If you haven’t noticed lately I’ve had an obsession with all things turmeric.
Why the current craze over this little golden-hued root? As I mentioned previously–
- It does wonders for inflammation– which is directly related to indigestion, headaches, cramps, colds and sore throats, the flu, arthritis, IBS, diarrhea, Crohn’s Disease, neurological disorders, etc.
- It’s been used for centuries in Ayurvedic practices and Eastern medicine as a “healing spice” due to it’s high level of antioxidants
- It contains curcumin, which studies show can inhibit cancer cell growth and prevent all types of cancer
- It’s a deep golden color that adds amazing brightness and has a warm, earthy, slightly spicy flavor that mixes really well with sweet and savory dishes
- It’s so good at what it does that it’s classified as an adaptogen, which means it helps the body adapt to stressors like environmental toxins, inflammatory foods, and lack of sleep
- Studies have shown that eating a diet rich in turmeric and other antioxidant rich spices reduces the negative effects of high-fat meals, lowering insulin response by about 20%
- It helps neutralize free radicals, which attack the healthy cells in your body and can damage your skin, thus keeping you looking like your young hot self.
So yeah- can you really blame me?
And now I’m taking my obsession one step further with Turmeric-Tahini Dressing people!
I was inspired by this dish after a trip to NYC where I ate the grain bowl at the LEGENDARY Jack’s Wife Freda. It was so simple but so delicious, hearty and filling but minus any sort of bloated sluggish after-effect- it was everything you’d ever want in a lunch. And the best part was the bright, slightly sweet creamy Turmeric Tahini Dressing. I immediately knew I had to go home and recreate it.
My version has delicious roasted veggies (use whatever’s in season but sweet potato and brussels sprouts are my go-to), quinoa, avocado (ALWAYS), a soft boiled egg for additional protein and flavor and of course TURMERIC.TAHINI.DRESSING.
It’s perfect for dinner or lunch (leftovers are just as good) or even as a breakfast bowl (which would be a legit way to start your day) and only takes about 30 minutes to make.
GLOWING GRAIN BOWL WITH TURMERIC TAHINI DRESSING
Glowing Grain Bowl
- 2 cups cooked quinoa (follow package instructions)
- 1 large sweet potato, peeled and chopped
- 1 bunch brussels sprouts, rinsed and halved
- 1 bunch asparagus, ends chopped off
- 2- 4 eggs depending on how many you’re serving (1 egg pp)
- 1 avocado, pitted and sliced
- 6 minced garlic cloves
- coconut or olive oil
- sea salt and pepper to taste
Turmeric Tahini Dressing
- ¼ cup tahini
- ¼ cup water
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- ½ tsp turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp ground ginger
- Pre-heat the oven to 425 degrees. Line a large baking pan with parchment paper and toss in chopped veggies of choice. Toss with melted coconut oil (or olive) minced garlic, sea salt and cracked fresh pepper and roast for 30 minutes tossing once halfway through.
- While veggies are roasting toss all turmeric tahini dressing ingredients together in a blender and mix well.
- When veggies have about 10 minutes left to roast put your eggs into a pot of water on the stove and cover until boiling. Remove from heat and let sit in hot water for 6 minutes. Remove from the pan and place in cold water with vinegar until cooled then peel.
- When veggies are done cooking and egg is peeled place them on top of quinoa. Top with sliced avocado, more sea salt and black pepper and pour on that turmeric tahini dressing.