Скачать или смотреть Anti-Inflammatory Turmeric Bowl | Cauliflower, Sweet Potato & Chickpeas Plant Protein Power

Looking for a healthy, anti-inflammatory meal that’s easy to make, vegan, and loaded with flavor? This Turmeric Bowl with roasted cauliflower, sweet potato, and chickpeas is a nutrient-dense powerhouse perfect for meal prep, lunch, or dinner! 💪

In this video, you’ll learn how to make a delicious plant-based protein bowl using simple whole foods that naturally fight inflammation. With turmeric, olive oil, cruciferous veggies, and fiber-rich legumes, this bowl supports gut health, boosts immunity, and satisfies your cravings.

✨ What’s in this bowl?

Roasted cauliflower

Sweet potato

Protein-packed chickpeas

Ground turmeric & anti-inflammatory spices

Fresh greens

Topped with creamy golden turmeric tahini dressing!

👉 Perfect for:

Anti-inflammatory diet

Vegan and vegetarian meal plans

Gluten-free recipes

Clean eating and plant-based lifestyle

Easy meal prep or weeknight dinners

Boost immune system

Fight cancer

Glowing skin

Renew the cells

📝 Full Recipe Below!

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📌 Ingredients & Instructions

Ingredients

For the cauliflower:

1 head cauliflower, cut into  small florets

1  organic sweet potato, diced

2 tbsp olive oil

1/2 tsp cumin

salt and pepper to taste

 

For the  crunchy chickpeas:

1 can chickpeas/ garbanzo beans- washed and drained

1 tbsp olive oil

1/2  tsp cumin

1/2 tsp paprika

1/2 tsp garlic powder

a good pinch of salt and pepper

 

For the curried tahini:

1/2 cup raw tahini

3/4 cup cold water

2 garlic cloves

1 tbsp curry powder

1/2 tsp cumin

1 lemon zested and juiced

salt and pepper to taste

(more water if needed)

 

Instructions

Preheat oven to 400 F.

1). Place the cauliflower florets and the sweet potato on a baking sheet lined with parchment paper. Season with salt, pepper, olive oil, cumin, and bake/ roast for 30-40 minutes until nicely golden.

2). Heat oil in a nonstick skillet and add the drained chickpeas. Mix for a minute or two, add the spices and keep moving the pan gently until all coated evenly. The chickpeas should get nice golden and crunchy within  7-10 minutes.

3). Place all the tahini ingredients into a small food processor and blend until very smooth. Adjust seasonings and water if needed. Set aside.

4). To assemble: remove the cauliflower and sweet potato from the oven, place on a plate, drizzle some of the curry tahini, sprinkle some crunchy chickpeas, more tahini and some fresh parsley or cilantro to garnish.

This dish can be served warm or room temperature.

 

Enjoy!