • Salt and Pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Chop the seasonal vegetables into bite-sized pieces and place them into a large mixing bowl.
  3. Drizzle olive oil over the vegetables, followed by salt, pepper, and spices. Toss to coat.
  4. Spread the vegetables onto a baking sheet, making sure they have room to roast evenly. Roast for 25 to 30 minutes.
  5. Cook your quinoa or brown rice according to package instructions.
  6. Assemble your bowl with grains, top with roasted vegetables, and crispy chickpeas.
  7. Garnish with fresh herbs and serve warm.

Notes

Make-ahead: Roast vegetables in advance for quick meals. If short on time, use an air fryer for vegetables. Customize with avocado or feta if desired.

Nutrition

Keywords: harvest bowl, anti-inflammatory, vegan recipe, healthy dinner, roasted vegetables

Find it online: https://oliviatable.com/anti-inflammatory-harvest-glow-bowl/