Anti-Inflammatory Turmeric Roasted Veggie Quinoa Bowl with Jammy Eggs & Garlicky Tahini

Anti-Inflammatory Turmeric Roasted Veggie Quinoa Bowl with Jammy Eggs & Garlicky Tahini Back in October, I underwent surgery to remove a dermoid cyst that was the size of an orange! Little did I know, that when I would wake up five hours later – I would find out that I also had stage two endometriosis

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Anti-Inflammatory Turmeric Roasted Veggie Quinoa Bowl with Jammy Eggs & Garlicky Tahini

Back in October, I underwent surgery to remove a dermoid cyst that was the size of an orange! Little did I know, that when I would wake up five hours later – I would find out that I also had stage two endometriosis excised. I am so thankful for my incredible OBGYN and surgeon, Dr. Kroft at Sunnybrook Hospital. If it hadn’t been in Dr. Kroft’s care – my experience and how I feel today would have been very different. Dr. Kroft treats her patients with so much care and patience, and I am so grateful for her!

Dr. Kroft dedicates a portion of her practice to minimally invasive surgery – helping women with endometriosis and advocating for their care. Living with endometriosis can be a daily battle, one that often goes unseen by others. It’s a condition that brings with it pain, fatigue, frustration, and countless challenges. Endometriosis is so much more than a painful period.

After my surgery – I dealt with months of constant inflammation, as my body continued to heal. Through this recovery and the ups and downs, I decided it would be best to heal my gut and body through food, and I started to incorporate more anti-inflammatory foods into my lifestyle. I am so excited to team up with Dr. Kroft to bring you our anti-inflammatory recipe for you all to try. I know you will love it!

*Please remember that food tolerances and inflammation can look different for everyone*

Equipment Needed

  1. Baking Sheet: A baking sheet is essential for roasting the vegetables. Look for a sturdy baking sheet with raised edges to prevent juices from spilling.
  2. Pots and Pans:
    • Pot for Quinoa: You’ll need a pot to cook the quinoa. Choose a pot that’s the appropriate size to cook the quinoa evenly.
    • Pot for Boiling Eggs: A pot to boil the eggs for making jammy eggs.
  3. Bowls: Various bowls will be used for mixing ingredients, preparing the garlicky tahini drizzle, and serving the final dish.
  4. Whisk: A whisk is handy for mixing the garlicky tahini sauce until it’s smooth and well combined.
  5. Knife and Cutting Board: A good-quality knife and cutting board are essential for chopping vegetables, mincing garlic, and preparing the ingredients.
  6. Measuring Cups and Spoons: Accurate measurements are crucial for the success of the recipe. Having a set of measuring cups and spoons will help you follow the recipe precisely.
  7. Tongs: Tongs are helpful for mixing vegetables, and ensuring they’re evenly coated with the turmeric and oil mixture before roasting.
  8. Slotted Spoon: A slotted spoon is useful for gently placing the jammy eggs in boiling water and transferring them to an ice bath.
  9. Spatula: A spatula is necessary for gently stirring the quinoa and preventing it from sticking to the bottom of the pot.
  10. Ice Bath: An ice bath (bowl of ice water) is used to rapidly cool the boiled eggs and stop the cooking process, ensuring they remain jammy inside.
  11. Citrus Juicer: If you have one, a citrus juicer or reamer can make it easier to extract juice from the lemon for the garlicky tahini drizzle.
  12. Oven Mitts or Potholders: Since the recipe involves roasting vegetables in the oven, you’ll need oven mitts or potholders to handle the hot baking sheet safely.

Understanding the Ingredients

1. Turmeric: The superstar of this recipe is undoubtedly turmeric, a spice renowned for its potent anti-inflammatory and antioxidant properties. Curcumin, the active compound in turmeric, has been linked to a range of health benefits- including reducing inflammation.

2. Colorful Vegetables: The bowl is a canvas of vibrant colors, thanks to an array of vegetables. Broccoli, sweet potatoes and cauliflower are rich in anti-inflammatory compounds that help reduce inflammation.

3. Quinoa: As the base of the bowl, quinoa delivers a protein-packed punch along with essential amino acids. This ancient grain is a nutritional powerhouse, contributing to sustained energy levels and promoting satiety.

4. Jammy Eggs: Adding jammy eggs offers a protein boost and adds a creamy texture to the dish. Eggs are a complete source of protein and are also rich in vitamins like B12 and D.

5. Garlicky Tahini Drizzle: Tahini, a paste made from sesame seeds, adds a velvety richness to the bowl. Infused with garlic, it enhances the flavour profile and additional nutrients.

Anti-Inflammatory Turmeric Roasted Veggie & Quinoa Bowl

A jammed packed bowl that not only tastes good, but will also make you feel good!
Roasted Veggie Bowl
Yields: 2


Roasted Veggies

  • 2 small sweet potatoes, cut into pieces
  • 1 head cauliflower, cut into florets
  • 1 yellow zucchini, chopped
  • 1 head broccoli, cut into pieces
  • 3 tbsp olive oil
  • 2 tbsp turmeric, divided
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1/2 lemon juiced
  • salt & pepper


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 lemon, juiced
  • salt & pepper
  • 4 eggs

Tahini Sauce

  • 1/3 cup tahini
  • 2 tbsp water
  • 1 garlic clove, grated
  • 1/2 lemon, juiced
  • salt & pepper


  • 1 handful mint, torn
  • 1/4 cup pine nuts, toasted
  • salt & pepper


Roasted Veggies

  • Preheat oven to 420F degrees. Line two baking sheets with parchment paper and set aside. Wash and prep all veggies. Add sweet potatoes to a large mixing bowl, and the rest of the veggies into a separate bowl. To the sweet potatoes, add 1 tbsp olive oil, salt + pepper, 1 tbsp of garlic powder, turmeric and onion powder. Mix together until evenly tossed. Add to the oven to r for 40 minutes.
  • In a separate bowl, combine zucchini, broccoli and cauliflower. Add 2 tbsp olive oil and the rest of the seasonings. Add 1/2 lemon, juiced and mix together until veggies are evenly tossed together. Add to lined baking sheet, and add to oven after sweet potatoes have been cooking for 20 minutes. Cook for 20-25 minutes.

Jammy Eggs

  • Bring a medium-sized pot of water to boil. Once boiled, carefully add in eggs. Let them cook for 6 minutes and then add directly to a ice bath for 5 minutes. Peel shell and slice in half. Set aside.


  • Cook quinoa according to box instructions. Once quinoa is cooked, add seasonings, lemon juice and olive oil. Mix together and set aside.

Tahini Sauce

  • combine all tahini sauce ingredients together in a small bowl. Add water as needed to thin out sauce and season as necessary. Mix together until combined. Set asside.

Assembling Bowl

  • Add quinoa to bowl, followed by veggies and jammy eggs. Top with mint, toasted pine nuts, black pepper and lemon juice. Serve and enjoy!

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