Description
This Anti-Inflammatory Glow Bowl features perfectly roasted rainbow vegetables, protein-rich salmon or chickpeas, creamy avocado, crunchy nuts and seeds, and a golden turmeric-tahini dressing packed with anti-inflammatory compounds. Naturally gluten-free, dairy-free, and loaded with omega-3s, antioxidants, and phytonutrients that support whole-body wellness. Ready in 35 minutes and perfect for meal prep, this vibrant bowl proves anti-inflammatory eating can be absolutely delicious.
Ingredients
2 cups sweet potato, cubed (3/4-inch pieces)
2 cups broccoli florets
1 red bell pepper, sliced
1 cup red cabbage, shredded
1 medium beet, cubed
4 cups baby kale or spinach
2 cups arugula
1.5 pounds wild-caught salmon fillets (or 2 cans chickpeas for vegan)
1 ripe avocado, sliced
1/4 cup raw walnuts, chopped
2 tablespoons hemp hearts
2 tablespoons pumpkin seeds
1/4 cup fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped (optional)
3 tablespoons avocado oil (divided)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric (for vegetables)
1/2 teaspoon smoked paprika
Sea salt and black pepper to taste
1/4 cup tahini
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon fresh turmeric, grated (or 1/2 tsp ground)
1 teaspoon fresh ginger, grated
1 garlic clove, minced
1 tablespoon raw honey or maple syrup
1/4 teaspoon black pepper (for dressing)
1/4 teaspoon sea salt (for dressing)
3–4 tablespoons filtered water (to thin dressing)
Pinch of cayenne pepper (optional)
Instructions
1. Preheat oven to 425°F. Line two large baking sheets with parchment paper.
2. Prepare vegetables: Cube sweet potato into 3/4-inch pieces, cut broccoli into florets, slice bell pepper, cube beets, and shred cabbage.
3. Toss sweet potato with 1 tablespoon avocado oil, 1/2 tsp cumin, 1/4 tsp turmeric, salt, and pepper. Spread on one baking sheet in single layer.
4. On second sheet, arrange broccoli, bell pepper, and beets. Toss with 1 tablespoon oil, salt, pepper, and smoked paprika.
5. Roast sweet potatoes 25-30 minutes, flipping halfway, until golden and crispy. Roast other vegetables 20-25 minutes until tender with caramelized edges.
6. If using salmon: Pat dry, season with salt, pepper, and turmeric. Place skin-side down on parchment-lined sheet. Roast at 425°F for 12-15 minutes until flesh flakes easily at 145°F.
7. If using chickpeas: Drain, rinse, and pat completely dry. Toss with 1 tbsp oil, 1/2 tsp turmeric, 1/2 tsp cumin, paprika, salt, and pepper. Roast 25-30 minutes, shaking pan every 10 minutes, until crispy.
8. Make dressing: Whisk together tahini, lemon juice, vinegar, grated turmeric, grated ginger, minced garlic, honey, 1/4 tsp black pepper, and 1/4 tsp salt. Add water gradually until pourable but thick. Taste and adjust.
9. Massage greens: Place kale in large bowl with 1 tsp olive oil and pinch of salt. Massage 2-3 minutes until softened. Mix with arugula.
10. Build bowls: Divide massaged greens among 4 bowls. Arrange roasted vegetables in colorful sections—sweet potatoes, broccoli, beets, bell peppers, cabbage.
11. Add protein: Top each bowl with 4 ounces salmon or 1 cup crispy chickpeas.
12. Add toppings: Place avocado slices on bowls. Sprinkle with walnuts, hemp hearts, and pumpkin seeds.
13. Garnish with fresh cilantro, parsley, and mint.
14. Drizzle each bowl generously with 2-3 tablespoons turmeric-tahini dressing. Serve extra dressing on side.
Notes
Black pepper increases turmeric absorption by 2000%—always pair these ingredients for maximum anti-inflammatory benefit.
Don’t overcook vegetables—vibrant colors indicate preserved nutrients and antioxidants.
Healthy fats (avocado, nuts, oil-based dressing) are essential for absorbing fat-soluble vitamins, not optional.
Fresh turmeric has more bioavailable curcumin than powder—look for it near ginger in produce section. Wear gloves when grating to avoid staining.
For meal prep, store all components separately in airtight containers: vegetables 5 days, protein 4 days, dressing 7 days, greens 3-4 days.
Chickpeas must be completely dry before roasting for crispy results—pat thoroughly with towels.
Dressing separates naturally—shake jar vigorously before using. Add water if too thick after refrigeration.
This bowl is delicious warm, room temperature, or chilled—experiment to find your preference.
Rotate proteins throughout the week for nutritional diversity: salmon, chicken, tempeh, chickpeas.
For vegan version, use chickpeas or tempeh and swap honey for maple syrup in dressing.
Frozen vegetables work great—roast straight from frozen, adding 5-10 minutes to cooking time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Bowl, Healthy
- Method: Roasting
- Cuisine: American, Fusion, Health Food
Nutrition
- Serving Size: 1 bowl (approximately 3 cups with toppings)
- Calories: 520
- Sugar: 12g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 32g
- Cholesterol: 65mg
Keywords: anti-inflammatory bowl, glow bowl, buddha bowl, healthy bowl recipe, turmeric bowl, omega-3 bowl, meal prep bowl