Autumn Anti-Inflammatory Bowl
A cozy autumn bowl packed with roasted vegetables, protein-rich lentils, and a creamy anti-inflammatory turmeric dressing.
Equipment
Ingredients
Bowl
Hokkaido pumpkin (cubed)
300 g
brown lentils (cooked)
200 g
carrot (sliced)
200 g
red onion (sliced)
1 piece
olive oil
30 ml
oregano
2 tsp
paprika powder
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Toppings
arugula
50 g
avocado (sliced)
1 piece
pomegranate seeds
50 g
sesame seeds
1 tbsp
Dressing
cashew butter
50 g
lime (juiced)
1 piece
olive oil
15 ml
almond milk (unsweetened)
75 ml
turmeric
0.5 tsp
mustard
1 tsp
salt
0.25 tsp
black pepper
0.25 tsp
Instructions
Preheat the oven
Preheat oven to 180°C with top and bottom heat.
Prepare vegetables
Cut pumpkin into cubes, slice carrots and red onion. Place on a baking sheet with cooked lentils.
Season and mix vegetables
Drizzle with olive oil and season with oregano, paprika, salt, and black pepper. Toss to coat evenly.
Roast vegetables
Roast the vegetables in the oven until tender and lightly browned.
Prepare the dressing
Whisk together cashew butter, lime juice, olive oil, almond milk, turmeric, mustard, salt, and pepper. Adjust consistency with more almond milk if needed.
Assemble the bowl
Arrange roasted vegetables and lentils in bowls. Top with arugula, avocado slices, pomegranate seeds, and sesame seeds. Drizzle with dressing and toss gently.
Original recipe
Storage
Best enjoyed fresh; dressing can be stored separately for up to 3 days.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.