Anti-inflammatory buddha bowl

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A delicious assortment of vegetables and blueberries!

Prep 10 min

Cook 20 min

Ready in 30 min

Servings 4

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. Evenly spread cauliflower on baking sheet. Sprinkle generously with sea salt and pepper as well as a little cayenne pepper and nutritional yeast if desired.

4. 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.

5. 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. Add in kale and toss until it just starts to wilt and grate in garlic.

6. Cut avocado into chunks or slices.

7. Assembly:

Divide kale among bowls

Top with roasted turmeric cauliflower

Add beets and chopped avocado on top

Then top with blueberries, and walnuts.

Enjoy!

Vegetarian, Vegan, Fast Meals, Dinner, Anti-inflammatoryLisa Kilgour, Nutritionistgluten free, Dairy freeComment