Anti-Inflammatory Sweet Potato & Kale Bowl
Description
This anti-inflammatory sweet potato and kale bowl is a vibrant, nutrient-packed meal perfect for lunch, dinner, or meal prep. Roasted sweet potatoes, tender kale, crisp radishes, and antioxidant-rich blueberries are combined with crunchy walnuts, hemp hearts, and sunflower seeds. Finished with a zesty ginger-turmeric dressing, this plant-based bowl offers a harmonious balance of sweet, earthy, and nutty flavors while supporting overall wellness and reducing inflammation.
Ingredients
Bowl Ingredients
- 2 cups sweet potatoes peeled and cubed
- 2 cups kale washed, stemmed, and chopped
- ½ cup radishes thinly sliced
- ½ cup blueberries fresh
- ¼ cup walnuts raw or lightly toasted
- 2 tbsp hemp hearts
- 2 tbsp sunflower seeds
- 2 tbsp olive oil for roasting and massaging kale
- 2 tbsp vegan parmesan optional, for garnish
Ginger-Turmeric Dressing
- 1 tbsp fresh ginger grated
- 1 tsp ground turmeric
- 3 tbsp lemon juice freshly squeezed
- 2 tbsp olive oil for dressing
- 1 tsp Dijon mustard
- 1 tbsp tamari or soy sauce
- 1 clove garlic minced
- ⅛ tsp black pepper
Instructions
Prepare Vegetables
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil and a pinch of salt. Roast for 25–30 minutes until golden and tender.
- Prepare the kale by removing stems and chopping leaves. Massage kale with 1 tbsp olive oil until softened.
Prepare Toppings
- Slice radishes thinly and measure blueberries, walnuts, hemp hearts, and sunflower seeds.
Make Dressing
- In a small bowl or jar, combine grated ginger, turmeric, lemon juice, 2 tbsp olive oil, Dijon mustard, tamari, minced garlic, and black pepper. Whisk until emulsified.
Assemble Bowl
- Assemble the bowl: place roasted sweet potatoes and massaged kale as the base. Add radishes, blueberries, walnuts, hemp hearts, and sunflower seeds on top.
- Drizzle ginger-turmeric dressing over the bowl. Optionally, sprinkle with vegan parmesan.
Notes
- This bowl can be prepared ahead by roasting sweet potatoes in bulk and keeping kale separate until serving.
- The dressing can be stored in the fridge for up to a week for meal prep convenience.