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.
A creamy rice pudding flavored with fruit powder.
Rich brownies made with fruit powder for added flavor.