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–+ servings

Anti-Inflammatory Harvest Glow Bowl

A vibrant and nourishing bowl filled with roasted vegetables, creamy avocado, and the zesty flavors of ginger and turmeric, perfect for a healthy, comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Vegetables
  • 2 cups sweet potatoes, peeled and cubed I use the orange ones because they’re sweeter and a bit more forgiving than the white ones if I overcook them.
  • 1 cup Brussels sprouts, halved You can swap these for broccoli, but we love the crunch of Brussels in our house.
  • 1 tbsp olive oil I’m a big fan of the good stuff—extra virgin, please! Brands like Tesco’s own are surprisingly decent for price.
  • ½ tsp ground turmeric This is where the magic happens! It gives that lovely golden glow and packs a serious health punch.
  • 1 tsp grated fresh ginger This adds a zing that makes all your taste buds sit up and take notice—don’t skip it!
  • to taste Salt and pepper Honestly, add more salt. It’s my secret weapon for unexciting dishes.
Grain Base
  • 1 cup cooked quinoa Honestly, I make extra and keep it in the fridge—which also saves me a ton of time on those chaotic weeknights.
Toppings
  • 1 each ripe avocado, diced I eat the leftover bits straight from the skin like it’s some sort of gourmet treat.

Method
 

Roast the Vegetables
  1. Preheat your oven to 220°C (428°F). Toss the sweet potatoes and Brussels sprouts in a large bowl with olive oil, turmeric, salt, pepper, and ginger.
  2. Spread the vegetables evenly on a baking tray, making sure not to overcrowd it.
  3. Roast for 25-30 minutes, or until golden and crispy.
Cook the Quinoa
  1. In a pot, add 2 cups of water and bring it to a boil. Then add 1 cup of quinoa, cover, and reduce the heat to low.
  2. Cook for about 15 minutes, or until the quinoa is fluffy.
Assemble Your Bowl
  1. Once the vegetables are done, let them cool briefly, then add them to the cooked quinoa and toss gently.
  2. Top with diced avocado and serve immediately.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 75gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 12gSugar: 5g

Notes

This bowl is versatile: swap vegetables as you like, and it keeps well too! Best served warm, but leftovers taste even better the next day as the flavors meld.
Tried this recipe?Let us know how it was!