6 Anti-Inflammatory One-Pot Meals

Inflammation can wreak havoc on our bodies, leading to a variety of health issues. One way to combat inflammation is through our diet. Incorporating anti-inflammatory ingredients into our meals can help reduce inflammation and promote overall health. One-pot meals are a convenient and simple way to incorporate these ingredients into our daily diet.

Below are 6 anti-inflammatory one-pot meals that are not only delicious but also packed with ingredients that can help reduce inflammation in the body:

Benefits of Anti-Inflammatory One-Pot Meals:

• Reduced inflammation in the body
• Improved overall health and well-being
• Convenient and time-saving meal options
• Packed with nutrients and antioxidants

Main Ingredients in Anti-Inflammatory One-Pot Meals:

1. Turmeric: known for its anti-inflammatory properties
2. Ginger: helps reduce inflammation and improve digestion
3. Garlic: contains compounds that can help fight inflammation
4. Leafy greens: rich in antioxidants and anti-inflammatory properties
5. Whole grains: provide fiber and nutrients that can help reduce inflammation
6. Healthy fats: such as olive oil and avocado, known for their anti-inflammatory benefits

By incorporating these ingredients into your meals, you can help reduce inflammation in your body and improve your overall health. Try out these delicious and nutritious one-pot meals to start reaping the benefits today!

1. Turmeric Chicken and Quinoa with Spinach and Sweet Potatoes

This hearty, one-pot meal combines anti-inflammatory powerhouses like turmeric, quinoa, spinach, and sweet potatoes. The result is a nutritious, flavorful dish that’s easy to prepare and perfect for a healthy weeknight dinner.

Ingredients

• 1 lb (450g) chicken breast, diced
• 1 cup (240ml) quinoa, rinsed
• 2 cups (480ml) chicken broth
• 1 large sweet potato, diced
• 2 cups (60g) fresh spinach
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp (15ml) olive oil
• 2 tsp (10g) ground turmeric
• 1 tsp (5g) ground cumin
• 1 tsp (5g) ground coriander
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Method

1. Heat olive oil in a large pot over medium heat.
2. Add the diced chicken breast and cook until browned, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until onions are translucent.
4. Stir in turmeric, cumin, and coriander. Cook for 1 minute to release the spices’ aroma.
5. Add the diced sweet potato, quinoa, and chicken broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes, until the quinoa and sweet potatoes are tender.
7. Stir in fresh spinach and cook for an additional 2-3 minutes until wilted.
8. Season with salt and pepper to taste. Garnish with fresh parsley if desired.
9. Serve hot and enjoy!

2. Ginger Lentil Stew with Carrots and Kale

This hearty and nutritious Ginger Lentil Stew is packed with anti-inflammatory ingredients like ginger, turmeric, and kale. It’s an easy one-pot meal that’s perfect for a comforting dinner.

Ingredients

• 1 cup dried green or brown lentils (190g)
• 1 medium onion, finely chopped
• 2 carrots, sliced
• 3 cups vegetable broth (720ml)
• 1 cup water (240ml)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced (15g)
• 1 tsp ground turmeric (5g)
• 1 tsp ground cumin (5g)
• 1 bunch kale, chopped
• 2 tbsp olive oil (30ml)
• Salt and pepper to taste
• Juice of 1 lemon

Cooking Method

1. Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
2. Add the minced garlic and fresh ginger, and cook for another minute until fragrant.
3. Stir in the ground turmeric and cumin, and cook for 1 minute to toast the spices.
4. Add the sliced carrots, lentils, vegetable broth, and water to the pot. Bring to a boil, then reduce heat to a simmer.
5. Cover and cook for 25-30 minutes, or until the lentils and carrots are tender.
6. Stir in the chopped kale, and cook for an additional 5-7 minutes until the kale is wilted.
7. Season with salt, pepper, and lemon juice to taste.
8. Serve warm, and enjoy your healthy and anti-inflammatory meal!

3. Mediterranean Chickpea Stew

This hearty, plant-based stew is packed with anti-inflammatory ingredients like chickpeas, tomatoes, and spinach. It’s both flavorful and nutritious, perfect for a wholesome dinner.

Ingredients

• 1 tbsp olive oil (15 ml)
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can diced tomatoes (14.5 oz / 410 g)
• 1 can chickpeas, drained and rinsed (15 oz / 425 g)
• 2 cups vegetable broth (480 ml)
• 1 tsp ground cumin (5 g)
• 1 tsp smoked paprika (5 g)
• 4 cups fresh spinach (120 g)
• Salt and pepper to taste

Cooking Method

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute.
4. Add diced tomatoes, chickpeas, vegetable broth, ground cumin, and smoked paprika.
5. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
6. Stir in fresh spinach and cook until wilted, about 2 minutes.
7. Season with salt and pepper to taste before serving.

4. Turmeric Quinoa Pilaf

This vibrant quinoa pilaf is loaded with anti-inflammatory turmeric and a variety of colorful vegetables, making it a visually appealing and health-boosting meal.

Ingredients

• 1 tbsp coconut oil (15 ml)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup quinoa, rinsed (190 g)
• 2 cups vegetable broth (480 ml)
• 1 tsp ground turmeric (5 g)
• 1 carrot, diced
• 1 bell pepper, diced
• 1 cup peas (150 g)
• Salt and pepper to taste

Cooking Method

1. In a large pot, heat coconut oil over medium heat.
2. Add chopped onion and sauté until softened, about 5 minutes.
3. Stir in minced garlic and cook for another minute.
4. Add rinsed quinoa, vegetable broth, and ground turmeric. Stir well.
5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes.
6. Stir in diced carrot, bell pepper, and peas. Cook for another 5 minutes, until vegetables are tender.
7. Season with salt and pepper to taste before serving.

5. Ginger Miso Soup

This soothing soup combines the anti-inflammatory properties of ginger with the umami flavor of miso, making it a comforting and nourishing meal.

Ingredients

• 1 tbsp sesame oil (15 ml)
• 1-inch piece of ginger, minced (2.5 cm)
• 2 garlic cloves, minced
• 6 cups vegetable broth (1.4 liters)
• 3 tbsp miso paste (45 g)
• 1 block tofu, cubed (14 oz / 400 g)
• 1 cup sliced mushrooms (150 g)
• 2 cups baby spinach (60 g)
• 2 green onions, sliced

Cooking Method

1. Heat sesame oil in a large pot over medium heat.
2. Add minced ginger and garlic, sauté for 1-2 minutes until fragrant.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and whisk in miso paste until fully dissolved.
5. Add cubed tofu and sliced mushrooms, simmer for 5 minutes.
6. Stir in baby spinach and cook until wilted, about 2 minutes.
7. Garnish with sliced green onions before serving.

6. Curried Lentil and Sweet Potato Stew

This nourishing stew is a delightful blend of lentils and sweet potatoes, spiced with curry powder for a warming, anti-inflammatory meal perfect for any day.

Ingredients

• 1 tbsp olive oil (15 ml)
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder (15 g)
• 1 cup dried lentils, rinsed (200 g)
• 2 sweet potatoes, peeled and diced
• 4 cups vegetable broth (960 ml)
• 1 can coconut milk (13.5 oz / 400 ml)
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Method

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and curry powder, cook for another minute.
4. Add rinsed lentils, diced sweet potatoes, and vegetable broth. Bring to a boil.
5. Reduce heat, cover, and simmer for 25-30 minutes until lentils and sweet potatoes are tender.
6. Stir in coconut milk and cook for an additional 5 minutes.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.