Now that’s a mouthful of a name! But I just had to include 'anti-inflammatory' in the name because of it’s a health major benefit to this bowl. The dressing has turmeric and ginger, the superfood stars in the anti-inflammatory realm, not to mention the dark leafy greens and quinoa!
Makes 2 Servings
1/2 cup quinoa, uncooked
2 small sweet potatoes
1/2 small red onion, sliced
1 can garbanzo beans
1 Tbsp. + 2 tsp. olive oil (for sweet potatoes)
3 cloves garlic
1.5 tsp. ground turmeric
1.5 tsp. ground cumin
1 tsp. chili powder
1 bundle curly kale, chopped
1 large carrot, sliced
2 Tbsp. feta cheese, optional
Preheat oven to 400F. Cut sweet potatoes in half, coat with olive oil, and wrap each half separately loosely in tin foil. Place on baking sheet, with lightly oiled red onion slices. Bake for 30-40 minutes, until sweet potatoes are soft in the center. Let cool, and then cut into bite size pieces.
Combine quinoa + 1 cup water in sauce pan, and bring to a boil. Turn heat to low, and cover for 15 minutes or until all water is absorbed and quinoa is fluffy. Turn off heat, and set aside.
Heat pan to medium heat. Add 1 Tbsp. olive oil, garlic, garbanzo beans, turmeric, cumin, and chili powder. Stir frequently to evenly coat beans with spices. Continue to cook until golden brown and crispy on the outside.
Assemble bowls! Divide half of quinoa, sweet potato pieces, red onion slices, spiced garbanzo beans, kale, carrots, and crumbled feta cheese.
Drizzle with Anti-Inflammatory Dressing (see recipe below).
Recipe adapted from Food52
Makes 1.5 cups
1/2 cup raw tahini
2 Tbsp. raw apple cider vinegar
2 Tbsp. tamari
2 tsp. fresh ginger, minced finely
1 Tbsp. ground turmeric
3/4 cup water
Combine all ingredients into food processor or blender and blend until smooth.