Roasted Vegetable Buddha Bowl

Prep: 20 min

Cook: 25 min

2 servings

Easy

This Roasted Vegetable Buddha Bowl is packed with colorful, nutrient-rich veggies and quinoa, making it a perfect anti-inflammatory lunch option. The dish features turmeric and ginger, both known for their powerful anti-inflammatory properties, alongside a variety of vegetables that provide antioxidants, vitamins, and minerals to support overall health.

Anti-Inflammatory Ingredients

Turmeric1/10 Ginger1/10 Garlic2/10 Extra Virgin Olive Oil1/10Lemon Juice

Ingredients

1 cup quinoa
1 tsp turmeric
1 tbsp ginger
2 cloves garlic, minced
2 medium carrots, chopped
1 cup broccoli florets
1 red bell pepper, sliced
1 cup purple cabbage, shredded
1 cup chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
2 tbsp lemon juice
to taste sea salt
to taste black pepper

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, toss the carrots, broccoli, red bell pepper, purple cabbage, and chickpeas with 1 tablespoon of olive oil, turmeric, ginger, garlic, salt, and pepper until evenly coated. Spread the vegetables out on the prepared baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.

While the vegetables are roasting, rinse the quinoa under cold water and then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes, or until all the water is absorbed.

Remove the quinoa from heat and let it stand, covered, for 5 minutes. Fluff it with a fork and set aside.

Prepare the dressing by whisking together the remaining tablespoon of olive oil, apple cider vinegar, and lemon juice in a small bowl. Season with salt and pepper to taste.

Divide the quinoa between two bowls, top with the roasted vegetables, and drizzle with the dressing.

Serve immediately and enjoy your nutrient-packed, anti-inflammatory Buddha Bowl!