Anti Inflammatory Turmeric Roasted Vegetable Buddha Bowl
This bowl is a full-on celebration of ingredients that genuinely pull their weight when it comes to keeping inflammation in check. Sweet potato, zucchini, red bell pepper, and chickpeas all get tossed in a golden blend of turmeric, cumin, and smoked paprika before hitting a hot oven, where they turn tender and caramelized at the edges. Turmeric is the real star here — paired with black pepper, which helps the body absorb its active compounds more effectively. The tahini dressing comes together with fresh lemon juice, grated garlic, and ground ginger, adding a creamy, zippy finish that ties every component together. Baby spinach, sliced avocado, and a handful of raw pumpkin seeds round out the bowl with healthy fats and extra nutrients that complement the roasted base. Everything is built on a foundation of nutty brown rice, making this a genuinely satisfying meal rather than a side-dish salad dressed up in a bowl. It serves four, so it's just as good for a weeknight family dinner as it is for meal-prepping lunches you'll actually look forward to eating.
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Learn more →Ingredients
4 servings
For the base
- 1 ½ cups brown rice, rinsed
- 3 cups water
- ¼ tsp salt
For the roasted vegetables and chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch half-moons
- 3 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
For the tahini dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra virgin olive oil
- 1 clove garlic, finely grated
- ½ tsp ground ginger
- 3–4 tbsp warm water
- ¼ tsp salt
For assembling
- 4 cups baby spinach or mixed greens
- 1 medium avocado, sliced
- 2 tbsp raw pumpkin seeds (pepitas)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook until the rice is tender and all the water is absorbed, about 40–45 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
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