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Anti-inflammatory bowl with grilled chicken, broccoli, avocado, quinoa and leafy greens on a marble surface
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Green Detox Bowl

Prep Time25 minutes
Yield: 2 Serving

Materials

  • 200 gr grilled chicken or tofu
  • 1 cup kale or spinach
  • 1 cup steamed broccoli
  • ½ avocado
  • ½ cup cooked quinoa (optional)

Dressing:

  • 1 tablespoon olive oil + lemon + garlic powder + sea salt

Instructions

  • Steam the broccoli for 5–6 minutes until bright green.
  • Grill the chicken or tofu until golden (5–7 minutes per side).
  • In a bowl, layer greens, quinoa, broccoli, and avocado slices.
  • Add the protein on top.
  • Mix olive oil, lemon juice, and garlic powder for a simple dressing.
  • Drizzle over the bowl and enjoy fresh or cold

Notes

  • Use anti-inflammatory spices: turmeric, ginger, garlic, black pepper, cinnamon, cumin, and rosemary.
    → Tip: combine turmeric with black pepper to boost absorption.
  • Replace salt with sea salt or Himalayan salt and balance flavor with lemon or vinegar instead of sauces high in sodium.
  • Fresh herbs (parsley, cilantro, basil) make dishes taste clean and support liver detox.