Description
This anti-inflammatory golden turmeric bowl layers quinoa, turmeric-roasted veggies, crispy chickpeas, garlicky greens, and a creamy tahini-ginger sauce for a cozy, nourishing Dinner.
Ingredients
Scale
- 1 cup dry quinoa, rinsed
- 2 cups water or vegetable broth
- 1 small sweet potato, peeled and cubed
- 1 cup butternut squash cubes
- 1 cup Brussels sprouts, halved
- 3 tablespoons olive oil, divided
- 2 teaspoons ground turmeric, divided
- 1 teaspoon ground cumin, divided
- 1 teaspoon smoked paprika, divided
- 3/4 teaspoon sea salt, divided
- 1/2 teaspoon black pepper, divided
- 1 can (15 oz) chickpeas, drained and patted dry
- 1/4 teaspoon garlic powder
- 2 teaspoons olive oil (for greens)
- 2 cups chopped kale or baby spinach
- 2 small garlic cloves, minced, divided
- 1/4 cup tahini
- Juice of 1 lemon
- 1 teaspoon grated fresh ginger
- 1–2 teaspoons maple syrup or honey
- 2–4 tablespoons warm water, to thin
- 1/2 avocado, sliced
- 2 tablespoons pumpkin or sunflower seeds
- Fresh cilantro or parsley, for serving
- Lemon wedges, for serving
Instructions
- Rinse the quinoa and combine with water or broth in a small pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off the heat, let sit for 5 minutes, and fluff with a fork.
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment.
- Toss the sweet potato, butternut squash, and Brussels sprouts with 2 tablespoons olive oil, 1 1/2 teaspoons turmeric, 3/4 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread over two-thirds of the sheet pan.
- In a bowl, combine chickpeas with 1 tablespoon olive oil, 1/2 teaspoon turmeric, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and a pinch of pepper. Spread over the remaining third of the pan.
- Roast for 25–30 minutes, tossing once halfway through, until the vegetables are tender and lightly caramelized and the chickpeas are crisp around the edges.
- While the pan roasts, heat 2 teaspoons olive oil in a skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add kale or spinach, a pinch of salt, and sauté for 2–3 minutes until bright and just wilted. Remove from heat.
- In a bowl or jar, whisk together tahini, lemon juice, grated ginger, the remaining minced garlic clove, 1 teaspoon turmeric, 1/4 teaspoon cumin, 1/4 teaspoon salt, and a pinch of pepper. Add 2 tablespoons warm water and whisk until smooth, adding more water as needed until pourable. Taste and sweeten with maple syrup or honey.
- To assemble, divide the quinoa between two bowls. Top with roasted veggies, crispy chickpeas, and garlicky greens. Add avocado slices, sprinkle with seeds, and drizzle generously with the golden tahini-ginger sauce. Garnish with herbs and serve with lemon wedges.
Notes
- Swap quinoa for brown rice or cauliflower rice if you prefer.
- Add grilled salmon, chicken, or tofu on top for extra protein while keeping the bowl anti-inflammatory focused.
- Store components separately in the fridge for 3–4 days and add sauce, avocado, and herbs just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Stovetop
- Cuisine: Fusion, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 14g
- Protein: 21g
- Cholesterol: 0mg