Eating Seasonally: Anti-Inflammatory 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, warming, 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

Step 1:

Preheat your oven to 375°F

Step 2:

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

Step 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.

Step 4:

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

Step 5:

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

Step 6:

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

buddah bowl

Step 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!)

Step 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.

Step 9:


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!