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Curry Roasted Vegetable Quinoa Bowl

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There’s a lot of cancer in my family. My mom survived ovarian only to succumb to pancreatic years later. My grandfather had lung and brain cancer. My uncle had tongue cancer and my grandmother had anal cancer. As a result of my personal experiences with the disease, we’ve developed a number of cancer-fighting recipes that we prepare for our clients and this Curry Roasted Vegetable Quinoa Bowl is one of our favorites!

Why We Like This Recipe:
Cancer patients need nutrient-dense, easy-to-digest meals. This recipe combines several cancer-fighting ingredients:
— Cauliflower and Brussel sprouts are cruciferous veggies which are known to contain powerful phytochemicals which can help slow the growth of some cancers.
— Quinoa is an ancient grain that’s easy to cook and contains 8 grams of protein in a one-cup serving.
— Sweet potatoes are a great source of fiber, vitamins, and minerals and they are great for good gut health — important because your immune system is based in your gut.
— Curry and turmeric are anti-inflammatory spices. Chronic inflammation is believed to cause cancer.
— Sea salt provides another layer of minerals. We like pink Himalayan, but there are many varieties.
— Coconut oil and avocados provide the healthy fat vital to good nutrition.

Further Food Nutritionist Commentary:

More about cruciferous vegetables, because they are SO healthy for you!-- Most cruciferous veggies are rich in vitamins and minerals such as folate and vitamin K. Dark green cruciferous veggies also are an excellent source of vitamins A and C. They’re also rich in phytonutrients — plant-based compounds that may help to lower inflammation and reduce the risk of developing cancer. Cruciferous vegetables also are rich in fiber and low in calories, a combination that will help you feel full and satisfied without overeating. It doesn’t take much to reap the benefits; adults only need at least 2½ cups of vegetables a day.

By Anna Lee

Curry Roasted Vegetable Quinoa Bowl

  • Prep Time:30
  • Cook Time:15
  • Servings: 4

Ingredients

1 cup quinoa
2 cups vegetable broth
1 small head cauliflower, cut into florets
1 sweet potato, ½” dice
2 cups Brussel sprouts, bottoms trimmed and cut into quarters
3 tablespoons coconut oil
1 teaspoon curry powder
1/2 teaspoon turmeric or Superfood Turmeric
1/2 teaspoon cumin
1/2 teaspoon sea salt
¼ teaspoon black pepper
1/4 teaspoon smoked paprika
4 cups kale, washed and cut into bite-sized pieces
1 ripe avocado, cut into slices

For The Dressing
1 ounce lemon juice
2 ounces coconut oil
Sea Salt
Pepper

Instructions

  1. Preheat oven to 375.
  2. Place cauliflower, sweet potatoes and brussel sprouts on a baking sheet.
  3. Whisk together 3 tablespoons coconut oil, curry powder, turmeric, cumin, salt, pepper and paprika.
  4. Pour mixture over the veggies and toss to combine. Roast on the center rack for 20 to 30 minutes, flipping halfway through.
  5. While the veggies are roasting, add quinoa and vegetable broth to a small saucepan.
  6. Bring to a boil, cover and reduce to simmer for 15 minutes.
  7. Remove from heat and package.
  8. Sauté kale in coconut oil and season with salt and pepper.
  9. Whisk together the dressing ingredients.
  10. To serve, place quinoa on the bottom, then a layer of kale, then the roasted veggies and top with the avocado slices and dressing.
Preheat oven to 375. Place cauliflower, sweet potatoes and brussel sprouts on a baking sheet. Whisk together 3 tablespoons coconut oil, curry powder, turmeric, cumin, salt, pepper and paprika. Pour mixture over the veggies and toss to combine. Roast on the center rack for 20 to 30 minutes, flipping halfway through. While the veggies are roasting, add quinoa and vegetable broth to a small saucepan. Bring to a boil, cover and reduce to simmer for 15 minutes. Remove from heat and package. Sauté kale in coconut oil and season with salt and pepper. Whisk together the dressing ingredients. To serve, place quinoa on the bottom, then a layer of kale, then the roasted veggies and top with the avocado slices and dressing.

Nutrition Information

Per Serving: Calories: 444; Total Fat: 21 g; Saturated Fat: 10 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 g; Sodium: 376 mg; Potassium: 1470 mg; Carbohydrate: 52 g; Fiber: 14 g; Sugars: 6 g; Protein: 15 g

Vitamin C: 215%; Vitamin A: 422%; Iron: 12%; Calcium: 128%

 

 

Feel the anti-inflammatory effects of Superfood Turmeric. Learn more here.

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