Anti-Inflammatory Turmeric Quinoa Bowl with Roasted Vegetables – High Protein Vegan Recipe

This vibrant anti-inflammatory turmeric quinoa bowl is a powerhouse of plant-based nutrition that will energize your body and satisfy your taste buds. Combining protein-rich quinoa and chickpeas with golden turmeric and an array of colorful roasted vegetables, this recipe delivers complete amino acids and essential nutrients in every bite.

Perfect for meal prep or a nourishing weeknight dinner, this organic, non-GMO recipe showcases how delicious and satisfying plant-based eating can be. The aromatic blend of spices not only creates incredible flavor but also provides powerful anti-inflammatory compounds that support overall health and wellness.

Ingredients

• 200g (7oz / 1 cup) organic quinoa, rinsed
• 480ml (16fl oz / 2 cups) low-sodium organic vegetable broth
• 400g (14oz / 1 can) organic chickpeas, drained and rinsed
• 300g (10.5oz / 2 cups) organic sweet potato, cubed
• 200g (7oz / 1.5 cups) organic broccoli florets
• 150g (5.3oz / 1 medium) organic red bell pepper, sliced
• 100g (3.5oz / 1 cup) organic baby spinach
• 45ml (1.5fl oz / 3 tbsp) organic extra virgin olive oil
• 15ml (0.5fl oz / 1 tbsp) organic tahini
• 15ml (0.5fl oz / 1 tbsp) organic lemon juice
• 10g (0.35oz / 2 tsp) ground organic turmeric
• 5g (0.18oz / 1 tsp) organic ground cumin
• 5g (0.18oz / 1 tsp) organic garlic powder
• 2.5g (0.09oz / 0.5 tsp) organic smoked paprika
• 2.5g (0.09oz / 0.5 tsp) sea salt
• 1.25g (0.04oz / 0.25 tsp) organic black pepper
• 30g (1oz / 0.25 cup) organic pumpkin seeds

Instructions

1. Step 1: Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. Step 2: In a medium saucepan, combine rinsed quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
3. Step 3: While quinoa cooks, prepare the roasted vegetables. In a large bowl, toss cubed sweet potato, broccoli florets, and bell pepper slices with 30ml (2 tbsp) olive oil, half the turmeric, cumin, garlic powder, and half the salt.
4. Step 4: Spread seasoned vegetables on the prepared baking sheet in a single layer. Roast for 25-30 minutes until sweet potatoes are tender and edges are golden.
5. Step 5: In a small bowl, whisk together tahini, lemon juice, remaining olive oil, remaining turmeric, smoked paprika, remaining salt, and black pepper to create the dressing.
6. Step 6: Once quinoa is cooked, remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in half of the prepared dressing.
7. Step 7: Add drained chickpeas to the roasted vegetables in the last 5 minutes of roasting time to warm them through.
8. Step 8: Create your bowls by dividing the seasoned quinoa among 4 serving bowls as the base.
9. Step 9: Top each bowl with equal portions of the roasted vegetable and chickpea mixture.
10. Step 10: Add fresh baby spinach to each bowl, allowing the warmth of the roasted vegetables to gently wilt the leaves.
11. Step 11: Drizzle the remaining tahini dressing over each bowl and sprinkle with pumpkin seeds for added crunch and nutrition.
12. Step 12: Serve immediately while warm, or allow to cool completely for meal prep storage.

Nutrition Facts (per serving)

Chef’s Tips

• Toast your quinoa in a dry pan for 2-3 minutes before adding liquid – this enhances the nutty flavor and creates a better texture that won’t get mushy.
• Cut sweet potatoes into uniform 2cm (0.75 inch) cubes to ensure even cooking, and don’t overcrowd the baking sheet or vegetables will steam instead of roast.
• Make the tahini dressing ahead of time and store in the refrigerator – the flavors will meld beautifully and it will keep for up to one week.

Health Benefits

This nutrient-dense bowl provides powerful anti-inflammatory benefits from turmeric and a complete amino acid profile from the quinoa-legume combination. The diverse array of colorful vegetables delivers essential vitamins A, C, and K, while the healthy fats from tahini and olive oil support nutrient absorption. High in fiber and plant-based protein, this meal helps stabilize blood sugar levels and promotes digestive health, making it an excellent choice for sustained energy and overall wellness.

Storage Instructions

Store cooled bowls in airtight containers in the refrigerator for up to 4 days. Keep dressing separate if meal prepping. To reheat, microwave for 60-90 seconds or enjoy cold as a nutritious salad. Cooked components can be frozen separately for up to 3 months – thaw overnight in refrigerator before reheating.