Anti Inflammatory Buddha Bowls 2.0

It’s fall, I’m feeling better and finally on the mend from the nasty cold I had last week, and knock on wood I think the morning (all day) sickness has finally past. I’ve been ready for that and veggies since the first trimester ended. This means the return of buddha bowls and big salads. Sharing with you today Anti-Inflammatory Buddha Bowls 2.0, a variation of my Anti-Inflammatory Buddha Bowl which one of the top viewed recipes on the blog.

If you follow me on Instagram you will know I’m all about apples right now and can’t get enough. Yesterday was one of my favorite days of the year, our annual trip to the apple orchard with friends to pick apples. We picked a bushel of mixed apples plus a basket of Honeycrisp. Next weekend a friend and I are headed to the Cranberry Festival in Wisconsin! Last year we did a girls trip there, this year we’re taking our daughters (minus S because she has Homecoming).

I just recently learned the skin on apples contains anthocyanins, antioxidants that reduce inflammatory responses. Not that I needed a reason to eat more or add them to a buddha bowl!

I kept many things the same as my original Anti-Inflammatory Buddha Bowl but also made a couple swaps an additions. I kept my favorite turmeric roasted cauliflower, beets, and walnuts. I swapped the blueberries for dried cranberries. I omitted the avocados and added apples and carrots. For dressing it all depends on my mood. I either omit it, add a drizzle of balsamic, the Turmeric Dressing from my Anti-Inflammatory Salad, or use a Lemon Turmeric Vinaigrette I recently found at Whole Foods.

I broke down the anti inflammatory foods in my Anti- Inflammatory Buddha Bowl but realized I didn’t include olive oil or garlic. So here is the breakdown from the original post for the foods used in this bowl along with the additions and 2 I forgot.

Eating cauliflower is like winning the antioxidant and phytonutrient lottery, packed with vitamin C, beta-carotene, kaempferol, quercetin, rutin, cinnamic acid, and much more.

Turmeric is one of the hottest and trendiest superfoods right now and for good reason. It’s a spice that has been long known for it’s healing powers and supporting vitality. It supports a healthy immune system fighting oxidative stress in the body. High in curcumin, a compound that fights free radicals and helps reduce inflammation.

Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses. Beets are a source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.

Blueberries, and cranberries, I think we all know are packed with antioxidants and phytoflavinoids. These berries are also high in potassium and vitamin C

Walnuts are the richest source of omega-3 fatty acids and also known ti aid in reducing inflammation and aiding in recovery.

Olive oil is also loaded with powerful antioxidants and is been noted to fight inflammation and help protect your blood cholesterol from oxidation. It’s one of my favorite healthy fats.

Garlic has been used for centuries for medicinal and anti- inflammatory properties to help the immune system.

Apples contains anthocyanins, antioxidants that reduce inflammatory responses as I mentioned. Plus there is the age old saying an apple a day!

Again I’m not a doctor or a dietitian but I do my research and try to pack in as much whole food nutrition, superfoods, and anti inflammatory foods as part of a healthy balanced life and to aid in post workout recovery when I need it like when I’m under the weather. There aren’t any miracle foods but any way I look at it I can’t go wrong with healthy whole food nutrition.

Today is Meatless Monday and I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah and share! I also hope you check out and are inspired by the recipes linked up below.

Print Recipe

Anti Inflammatory Buddha Bowls 2.0

Anti- Inflammatory Buddha Bowls 2.0 are packed with whole food nutrition, texture, flavor that tastes good and good for you! Full of anti-inflammatory benefits this bowl is plant-based, gluten free, and vegan.

Course

Dinner, Lunch

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 2 lb cauliflower florets, teams removed and broken into chunks (1 head)
• 2 TBSP extra virgin olive oil, divided
• 1 tsp turmeric
• salt and pepper
• 12-15 oz chopped Tuscan kale
• 1 clove garlic
• 2 carrots, peeled into ribbons
• 8 medium cooked beets, peeled and quartered
• 2 crisp apples, cored and sliced or cut into chunks (Honeycrisp or Sweet Tangos are my fav right now)
• 1/2 c dried cranberries
• 1/3 c raw walnuts
• Turmeric Dressing, balsamic vinegar, or Primal Kitchen Lemon Turmeric Vinaigrette optional (Turmeric Dressing)

Course Dinner, Lunch Prep Time 15 minutes Cook Time 30 minutes Servings people Ingredients 2 lb cauliflower florets, teams removed and broken into chunks (1 head) 2 TBSP extra virgin olive oil, divided 1 tsp turmeric salt and pepper 12-15 oz chopped Tuscan kale 1 clove garlic 2 carrots, peeled into ribbons 8 medium cooked beets, peeled and quartered 2 crisp apples, cored and sliced or cut into chunks (Honeycrisp or Sweet Tangos are my fav right now) 1/2 c dried cranberries 1/3 c raw walnuts Turmeric Dressing, balsamic vinegar, or Primal Kitchen Lemon Turmeric Vinaigrette optional (Turmeric Dressing)

Instructions

1. Preheat oven to 425F. Line a rimmed baking sheet with foil, spray with coconut or olive oil and set aside.
2. In a large bowl toss cauliflower with olive oil. Sprinkle in turmeric and toss. Spread cauliflower on baking sheet and sprinkle generously with sea salt and pepper. Bake cauliflower for about 30 minutes, checking at 20 minutes.
3. 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 oil over medium heat.
4. Add in kale and toss until it just starts to wilt and grate in garlic. Add carrot ribbons and toss to coat.
5. Remove from heat and divide kale mixture among bowls, top with roasted turmeric cauliflower, beets, apples, cranberries, and walnuts.
6. Top with balsamic vinegar or turmeric dressing if desired. Enjoy!

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