Anti Inflammatory Roasted Sweet Potato & Herb Power Bowl
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp turmeric
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp salt
For the roasted vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium beets (about 8 oz total), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground ginger
- ¼ tsp salt
For the bowls
- 5 oz mixed greens or arugula
- 1 medium avocado, pitted and sliced
- ¼ cup fresh parsley leaves, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a small bowl, stir together the turmeric, ground ginger, garlic powder, and salt for the chicken. Pat the chicken thighs dry, rub them all over with 2 tbsp olive oil, then coat evenly with the spice mixture. Set aside while the oven heats.
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