Anti-inflammatory rainbow bowl – paleo & vegan

rainbow bowl

Since I am focusing on balancing my hormones, I am trying my hardest to not inflame my gut again and put stress on my body. 

I love to have big colorful lunch bowls with a lot of veggies and some good fats and protein to keep me full. I’m focusing on choosing foods and spices that support health and are anti-inflammatory. I know this shouldn’t probably even be considered a recipe cause it is basically throwing together some foods, adding spices and eating it from a bowl. But I’ve been getting asked what I put into my gut healing bowls and I just wanted to give you an example. I also share this recipe in my YouTube video down below.

This time I used some already roasted chicken as protein source but depending on your diet, chose whatever you like. 

You can even use lentils if you don’t want to have something like tofu but still have a vegan meal!

For all the health benefits this meal has, check out my list below!

Note

Some people might not tolerate some of those foods and get inflammation although those foods include substances that are anti-inflammatory. People with autoimmune disease, for example, might not tolerate nightshades like egg plant. Some people experience allergic reactions to tomatoes. As you can see, everyone is different and it is important to listen to your body!

Anti-inflammatory rainbow bowl

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 bowl
Calories 520 kcal

Ingredients

  • 150 g sweet potato/Süßkartoffel a small one/eine kleine
  • 300 g zucchini/Zucchini a big one/eine größere
  • half a/eine halbe eggplant/Aubergine
  • 200 g cauliflower/Blumenkohl
  • half a/eine halbe bell pepper/Paprika
  • a handful of/eine handvoll spinach/Spinat
  • 1 tomato/Tomate
  • a quarter/ein Viertel onion/Zwiebel
  • 1 tsp/TL olive oil/Olivenöl
  • ginger/Ingwer, chili/Chili, cumin/Kreuzkümmel, mustard seeds/Senfkörner
  • salt/Salz, pepper/Pfeffer

Instructions

  1. Prepare protein source of choice./Proteinquelle der Wahl vorbereiten.

  2. Cut up all the veggies and cook them in a pan. Crush chili, cumin and mustard seeds./Das Gemüse klein schneiden und in einem Topf kochen. Den Kreuzkümmel, Chili und Senfkörner im Mörser zerdrücken.

  3. Fry ginger, onion and protein source in olive oil in a pan before adding veggies and spices. Add spinach at the end./Die Proteinquelle mit Zwiebeln und Ingwer in Olivenöl anbraten und dann das Gemüse und die Gewürze dazugeben. Den Spinat am Schluss dazugeben.

Recipe Notes

Nutritional information/Nährwerte:

520 calories

58g c I 45g p I 10g f

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