An anti-inflammatory diet can help lower blood pressure, boost mental health and cognitive function, aid in weight loss, and relieve chronic health issues. This is the perfect bowl to get in a ton of anti-inflammatory goodness to get you on your way! A delectable fiber packed combination of green cabbage, Swiss chard, lentils, sweet potatoes, blueberries, walnuts, fennel, and the perfect oil free citrus infused dressing, it will leave you satisfied and feeling good!
ANTI-INFLAMMATORY BUDDHA BOWL
✔ 15 Minutes Prep Time ✔ 40 Minutes Bake Time ✔ Weight Loss Friendly ✔ Oil Free ✔ Makes 1 to 2 Bowls
INGREDIENTS
The Bowl:
• 1 large sweet potato, your favorite variety, sliced
• 1 tablespoon water
• 1 spray avocado oil, optional
• 1 cup pre-cooked brown or green lentils of choice, see note below for how I like to cook mine
• 2 cups green cabbage, thinly chopped
• 2 cups Swiss chard, thinly chopped
• 1 cup blueberries
• 1/2 of an orange, peeled and sliced
• 1/2 cup fennel bulb, thinly sliced
• 1/4 to a 1/2 of a small avocado, sliced
• 1 tablespoon raw walnuts, roughly chopped
The Dressing:
• 1 tablespoon red onion
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar with the mother
• 1/4 cup fresh orange juice
• Salt to taste
1. Preheat the oven to 450 F. Line a baking sheet with parchment paper and set aside. Slice your sweet potato into rounds (I did not peel mine as it was organic). In a large mixing bowl add the potato rounds, 1 tablespoon water, 1 spray of avocado oil (optional) and salt to taste. Coat, then transfer to the baking sheet lined with parchment paper. Bake for 35 to 40 minutes until tender yet crisp.
2. Meanwhile, make the dressing by adding all the ingredients to a small bowl. Mix to combine and set aside.
3. Close to the end of the potato baking time prep your cabbage, chard, blueberries, orange, fennel, avocado, and walnuts. Then assemble into bowl(s) and top with pre-cooked lentils and potatoes once done. Pour dressing over top and enjoy!
NOTE: To make easy and tasty lentils, in a medium saucepan add 3 cups of vegetable broth. Bring to a boil, then add 1 cup of brown or green lentils, 1 teaspoon of dried thyme, and salt to taste. Cook over medium low heat for 20 to 30 minutes or until tender. If cooking for this recipe, do it during the potato bake time.
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