Anti-Inflammatory Glow Bowl Recipe (Turmeric Quinoa & Gut Glow)

This Anti-Inflammatory Glow Bowl combines turmeric-infused quinoa, roasted veggies, crispy chickpeas, and a creamy tahini yogurt dressing for a nourishing meal that supports gut health and radiant skin. Packed with anti-inflammatory spices and fiber-rich whole foods, it comes together in under 45 minutes and tastes even better the next day. Perfect for meal prep or cozy weeknight dinners.

Why You’ll Love This Anti-Inflammatory Glow Bowl

This bowl delivers bold flavors and vibrant colors in every bite. The golden turmeric quinoa provides a nutty base, while roasted sweet potatoes and chickpeas add natural sweetness and crunch.

• Turmeric and ginger team up to fight inflammation and aid digestion.
• Leafy greens and colorful veggies boost antioxidants for glowing skin.
• Healthy fats from tahini and avocado keep you satisfied and support hormone balance.
• Fully customizable for vegan, gluten-free, or seasonal twists, plus it stores beautifully for busy weeks.

What Makes This Bowl Anti-Inflammatory and Glow-Boosting?

Every ingredient works together to reduce inflammation, nourish your gut, and promote that inner glow. Here’s the simple science behind the magic.

Turmeric and Ginger

Turmeric’s curcumin fights inflammation at the cellular level, while ginger soothes digestion and eases bloating. Together, they warm the body and enhance nutrient absorption when paired with black pepper.

Leafy Greens and Rainbow Veggies

Kale and spinach deliver vitamins A, C, and K for skin repair. Sweet potatoes and carrots add beta-carotene, turning into vitamin A for that healthy glow and immune support.

Healthy Fats and Protein

Avocado and tahini provide monounsaturated fats that balance hormones and reduce inflammation. Chickpeas offer plant protein and fiber to keep blood sugar steady and gut bacteria happy.

Ingredients for Your Anti-Inflammatory Glow Bowl

Serves 4. Prep time: 15 minutes. Cook time: 25 minutes. Total time: 40 minutes.

For the Turmeric Quinoa Base

• 1 cup quinoa (rinsed)
• 2 cups vegetable broth or water
• 1 tsp ground turmeric
• 1/2 tsp ground ginger
• 1 tbsp olive oil
• Salt and black pepper to taste
• Pinch of black pepper (activates turmeric)

Roasted Veggies and Protein

• 2 medium sweet potatoes, diced (about 3 cups)
• 1 can (15 oz) chickpeas, drained and patted dry
• 2 cups broccoli florets or cauliflower
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper

Creamy Tahini Yogurt Dressing

• 1/3 cup tahini
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 2 tbsp lemon juice
• 1 tbsp maple syrup or honey (optional)
• 1 tsp grated fresh ginger
• 1/4 cup water (to thin)
• Salt to taste

Toppings and Garnishes

• 1 avocado, sliced
• 2 cups chopped kale or spinach (massaged with lemon juice)
• Fresh cilantro or parsley, chopped
• Sesame seeds or crushed walnuts
• Lemon wedges for serving

How to Make This Anti-Inflammatory Glow Bowl (Step-by-Step)

Follow these easy steps for a perfect bowl every time. Preheat oven to 425°F (220°C).

1. Cook the Turmeric Quinoa: In a medium pot, heat 1 tbsp olive oil over medium heat. Add quinoa, turmeric, ginger, salt, and pepper. Toast for 1 minute. Add broth, bring to a boil, then simmer covered for 12-15 minutes until fluffy. Fluff with a fork and set aside.
2. Roast the Veggies and Chickpeas: On a large baking sheet, toss sweet potatoes, broccoli, and chickpeas with 2 tbsp olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread evenly. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
3. Make the Tahini Yogurt Dressing: In a bowl, whisk tahini, yogurt, lemon juice, maple syrup, ginger, water, and salt until smooth and creamy. Adjust with more water for drizzling consistency.
4. Assemble the Bowls: Divide quinoa into 4 bowls. Add roasted veggies and chickpeas, a handful of massaged kale, avocado slices, and fresh herbs. Drizzle generously with dressing and sprinkle seeds. Serve with lemon wedges.

Variations, Swaps, and Meal Prep Tips

Make this bowl your own with simple swaps that keep the anti-inflammatory benefits intact.

Make It Vegan, Gluten-Free, or Grain-Free

• Vegan: Use plant-based yogurt like coconut or almond.
• Gluten-free: Naturally gluten-free; choose certified quinoa.
• Grain-free: Swap quinoa for cauliflower rice (steam lightly).

Protein Add-Ins

• For extra protein: Add baked tofu cubes, lentils, grilled chicken breast, or baked salmon.
• Boost it: Double chickpeas or stir in edamame.

Seasonal Glow Bowl Ideas

• Summer: Swap sweet potatoes for zucchini and cherry tomatoes; lighten dressing with extra lemon.
• Winter: Add Brussels sprouts and pomegranate seeds for cozy vibes.
• Spring: Use asparagus, radishes, and pea shoots.

Meal Prep and Storage

Store components separately in airtight containers: quinoa up to 5 days, roasted veggies/chickpeas 4 days, dressing 1 week (fridge). Assemble fresh or reheat gently. Keeps 3-4 days in fridge. Do not freeze assembled bowls; freeze quinoa and veggies separately up to 2 months.

Build-Your-Own Glow Bowl Guide

Mix and match for endless variety while staying anti-inflammatory.

Component	Options	Notes
Base	Quinoa, brown rice, cauliflower rice, farro	High-fiber grains for gut health.
Veggies	Sweet potatoes, broccoli, kale, carrots, beets	Roast for caramelization.
Protein	Chickpeas, tofu, lentils, salmon, chicken	Aim for 15-20g protein per serving.
Dressing	Tahini yogurt, ginger-lemon, avocado-lime	Anti-inflammatory fats essential.
Toppings	Avocado, herbs, nuts, seeds, ferments	Add crunch and probiotics.

Simple Nutrition and Benefit Snapshot

Per serving (1 bowl): Approximately 500 calories, 18g protein, 60g carbs (12g fiber), 25g fat. High in vitamins A and C, iron, and omega-3 potential with seeds. This balance stabilizes energy, supports digestion, and feeds skin from within for that natural glow.

Frequently Asked Questions About Anti-Inflammatory Glow Bowls

What makes this bowl anti-inflammatory?

Turmeric, ginger, and leafy greens contain compounds like curcumin and sulforaphane that reduce inflammation markers in the body.

Can I make this ahead for meal prep?

Yes, prep all components Sunday for 4 days of lunches. Store dressing separately to keep veggies crisp.

How can I make this glow bowl vegan or dairy-free?

Swap Greek yogurt for coconut or almond yogurt. Use maple syrup instead of honey.

Can I swap quinoa for another grain?

Absolutely. Brown rice, farro, or barley work great; adjust cook time. For low-carb, use cauliflower rice.

How long does it last in the fridge?

Assembled bowls keep 3-4 days. Reheat quinoa and veggies gently; serve greens and dressing cold.

Can I freeze any part of this bowl?

Freeze cooked quinoa and roasted veggies up to 2 months. Thaw overnight; refresh with new dressing.

Is this good for gut health and bloating?

The fiber from quinoa, chickpeas, and veggies plus ginger supports healthy digestion and reduces bloating.

Can I serve this bowl warm or cold?

Both! Warm for dinner, cold over greens for lunch salads.

Recipe Card – Anti-Inflammatory Glow Bowl (Printable)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Plant-Based, Anti-Inflammatory

Ingredients: (Full list above under Ingredients section)

Instructions: (Full numbered steps above under How to Make section)

Notes:

• Customize freely with the build-your-own guide.
• Nutrition estimates based on standard ingredient databases.
• Perfect for gut health, skin radiance, and meal prep.

This Anti-Inflammatory Glow Bowl nourishes body and soul with every colorful bite. Rate it 5 stars if you love it, share your tweaks in the comments, and pin for later. More glow-worthy recipes below!

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