Eating Seasonally: Anti-Inflammatory Vegan Buddha Bowl

anti-inflammatory dinner bowl

Hi friends! I wanted to share with you one of my favorite go-to lunches that I've been making as of lately. It's packed full of amazing nutrients, including turmeric.

If I were to talk about all the benefits of turmeric, this blog post would be a mile long. But to name a few, it is anti-inflammatory, antibiotic, antiseptic, antioxidant, prevents cancer, fights cancer, detoxifies, acts as a natural anti-depressant, aids in weight loss, boosts immunity and so much more! 

Turmeric is a very important food when it comes to anti-cancer and anti-inflammatory diet because it's so powerful. I love incorporating turmeric into my meals and this is one of my favorite recipes! The chickpeas also provide a high amount of protein and kale (a superfood) is also anti-inflammatory, anti-cancer, and chock full of nutrients and plant power.

This winter recipe is full of in-season ingredients such as potatoes, garlic, kale, lemon, and avocado. Eating in-season produce means you’re getting nutrients that your body needs in that current season. This is a great recipe for winter. It’s simple, not cold, and keeps you full for a long time.

anti-inflammatory vegan buddah bowl

What you need:

  • 1 can of organic chickpeas- drained and rinsed

  • 1 medium organic potato- washed and chopped

  • 2 cloves of organic garlic- crushed

  • 1/2 teaspoon or so of sea salt

  • 1/4 teaspoon of organic crushed red pepper flakes

  • 1 teaspoon of organic turmeric powder

  • 1/4 teaspoon of organic cumin

  • 1/8 teaspoon of black pepper

  • Avocado oil

  • Organic kale

  • Organic lemon

  • Avocado

1. Preheat your oven to 375°F

2. Place the rinsed chickpeas, chopped potato, and crushed garlic into a medium sized mixing bowl.

3. Drizzle enough avocado oil to coat everything. I never really measure this part, so it's just your personal preference when it comes to the amount.

4. Mix in the sea salt, red pepper flakes, turmeric, cumin, and black pepper.

5. Transfer to a baking sheet and cook for 45-60 minutes (depending on how crunchy you want the chickpeas), stirring every 15 minutes.

6. When the potato and chickpeas are in the oven for their last 15 minutes, gather your kale, lemon, and avocado.

buddah bowl

7. Wash and remove the kale from the stem. Squeeze some lemon juice and massage it into the kale (It sounds weird, I know, but trust me. Massaging kale helps with the toughness and bitterness and makes it just a little bit more edible if you can't do the earthy taste it has. The lemon juice helps with this too!)

8. When everything is ready, place the chickpea and potatoes into your bowl along with the kale, avocado, and whatever other toppings you desire. I used sesame seeds, but you can use anything from hemp seeds to a drizzle of sriracha.

9. Enjoy!

This simple lunch will leave you nourished and satisfied with energy to finish out your day strong. I hope you enjoy it as much as I do!