This anti-inflammatory glow bowl is one of my go-to meals when I want to nourish my body with vibrant, wholesome ingredients. It’s full of colorful veggies, healthy fats, plant-based protein, and anti-inflammatory powerhouses like turmeric, ginger, and leafy greens. Every bowl is a celebration of flavor and nutrition—comforting, energizing, and beautifully balanced.
Why You’ll Love This Recipe
I love this glow bowl because it makes me feel good from the inside out. The ingredients support my immune system and fight inflammation, while still tasting amazing. It’s perfect for meal prep, easy to customize, and naturally vegan and gluten-free. Whether I need a reset or just want a flavorful, satisfying lunch or dinner, this bowl has it all.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the base:
quinoa, brown rice, or cauliflower rice
baby spinach or kale (lightly sautéed or fresh)
Roasted veggies:
sweet potatoes (cubed)
broccoli or cauliflower
carrots or bell peppers
olive oil
turmeric
garlic powder
salt and pepper
Protein & healthy fats:
chickpeas or lentils (roasted or cooked)
avocado (sliced)
hemp seeds, pumpkin seeds, or walnuts
Dressing:
tahini
lemon juice
fresh grated ginger
maple syrup or honey
warm water (to thin)
pinch of turmeric and sea salt
Directions
I start by roasting the vegetables—tossing sweet potatoes, broccoli, and carrots with olive oil, turmeric, garlic powder, salt, and pepper. I roast them at 400°F for about 25–30 minutes, until golden and tender.
While the veggies cook, I prepare the base—cooking quinoa or rice, or simply warming up pre-cooked grains.
I sauté spinach or kale just until wilted or leave it raw if I want more texture.
Next, I prep the chickpeas. I either use them straight from the can (drained and rinsed), or I roast them with a bit of oil, turmeric, and cumin for extra flavor and crunch.
I make the dressing by whisking together tahini, lemon juice, grated ginger, maple syrup, a pinch of turmeric, salt, and enough warm water to make it pourable.
To assemble, I layer the grains and greens in a bowl, top with roasted veggies, chickpeas, avocado, and seeds.
I drizzle everything with the ginger-turmeric tahini dressing and serve warm or at room temp.
Servings and timing
This recipe makes about 2–3 generous servings and takes around 40 minutes total, including roasting and prep. It’s great for meal prep—I often double the batch and enjoy it for lunch over the next few days.
Variations
Sometimes I swap quinoa for wild rice or farro. I’ve added roasted beets, purple cabbage, or zucchini depending on what’s in season. For protein, I also love adding grilled tofu, tempeh, or a soft-boiled egg. And if I want even more flavor, I top it with a spoonful of fermented veggies like kimchi or sauerkraut for gut health.
storage/reheating
I store the components separately in the fridge for up to 4 days. I reheat the grains, chickpeas, and veggies in the microwave or a skillet. The dressing thickens as it sits, so I add a splash of warm water to loosen it before using.
FAQs
What makes this bowl anti-inflammatory?
It’s packed with turmeric, ginger, leafy greens, healthy fats, and fiber—all known to help reduce inflammation naturally.
Can I eat it cold?
Yes! I often enjoy it cold or at room temperature for lunch. The flavors hold up beautifully even without reheating.
Is this bowl good for meal prep?
Absolutely. I prep the grains, veggies, and dressing in advance, then just assemble and add avocado when I’m ready to eat.
What other dressings work well?
I’ve used a lemon-tahini dressing, a simple olive oil vinaigrette, or even a miso-ginger sauce depending on the mood. It’s super flexible.
Can I make it nut-free?
Yes. I skip any nuts and use seeds like hemp, sunflower, or pumpkin. The tahini (made from sesame) is also a safe alternative to nut-based dressings.
Conclusion
This anti-inflammatory glow bowl is one of my favorite ways to eat colorfully and feel amazing doing it. It’s wholesome, flexible, and full of bold, natural flavors that keep me coming back for more. Whether I’m enjoying it for a quick dinner or prepping it ahead for the week, it always leaves me feeling nourished, balanced, and totally satisfied.
Print
Anti-Inflammatory Glow Bowl
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegan
Description
This anti-inflammatory glow bowl is a vibrant, nutrient-packed meal filled with roasted veggies, plant-based protein, healthy fats, and a creamy ginger-turmeric tahini dressing. Perfect for meal prep or a nourishing lunch or dinner, it’s comforting and energizing in every bite.
Ingredients
- 1 cup quinoa, brown rice, or cauliflower rice (cooked)
- 2 cups baby spinach or kale (lightly sautéed or fresh)
- 1 cup sweet potatoes, cubed
- 1 cup broccoli or cauliflower florets
- 1 cup carrots or bell peppers, sliced
- 2 tbsp olive oil
- 1 tsp turmeric
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 cup chickpeas or lentils (roasted or cooked)
- 1 avocado, sliced
- 2 tbsp hemp seeds, pumpkin seeds, or chopped walnuts
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp fresh grated ginger
- 1 tsp maple syrup or honey
- 2–3 tbsp warm water (to thin dressing)
- Pinch of turmeric and sea salt (for dressing)
Instructions
- Preheat oven to 400°F. Toss sweet potatoes, broccoli, and carrots with olive oil, turmeric, garlic powder, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Meanwhile, cook the base grains (quinoa, rice, or cauliflower rice) and sauté the greens if desired.
- Prepare chickpeas by roasting with a bit of oil, turmeric, and cumin or use them cooked from the can.
- Make the dressing: whisk tahini, lemon juice, ginger, maple syrup, turmeric, salt, and warm water until smooth and pourable.
- Assemble the bowl: layer grains and greens, top with roasted veggies, chickpeas, avocado slices, and seeds.
- Drizzle with the tahini dressing and serve warm or at room temperature.
Notes
- Swap in other grains like wild rice or farro if desired.
- Add grilled tofu, tempeh, or a soft-boiled egg for more protein.
- Top with fermented veggies like kimchi or sauerkraut for gut health.
- For meal prep, store dressing separately and add avocado just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
