This warm, vibrant bowl is rich in anti-inflammatory spices, plant-based protein, and minerals that support muscle repair and circulation. It’s perfect as a post-activity meal or a comforting weeknight dinner.
Ingredients:
For the bowl
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium vegetable broth
- 1 small sweet potato, cubed
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 1 tbsp olive oil
- ½ tsp ground turmeric
- ½ tsp ground cumin
- Salt and pepper to taste
For the tahini-lemon drizzle:
- 2 tbsp tahini
- Juice of ½ lemon
- 1 tbsp warm water (more to thin, if needed)
- 1 small garlic clove, minced
- Pinch of sea salt
Instructions:
- Cook the quinoa:
In a small pot, bring quinoa and water/broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
Remove from heat and fluff with a fork. - Roast the vegetables:
Preheat the oven to 400°F (200°C).
Toss sweet potato, zucchini, bell pepper, and broccoli with olive oil, turmeric, cumin, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden. - Make the drizzle:
Whisk tahini, lemon juice, garlic, warm water, and salt together in a small bowl until smooth. - Assemble the bowl:
Spoon quinoa into a bowl, top with roasted vegetables, and drizzle with tahini-lemon sauce.
Garnish with fresh parsley or hemp seeds if desired.
Why It’s Good for You:
- Quinoa provides complete protein and magnesium for muscle support
- Turmeric helps fight inflammation naturally
- Colorful vegetables are rich in antioxidants and fiber
- Tahini is packed with healthy fats and calcium
This dish is naturally gluten-free, vegan, and easy to prep ahead—great for fueling recovery and keeping inflammation at bay.
Ready to fuel your body with clean, healing ingredients? Let’s craft a personalized meal plan that supports your wellness goals—book a nutrition consultation today!
