Anti-inflammatory buddha bowl

12 30 446
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Anti-inflammatory buddha bowl
Health Rating
A delicious assortment of vegetables and blueberries!

Ingredients


2 medium head Cauliflower (florets, steams removed and broken into chunks)
1 tbsp Extra virgin olive oil (or coconut oil spray)
1 tsp Turmeric, powder
1 dash Salt and pepper
1/2 tsp Cayenne pepper
2 tbsp Nutritional yeast
4 cup Kale (chopped)
1 clove(s) Garlic (minced)
8 beet(s) Beets, raw (peeled and quartered)
1 avocado(s) Avocado (cut in half, pit removed and cut into chunks)
2 cup Blueberries
1/4 cup Walnuts (chopped raw)

Instructions


1. Preheat oven to 425F.
2. Line a rimmed baking sheet with foil, spray with coconut or olive oil and set aside.
3. In a large bowl toss cauliflower with olive oil and turmeric.
4. Evenly spread cauliflower on baking sheet.
5. Sprinkle generously with sea salt and pepper as well as a little cayenne pepper and nutritional yeast if desired.
6. Bake cauliflower for about 30 minutes, checking at 20 minutes. Add beets to a separate baking sheet and toss with olive oil, salt and pepper to taste and bake for 35 minutes, turning once until tender.
7. When your cauliflower is just about done heat a large skillet or fry pan with a little coconut oil spray or a small drizzle of coconut oil over medium heat
8. Add in kale and toss until it just starts to wilt and grate in garlic.
9. Cut avocado into chunks or slices.
10. Assembly:
• Divide kale among bowls
• Top with roasted turmeric cauliflower
• Add beets and chopped avocado on top
• Then top with blueberries, and walnuts. Enjoy!

 

 

Notes:

To make AIP friendly omit - or Pepper and Walnuts

For additional protein - sprinkle some hemp seeds on top


Beets

are known to help keep blood pressure in check and they may help to fight inflammation

Cauliflower

is high in fiber and is a cruciferous vegetables


Nutrition Facts

Per Portion

Calories 446
Calories from fat 161
Calories from saturated fat 21.0
Total Fat 17.9 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 8.5 g
Cholesterol 0
Sodium 266 mg
Potassium 2131 mg
Total Carbohydrate 54 g
Dietary Fiber 17.3 g
Sugars 24.7 g
Protein 16.9 g

Dietary servings

Per Portion


Fruit 0.9
Meat Alternative 0.3
Vegetables 9.2

Energy sources


Pygal49%467.67475312767147191.3667970051403736%303.69590191652238.3329795382992415%339.8634757193178116.9671740953449249%36%15%CarbohydratesFatProtein