Few meals satisfy all my senses, while also energizing me, more than a giant bowl of plants. Part of the beauty in a plant-based bowl (also known as a #macrobowl) is both the versatility and simplicity. I usually start with a base of spinach, brown rice or quinoa, then add in legumes, seasonal vegetables, nuts/seeds and finally top with a creamy homemade dressing.
This bowl features one of the most powerful anti-inflammatories we can eat: turmeric. I previously wrote about the vast health benefits of turmeric in this golden milk post. I make an effort to cook with turmeric (and black pepper to increase its bio-availability) as much as possible (think roasted vegetables, potatoes, dressings, etc). Other foods in this recipe that fight inflammation include leafy greens (like spinach), avocado and nuts.
Now, would this be a vegan recipe without the addition of nutritional yeast? I’m guilty of putting it on everything! The health benefits of nutritional yeast may include supporting healthy gut bacteria, improving production of blood cells, and maintaining optimal cholesterol levels. It is a small source of chromium and is often fortified with B12.
Ingredients:
Bowl:
- 1/2 cup brown rice, cooked
- 1/2 head of cauliflower, chopped into florets
- 1 tsp Finlandia turmeric powder
- pinch of black pepper
- 1 tbsp extra-virgin coconut or olive oil
- 1-2 handfuls of spinach
- 1/2 cup edamame beans
- 1/2 zucchini, spiralized or sliced
- 1/2 avocado, sliced
- 1 tsp black sesame seeds
- garnish: lemon or lime
Dressing:
- 1/3 cup filtered water
- 1/3 cup raw unsalted cashews, pre-soaked at least 4 hours
- 3 tbsp lemon juice
- 2 garlic cloves
- 1/2 tsp Finlandia ancient sea salt
- 1/2 tsp Finlandia nutritional yeast
- 1/2 tsp onion powder
Instructions:
- Preheat oven to 425°F.
- Cook brown rice on the stove, as directed.
- In a large bowl, toss cauliflower florets, coconut oil, turmeric powder and black pepper until evenly coated. Spread florets on to parchment-lined pan. For crispy cauliflower, avoid florets from overlapping. Cook in oven for 20 minutes (flip florets after 10 minutes).
- While cauliflower and rice are cooking, prepare your serving bowl of fresh spinach, cooked edamame beans, and raw zucchini. Set aside.
- Add all dressing ingredients to a blender or food processor and blend until creamy. Taste and adapt accordingly. Note: for easier blending, I place cashews in a bowl of water and let soak in the fridge overnight. Discard of this water before adding the cashews to the blender.
- Once brown rice and cauliflower are cooked, add both to your serving bowl.
- Top with sliced avocado, black sesame seeds and dressing. Enjoy!
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Thanks to Finlandia Pharmacy & Natural Health for sponsoring this post. Check out their website and extensive herbal dispensary at their storefront in Vancouver, BC. I do not receive affiliate commission from Finlandia Pharmacy & Natural Health.
OMG this looks absolutely DIVINE and DELICIOUS! Going to bookmark and try this recipe out on Thursday night this week.
Oh, yes please. This is my kind of bowl. I tend to love anything with garlic!
Needing to start eating healthier! Definitely saving this for later! This looks delicious <3
If salads could be so beautiful, I’d eat them daily! Loved how simple yet fulfilling your bowl is. Will try out for sure.
Oh my, this looks tasty! The dressing looks like the perfect touch! As someone with an autoimmune disease, I’m always looking for new anti-inflammatory meals, so thanks for sharing!
This looks delicious, and I love that it is anti-inflammatory as well. WE have been eating healthier and cutting down on meat so this is something I am so trying soon!
Yum! I’m definitely going to have to give this a try!
Ok, I’m a carnivore but I would devour that bowl. It looks absolutely delicious
I guarantee you won’t be missing anything from this bowl! Enjoy. 🙂
This sounds amazing! I know what I’m making this week
I enjoy eating foods that are anti–inflammatory foods. I have a ulcerative colitis and I have found that those foods really help my gut. This dish looks delicious and I will be trying it!
I take turmeric daily for arthritis pain and it works. I will save this recipe to add more of that in my system.
I love hearing from people already using turmeric for healing. It is powerful!
I’m loving everything about this dish. It’s just what I’ve been craving lately. Light and vegan dishes.
I’ve been adding tumeric to our many of meals for the last couple of years and do believe that it helps with the pain from arthritis in my hands.
yum! This bowl looks so delicious and healthy! I need to try making my own bowls at home too.
So much pretty greenery on the plate. I can enjoy this as I am now a pescatarian!
This looks so delicious and healthy! I like all the ingredients and it looks pretty too.
Wow! I’m not vegan but this looks delicious! I’m definitely adding it into the meal plan. Thank you!
You’re very welcome! I know some non-vegans who have approved of this recipe, as well.
do you know backpacking dinner recipes
That is a great suggestion for future recipes! Right now all I can think of are my mason jar salad: https://phruitfuldish.com/2016/01/18/mighty-mason-jar-salads/ and snacks like my trail mix bars: https://phruitfuldish.com/2018/07/03/trail-mix-granola-bars/ or protein balls https://phruitfuldish.com/2018/03/28/vanilla-coconut-cookie-dough-bites/
This looks delicious ?. Great for a Meatless Monday Dish.
Thanks so much! I agree. The more we can reduce our consumption of animal products the more sustainable this planet will be!