Anti-Inflammatory Veggie Bowl
Ingredients
FOR THE VEGGIES:
1 pound chopped butternut squash (about 2 cups)
1 head of cauliflower, broken into florets
1 onion, chopped
5 small red radishes, chopped
1/2 pound brussels sprouts, halved
3 garlic cloves, minced
4 tablespoons cooking oil, avocado oil or olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon ground black pepper
FOR THE SAUCE:
1/2 cup tahini
2 lemons, juiced
1 tablespoon maple syrup
1 teaspoon sea salt
2 tablespoons water
FOR THE BOWLS:
2 cups cooked brown rice
1 15-ounce can chickpeas, rinsed and drained
1 pound chopped butternut squash (about 2 cups)
1 head of cauliflower, broken into florets
1 onion, chopped
5 small red radishes, chopped
1/2 pound brussels sprouts, halved
3 garlic cloves, minced
4 tablespoons cooking oil, avocado oil or olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon ground black pepper
FOR THE SAUCE:
1/2 cup tahini
2 lemons, juiced
1 tablespoon maple syrup
1 teaspoon sea salt
2 tablespoons water
FOR THE BOWLS:
2 cups cooked brown rice
1 15-ounce can chickpeas, rinsed and drained
Cooking Instructions
1. Preheat your oven to 375 degrees F.
2. Place the chopped butternut squash, cauliflower florets, onion, radishes, Brussels sprouts, and garlic into a large mixing bowl.
3. Add the cooking oil, cinnamon, ginger, cumin, turmeric, coriander, paprika, salt, and pepper to the bowl. Toss to combine.
4. Line two baking sheets with parchment paper and pour the vegetables onto the baking sheets.
5. Place the baking sheets in the oven for 45 minutes. Toss the vegetables once during the cooking process to help them cook evenly.
6. While the vegetables are roasting, prepare your rice or quinoa. You can cook the brown rice on the stovetop or in the Instant Pot.
7. Make the tahini sauce by combining in a bowl the tahini, lemon juice, maple syrup, and sea salt. Add the water and stir with a small spoon or whisk until the sauce is smooth.
8. Then, after the vegetables have done cooking, you can remove them from the oven and transfer them to a storage container.
9. When you’re ready to make your veggie bowls, serve them with a scoop of brown rice or quinoa, a generous scoop of roasted vegetables, and a spoonful of chickpeas. Drizzle the tahini sauce on top and serve warm.
2. Place the chopped butternut squash, cauliflower florets, onion, radishes, Brussels sprouts, and garlic into a large mixing bowl.
3. Add the cooking oil, cinnamon, ginger, cumin, turmeric, coriander, paprika, salt, and pepper to the bowl. Toss to combine.
4. Line two baking sheets with parchment paper and pour the vegetables onto the baking sheets.
5. Place the baking sheets in the oven for 45 minutes. Toss the vegetables once during the cooking process to help them cook evenly.
6. While the vegetables are roasting, prepare your rice or quinoa. You can cook the brown rice on the stovetop or in the Instant Pot.
7. Make the tahini sauce by combining in a bowl the tahini, lemon juice, maple syrup, and sea salt. Add the water and stir with a small spoon or whisk until the sauce is smooth.
8. Then, after the vegetables have done cooking, you can remove them from the oven and transfer them to a storage container.
9. When you’re ready to make your veggie bowls, serve them with a scoop of brown rice or quinoa, a generous scoop of roasted vegetables, and a spoonful of chickpeas. Drizzle the tahini sauce on top and serve warm.
Anti-Inflammatory Veggie Bowl
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes
Servings: 8
Calories: 327 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 39g | Total Fat: 17g | Saturated Fat: 2.5g | Cholesterol: 0mg | Protein: 10.3g | Fiber: 8.4g | Sugar: 5.8g
Applied Diet Types
- Gluten Free
- Vegan
Ingredients
FOR THE VEGGIES:
1 pound chopped butternut squash (about 2 cups)
1 head of cauliflower, broken into florets
1 onion, chopped
5 small red radishes, chopped
1/2 pound brussels sprouts, halved
3 garlic cloves, minced
4 tablespoons cooking oil, avocado oil or olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon ground black pepper
FOR THE SAUCE:
1/2 cup tahini
2 lemons, juiced
1 tablespoon maple syrup
1 teaspoon sea salt
2 tablespoons water
FOR THE BOWLS:
2 cups cooked brown rice
1 15-ounce can chickpeas, rinsed and drained
1 pound chopped butternut squash (about 2 cups)
1 head of cauliflower, broken into florets
1 onion, chopped
5 small red radishes, chopped
1/2 pound brussels sprouts, halved
3 garlic cloves, minced
4 tablespoons cooking oil, avocado oil or olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon ground black pepper
FOR THE SAUCE:
1/2 cup tahini
2 lemons, juiced
1 tablespoon maple syrup
1 teaspoon sea salt
2 tablespoons water
FOR THE BOWLS:
2 cups cooked brown rice
1 15-ounce can chickpeas, rinsed and drained
Cooking Instructions
1. Preheat your oven to 375 degrees F.
2. Place the chopped butternut squash, cauliflower florets, onion, radishes, Brussels sprouts, and garlic into a large mixing bowl.
3. Add the cooking oil, cinnamon, ginger, cumin, turmeric, coriander, paprika, salt, and pepper to the bowl. Toss to combine.
4. Line two baking sheets with parchment paper and pour the vegetables onto the baking sheets.
5. Place the baking sheets in the oven for 45 minutes. Toss the vegetables once during the cooking process to help them cook evenly.
6. While the vegetables are roasting, prepare your rice or quinoa. You can cook the brown rice on the stovetop or in the Instant Pot.
7. Make the tahini sauce by combining in a bowl the tahini, lemon juice, maple syrup, and sea salt. Add the water and stir with a small spoon or whisk until the sauce is smooth.
8. Then, after the vegetables have done cooking, you can remove them from the oven and transfer them to a storage container.
9. When you’re ready to make your veggie bowls, serve them with a scoop of brown rice or quinoa, a generous scoop of roasted vegetables, and a spoonful of chickpeas. Drizzle the tahini sauce on top and serve warm.
2. Place the chopped butternut squash, cauliflower florets, onion, radishes, Brussels sprouts, and garlic into a large mixing bowl.
3. Add the cooking oil, cinnamon, ginger, cumin, turmeric, coriander, paprika, salt, and pepper to the bowl. Toss to combine.
4. Line two baking sheets with parchment paper and pour the vegetables onto the baking sheets.
5. Place the baking sheets in the oven for 45 minutes. Toss the vegetables once during the cooking process to help them cook evenly.
6. While the vegetables are roasting, prepare your rice or quinoa. You can cook the brown rice on the stovetop or in the Instant Pot.
7. Make the tahini sauce by combining in a bowl the tahini, lemon juice, maple syrup, and sea salt. Add the water and stir with a small spoon or whisk until the sauce is smooth.
8. Then, after the vegetables have done cooking, you can remove them from the oven and transfer them to a storage container.
9. When you’re ready to make your veggie bowls, serve them with a scoop of brown rice or quinoa, a generous scoop of roasted vegetables, and a spoonful of chickpeas. Drizzle the tahini sauce on top and serve warm.