Plant-Based ANTI-INFLAMMATORY BOWL

ingredients:
– cooked brown rice
– canned chickpeas
– roasted carrots
– roasted asparagus
– roasted potatoes
– sautéed spinach

balsamic dressing (3 servings):
3 tbsp olive oil, 2 tbsp balsamic, 1 tbsp tahini, 1 tsp dijon

how to:
1. Roast asparagus, potatoes and carrots in olive oil, salt and pepper at 425 F. for 35 min or until potatoes are tender.
2. Sauté spinach and cook brown rice (I use frozen brown rice so much easier), and rinse and drain the chickpeas!
3. Microwave or sauté chickpeas in olive oil, salt, pepper and garlic for 1 min until warmed.
4. Mix together dressing.
5. Assemble bowl and add dressing on top! Enjoy besties!

I recommend meal prepping the elements to this dish in larger quantities so you can have this for multiple lunches/dinners throughout the week.

Recipes From Nature

Hi, I’m Nina! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal produce and whole foods. Let's get cooking!