Turmeric Power Bowl

Turmeric has powerful anti-aging compounds and has been proven to be an effective combatant of hyperpigmentation, or dark spots. But turmeric (among some other spices) didn’t send Christopher Columbus searching for a quick route to Southeast Asia for its medicinal properties. Instead it was its intoxicating, exotic flavor that captured the souls of 15th century explorers. 

Here’s a simple 30 minute gluten-free and dairy-free bowl that puts turmeric in the spotlight. 

tumeric root-- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

This delicious vegan recipe is from blogger Christine McMichael of Jar of Lemons:

Servings: 4


  • 7 small organic yellow potatoes
  • 15 oz. can organic chickpeas
  • 2 tsp turmeric
  • 1 tsp paprika
  • 1 Tbsp coconut oil
  • 1/4 cup quinoa
  • salt/pepper
  • 2 kale leaves
  • 1/2 Tbsp organic olive oil
  • 1 organic avocado


  1. Preheat oven to 350 degrees.
  2. Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
  3. Roast for 5 minutes while you drain and rinse the chickpeas.
  4. Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
  5. Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
  6. Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
  7. Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
  8. Slice the avocado and split into the 4 bowls.
  9. Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!
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