Anti-Inflammatory Quinoa & Roasted Vegetable Bowl
A nourishing, flavor-packed dinner that caters to the Anti-Inflammatory, Gluten-Free, and Low Glycemic Index diets, this Anti-Inflammatory Quinoa & Roasted Vegetable Bowl is designed to delight your palate while meeting your dietary needs. Packed with protein-rich quinoa as its base, this dish features a colorful assortment of spinach and mushrooms, sautéed to perfection and enhanced with fresh basil. The inclusion of turmeric and black pepper not only adds fantastic flavor but also delivers robust anti-inflammatory properties. This meal is a rich source of fiber and healthy fats from olive oil and fresh avocado, making it both satisfying and wholesome. Quick to prepare—ideal for busy weeknights—this recipe allows you to enjoy a nutrient-dense dinner without spending excessive time in the kitchen. Versatile and easily adaptable, you can swap in your favorite vegetables, create different flavor profiles with herbs and spices, ensuring every bowl is a unique culinary experience. Perfect for those pursuing a balanced lifestyle, this dish serves as a delicious reminder of how nutritious meals can be effortlessly achieved.
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Yield
2 servings
Serving Size
1 cup (350 grams)
Vegetable Broth
Low-sodium
Olive Oil
Spinach
Fresh, chopped
Mushrooms
Sliced
Turmeric
Ground
Black Pepper
Ground
Steps
Nutrition Facts
Calories per Serving
360
Total Fat
16g
Saturated Fat
2g
Trans Fat
0g
Monounsaturated Fat
12g
Polyunsaturated Fat
2g
Cholesterol
0mg
Sodium
250mg
Total Carbohydrates
46g
Dietary Fiber
6g
Soluble Fiber
2g
Insoluble Fiber
4g
Total Sugars
2g
Added Sugars
0g
Sugar Alcohols
0g
Protein
10g
Calcium
30mg
Iron
2.5mg
Potassium
700mg
Vitamin A
500mcg
Vitamin C
15mg
Phosphorus
200mg