This Vegan Turmeric Power Bowl is hearty and delicious. It contains many of the ingredients known as the neuro-nine, which support brain health and memory.


7 small yellow potatoes

15 oz can Chickpeas

2 tsp. Turmeric.

1 tsp. Paprika

1 ½ Tbs. olive or avocado oil

¼ C. Quinoa

Pink or kosher salt and black pepper to taste

2 Kale leaves

1 Avocado


Preheat oven to 350 degrees.

Slice the potatoes into strips and lay flat on one-half of a baking sheet.

Drizzle 1 tbsp. of olive or avocado oil

Sprinkle 1 tsp of turmeric.

Add salt/pepper to taste.

Roast for 5 minutes.

Drain and rinse the chickpeas, add to a mixing bowl, add 1 tsp of paprika, and coat them evenly.

Lay the chickpeas on the other one-half of the baking sheet.

Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are slightly soft).

Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix, and let cool.

Wash the kale and massage ½ tsp of olive oil into the leaves. Separate the leaves into 4 bowls.

Slice the avocado and split it into 4 bowls.

Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!


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