Anti-Inflammatory Turmeric Bowl | Cauliflower, Sweet Potato & Chickpeas Plant Protein Power скачать в хорошем качестве

Anti-Inflammatory Turmeric Bowl | Cauliflower, Sweet Potato & Chickpeas Plant Protein Power

Looking for a healthy, anti-inflammatory meal that’s easy to make, vegan, and loaded with flavor? This Turmeric Bowl with roasted cauliflower, sweet potato, and chickpeas is a nutrient-dense powerhouse perfect for meal prep, lunch, or dinner! 💪 In this video, you’ll learn how to make a delicious plant-based protein bowl using simple whole foods that naturally fight inflammation. With turmeric, olive oil, cruciferous veggies, and fiber-rich legumes, this bowl supports gut health, boosts immunity, and satisfies your cravings. ✨ What’s in this bowl? Roasted cauliflower Sweet potato Protein-packed chickpeas Ground turmeric & anti-inflammatory spices Fresh greens Topped with creamy golden turmeric tahini dressing! 👉 Perfect for: Anti-inflammatory diet Vegan and vegetarian meal plans Gluten-free recipes Clean eating and plant-based lifestyle Easy meal prep or weeknight dinners Boost immune system Fight cancer Glowing skin Renew the cells 📝 Full Recipe Below! ⬇️ Don’t forget to LIKE, SUBSCRIBE, and tap the 🔔 for more healthy recipes every week! 📌 Ingredients & Instructions Ingredients For the cauliflower: 1 head cauliflower, cut into  small florets 1  organic sweet potato, diced 2 tbsp olive oil 1/2 tsp cumin salt and pepper to taste   For the  crunchy chickpeas: 1 can chickpeas/ garbanzo beans- washed and drained 1 tbsp olive oil 1/2  tsp cumin 1/2 tsp paprika 1/2 tsp garlic powder a good pinch of salt and pepper   For the curried tahini: 1/2 cup raw tahini 3/4 cup cold water 2 garlic cloves 1 tbsp curry powder 1/2 tsp cumin 1 lemon zested and juiced salt and pepper to taste (more water if needed)   Instructions Preheat oven to 400 F. 1). Place the cauliflower florets and the sweet potato on a baking sheet lined with parchment paper. Season with salt, pepper, olive oil, cumin, and bake/ roast for 30-40 minutes until nicely golden. 2). Heat oil in a nonstick skillet and add the drained chickpeas. Mix for a minute or two, add the spices and keep moving the pan gently until all coated evenly. The chickpeas should get nice golden and crunchy within  7-10 minutes. 3). Place all the tahini ingredients into a small food processor and blend until very smooth. Adjust seasonings and water if needed. Set aside. 4). To assemble: remove the cauliflower and sweet potato from the oven, place on a plate, drizzle some of the curry tahini, sprinkle some crunchy chickpeas, more tahini and some fresh parsley or cilantro to garnish. This dish can be served warm or room temperature.   Enjoy!