Dinner: Warm Turmeric Chickpea & Veggie Bowl

Base: ½–1 cup cooked brown rice, millet, or cauliflower rice, handful of lightly sautéed or steamed greens. Protein: ½–1 cup cooked chickpeas. Veggies: ½ cup roasted or sautéed cauliflower or broccoli, ½ cup roasted sweet potato cubes. Seasoning & sauce: toss with 1–2 tsp olive or avocado oil, ½–1 tsp turmeric, black pepper, garlic, sea salt. Top with cilantro or parsley and a squeeze of lemon or lime. Chickpeas = plant protein and fiber. Turmeric + black pepper = powerful anti-inflammatory combo.