GLOW Grounding Bowl

GLOW Grounding Bowl

We’ve been talking this week about grounding.

The bottoms of the feet have long been considered maps of the rest of the body, so by grounding through the feet, we are simultaneously allowing currents of rejuvenating charges to power our vital organs and synchronize the systems of the body.

Electrons are also likened to antioxidants in their ability to reduce inflammation and stimulate red blood cell circulation.

Crazy as it may sound, most of the chronic symptoms and conditions that we experience today are a result of our disconnection from the natural world. We’ve challenged you to spend at least 5 minutes per day grounding or earthing.

In that spirit, another way to find balance and connect to your body is through the foods you eat. Food can also create a grounding effect for us.

I’ve talked before about my GLOW Bowl template. This is one of the easiest ways to eat balanced, healthy meals. I’m sharing one of my favorite GLOW Bowl recipes this week.

This bowl is packed with warm, roasted veggies and tons of herbs and spices.

What I love most about these bowls, and all the veggies, herbs, and spices, is that you’re getting a major antioxidant punch, serious detox power, and you’re helping to reduce inflammation while you’re at it!

When you nourish your body with foods like these, you’re connecting with you – re-centering and grounding yourself.

Add this bowl into the rotation this week! I know you’ll love it!



  • 2 Tbsp Olive, Melted Coconut, or Avocado oil
  • 1 medium Red Onion (sliced in wedges)
  • 2 small Sweet Potatoes (halved)
  • 1 bundle Broccoli (large stems removed // chopped)
  • 2 big handfuls Kale (larger stems removed)
  • 1/4 tsp each Salt and Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Turmeric


  • 1 15-ounce can Chickpeas (drained, rinsed + patted dry)
  • 1 tsp Cumin
  • 3/4 tsp Chili Powder
  • 3/4 tsp Garlic Powder
  • 1/4 tsp each Salt and Pepper
  • 1/2 tsp Turmeric
  • 1/2 tsp Smoked Paprika


  • 1/4 cup Tahini
  • 1 Tbsp Maple Syrup
  • 1/2 medium Lemon (juiced)
  • 2-4 Tbsp Hot Water (to thin)


  1. Pre-heat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven, flip sweet potatoes, and add broccoli. Drizzle broccoli with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of the total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down the heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
  6. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  7. Prepare the sauce by adding tahini, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.

To serve slice sweet potatoes into bite-size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

Options: Use any combination of veggies and legumes you like. For added protein, include some grilled salmon, shrimp, or chicken.

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