Anti Inflammatory Mediterranean Beef Bowls with Turmeric Quinoa
Warm spices, vibrant roasted vegetables, and a bright tahini drizzle come together in a bowl that genuinely looks as good as it tastes. The quinoa is cooked in chicken broth with turmeric, giving it a golden hue and an earthy depth that makes it so much more interesting than plain rice. Ground beef gets layered with cumin, smoked paprika, cinnamon, and a second hit of turmeric — a spice lineup that's doing serious heavy lifting from a flavor and wellness standpoint. Zucchini, red bell pepper, and cherry tomatoes roast at high heat until their edges char and the tomatoes burst, concentrating all that natural sweetness. The lemon-herb tahini sauce ties everything together with a creamy, citrusy finish that you'll want to put on everything. Extra virgin olive oil shows up throughout the recipe as the fat of choice, keeping things squarely in Mediterranean territory. It serves four, making it a solid option for meal prep or a weeknight dinner that feels a little more special than it is difficult.
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Learn more →Ingredients
4 servings
For the turmeric quinoa
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- ½ tsp ground turmeric
- ¼ tsp salt
For the roasted vegetables
- 1 medium zucchini, cut into ½-inch half-moons
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 2 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the spiced beef
- 1 lb ground beef (85% lean)
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
For the lemon-herb tahini drizzle
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- 1 small clove garlic, finely grated
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp salt
For serving
- ½ cup cucumber, diced
- ¼ cup kalamata olives, pitted and halved
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and cherry tomatoes on a rimmed baking sheet with 2 tbsp olive oil, cumin, salt, and black pepper until evenly coated. Spread in a single layer and roast for 20–25 minutes, until the edges are lightly charred and the tomatoes have burst.
- 2
While the vegetables roast, combine the quinoa, chicken broth, turmeric, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until the liquid is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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