Anti-Inflammatory Buddha Bowl

Raw Buddha Bowls: Anti-Inflammatory Buddha Bowl

Anti-Inflammatory Buddha Bowl Recipe

Ingredients:
1 cup turmeric rice, 1/2 cup roasted cauliflower, 1/2 cup chickpeas (cooked), 1/4 cup red onion (sliced), 1/4 cup pomegranate seeds, Lemon-tahini sauce

Instructions:
Cook rice with turmeric until done. Roast cauliflower at 400°F for 20 minutes. Combine turmeric rice, cauliflower, chickpeas, red onion, and pomegranate seeds in a bowl. Drizzle with lemon-tahini sauce.

Notes:
Add a handful of spinach for extra greens. Use purple cauliflower for extra color.