Brain Boostin’ Bowl

Lori Hartnett Leave a Comment

The ingredients in this recipe will keep your wheels turning and features turmeric, a brain-protecting spice. And don’t be fooled into thinking the prep is a lot of work. I have combined steps so that the sweet potato and chickpeas roast together in the oven while the quinoa and broccoli cook together in a saucepan. You’ll be multi-tasking like a pro! And it can be vegan by simply using vegan mayonnaise and almond milk in the dressing.

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Brain Boostin' Bowl
Vegetarian, Wheat Free, Gluten Free, Dairy Free, Soy Free, Nut Free
  1. HEAT oven to 375ºF.
  2. PLACE sweet potato, 1-1/2 tsp. of the olive oil and 1/8 tsp. of the salt in medium bowl; toss well. Place in single layer on one side of large shallow baking pan. Place chickpeas, remaining 1/2 tsp. olive oil, 1 tsp. of the turmeric, cumin, garlic powder, cayenne pepper and 1/8 tsp. of the salt in same bowl; mix well. Spread on other side of pan. Bake for 15 minutes; flip potatoes over and continue baking 15 minutes.
  3. COOK quinoa according to package directions, adding remaining 1/4 tsp. turmeric and 1/4 tsp. salt. During last 5 minutes of cook time, place broccoli over quinoa and continue cooking.
  4. Dressing: WHISK ingredients in small bowl. Arrange quinoa with broccoli, sweet potatoes, chickpeas and avocado in serving bowls; drizzle with dressing.
Fresh Tips

Sprinkle with hemp seeds, sunflower seeds, and/or pumpkin seeds.

Use regular milk for almond milking in dressing.

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