These 15 anti-inflammatory salad bowls are packed with nutrient-dense veggies, healthy omega-3 fats, and powerful spices like turmeric and ginger to soothe your gut and boost your energy.

1. Anti-Inflammatory Egg Roll In A Bowl Salad

Ingredients: 1 lb ground turkey or pork, 1 tbsp avocado oil, 4 cups shredded green and red cabbage, 1 grated carrot, 3 cloves garlic (minced), 1 tbsp fresh ginger (minced), 3 tbsp coconut aminosa, 1 tbsp toasted sesame oil, 2 green onions (sliced).

Step-by-Step Instructions:

1. Heat avocado oil in a large skillet over medium-high heat. Add ground turkey and brown for 6 minutes, breaking it into small crumbles.
2. Add minced garlic and ginger. Sauté for 1 minute until fragrant.
3. Toss in the shredded cabbage and grated carrot. Cook for 3–4 minutes until veggies are tender-crisp.
4. Pour in coconut aminos and sesame oil, stirring well to combine.
5. Remove from heat, transfer to a bowl, and garnish with fresh green onions before serving warm.

2. 15-Minute Anti-Inflammatory Salmon Power Bowl

Ingredients: 2 wild-caught salmon fillets, 1 tbsp olive oil, 1 tsp ground turmeric, 1/2 tsp garlic powder, 4 cups fresh baby spinach, 1/2 avocado (sliced), 1/2 cup cucumber (sliced), 1 tbsp lemon juice, salt & pepper.

Step-by-Step Instructions:

1. Rub salmon fillets with olive oil, turmeric, garlic powder, salt, and pepper.
2. Heat a non-stick pan over medium-high heat and sear salmon for 4 minutes per side until flaky.
3. Place baby spinach in a serving bowl as the base.
4. Top spinach with seared salmon, sliced avocado, and cucumber slices.
5. Drizzle fresh lemon juice over the entire bowl and serve immediately.

3. Turmeric Ginger Anti-Inflammatory Chicken Salad

Ingredients: 2 cups shredded cooked chicken breast, 3 cups chopped kale, 1/4 cup pumpkin seeds, 1/3 cup olive oil, 1 tbsp fresh lemon juice, 1 tsp fresh grated ginger, 1/2 tsp ground turmeric, 1 tsp honey, salt & pepper.

Step-by-Step Instructions:

1. In a small jar, whisk together olive oil, lemon juice, grated ginger, turmeric, honey, salt, and pepper to make the dressing.
2. Place chopped kale in a large bowl and pour half the dressing over it. Massage kale with clean hands for 2 minutes to soften the leaves.
3. Add shredded chicken and pumpkin seeds to the bowl.
4. Drizzle with the remaining turmeric-ginger dressing and toss to combine.

4. Gut-Healing Anti-Inflammatory Cabbage & Avocado Bowl

Ingredients: 3 cups thinly sliced purple cabbage, 1 ripe avocado (cubed), 1/2 cup cilantro (chopped), 2 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1/4 tsp sea salt, 2 tbsp toasted sunflower seeds.

Step-by-Step Instructions:

1. In a large bowl, whisk olive oil, apple cider vinegar, and sea salt together.
2. Add the sliced purple cabbage and chopped cilantro to the dressing, tossing well to coat.
3. Let the cabbage sit for 5 minutes so the apple cider vinegar softens the raw fiber.
4. Gently fold in the cubed avocado and top with toasted sunflower seeds right before eating.

5. Mediterranean Anti-Inflammatory Chickpea Salad

Ingredients: 1 can (15 oz) chickpeas (rinsed and drained), 1 cup cherry tomatoes (halved), 1 English cucumber (diced), 1/4 cup red onion (finely diced), 1/4 cup kalamata olives, 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp dried oregano.

Step-by-Step Instructions:

1. Combine chickpeas, cherry tomatoes, diced cucumber, red onion, and kalamata olives in a medium mixing bowl.
2. In a small cup, whisk extra virgin olive oil, fresh lemon juice, and dried oregano.
3. Pour dressing over the chickpea mixture.
4. Toss thoroughly and let sit at room temperature for 10 minutes to allow flavors to absorb before serving.

6. Anti-Inflammatory Warm Sesame Beef & Broccoli Bowl

Ingredients: 1 lb sirloin steak (fl thinly sliced), 3 cups broccoli florets, 1 tbsp coconut oil, 2 cloves garlic (minced), 1 tbsp fresh ginger (grated), 3 tbsp coconut aminos, 1 tbsp sesame seeds, 2 cups mixed salad greens.

Step-by-Step Instructions:

1. Heat coconut oil in a wok or skillet over high heat. Add beef slices and sear quickly for 3–4 minutes. Remove beef and set aside.
2. In the same pan, add garlic, ginger, and broccoli. Stir-fry for 3 minutes, adding 2 tbsp water to steam broccoli.
3. Return beef to the pan, pour in coconut aminos, and stir-fry for another minute until hot.
4. Lay mixed salad greens at the bottom of a bowl and top with the warm beef and broccoli.
5. Sprinkle with sesame seeds and serve warm.

7. Golden Berry & Spinach Anti-Inflammatory Detox Salad

Ingredients: 4 cups fresh baby spinach, 1/2 cup fresh blueberries, 1/2 cup raspberries, 1/4 cup chopped walnuts, 1/4 cup extra virgin olive oil, 1 tbsp apple cider vinegar, 1/2 tsp turmeric powder, 1 tsp maple syrup.

Step-by-Step Instructions:

1. Whisk olive oil, apple cider vinegar, turmeric, and maple syrup in a bowl until blended into a golden dressing.
2. Add fresh spinach to a large salad bowl.
3. Scatter blueberries, raspberries, and chopped walnuts over the bed of spinach.
4. Drizzle golden dressing over the top and serve fresh.

8. Zesty Anti-Inflammatory Shrimp & Cucumber Bowl

Ingredients: 1 lb peeled raw shrimp, 1 tbsp avocado oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 2 cups sliced cucumbers, 1/2 red bell pepper (sliced), 2 tbsp lime juice, 2 tbsp fresh cilantro.

Step-by-Step Instructions:

1. Toss shrimp with smoked paprika, garlic powder, salt, and avocado oil.
2. Cook shrimp in a skillet over medium heat for 2–3 minutes per side until pink and opaque.
3. Combine sliced cucumbers, red bell pepper, and cooked shrimp in a large serving bowl.
4. Drizzle fresh lime juice over top and garnish with chopped cilantro.

9. Anti-Inflammatory Roasted Sweet Potato & Kale Salad

Ingredients: 1 large sweet potato (peeled and cubed), 1 tbsp olive oil, 1/2 tsp ground cinnamon, 4 cups chopped dinosaur kale, 2 tbsp pumpkin seeds, 2 tbsp tahini, 1 tbsp warm water, 1 tbsp lemon juice.

Step-by-Step Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cinnamon, and salt. Roast for 25 minutes until soft.
2. Whisk tahini, warm water, and lemon juice in a cup until smooth.
3. Place chopped kale in a bowl and add warm roasted sweet potatoes on top to naturally wilt the greens.
4. Drizzle tahini dressing over top and finish with pumpkin seeds.

10. Creamy Avocado Tahini Anti-Inflammatory Bowl

Ingredients: 4 cups mixed greens, 1 avocado, 2 tbsp tahini, 1 tbsp lemon juice, 1 clove garlic (minced), 2 tbsp water, 1/2 cup radishes (sliced), 1/4 cup hemp seeds.

Step-by-Step Instructions:

1. Blend half the avocado, tahini, lemon juice, minced garlic, and water in a blender until smooth and creamy.
2. Place mixed greens into serving bowls.
3. Slice the remaining half of the avocado and arrange over greens alongside sliced radishes.
4. Drizzle creamy avocado-tahini dressing over the bowl and sprinkle with hemp seeds.

11. Anti-Inflammatory Cauliflower Rice Deconstructed Roll Bowl

Ingredients: 2 cups cauliflower rice, 1 tbsp sesame oil, 1 cup shredded purple cabbage, 1/2 cup cucumber (diced), 1/2 avocado (sliced), 1 sheet nori seaweed (shredded), 2 tbsp coconut aminos.

Step-by-Step Instructions:

1. Heat sesame oil in a pan and sauté cauliflower rice for 5 minutes until tender. Let cool slightly.
2. Place cooked cauliflower rice at the bottom of a bowl.
3. Arrange purple cabbage, cucumber, and avocado in sections over the rice.
4. Top with shredded nori seaweed and drizzle coconut aminos over everything.

12. Quick Garlic Ginger Ground Turkey Anti-Inflammatory Salad

Ingredients: 1 lb ground turkey, 1 tbsp avocado oil, 4 cloves garlic (minced), 1 tbsp fresh ginger (minced), 4 cups shredded romaine lettuce, 1/2 cup grated carrots, 2 tbsp coconut aminos.

Step-by-Step Instructions:

1. Heat avocado oil in a pan and cook ground turkey with garlic and ginger for 6–8 minutes until fully browned.
2. Stir in coconut aminos during the last minute of cooking.
3. Fill bowls with shredded romaine lettuce and grated carrots.
4. Spoon hot garlic-ginger turkey over cold greens for a delicious temperature contrast.

13. Anti-Inflammatory Roasted Beet & Walnut Power Bowl

Ingredients: 2 medium beets (peeled and roasted), 3 cups arugula, 1/4 cup walnuts (toasted), 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, 1/4 tsp sea salt.

Step-by-Step Instructions:

1. Slice pre-roasted beets into bite-sized wedges.
2. Arrange a bed of fresh arugula in a salad bowl.
3. Top arugula with sliced beets and toasted walnuts.
4. Whisk olive oil, balsamic vinegar, and sea salt; drizzle over bowl before serving.

14. Crunchy Asian Shredded Chicken Anti-Inflammatory Salad

Ingredients: 2 cups cooked shredded chicken, 2 cups Napa cabbage (shredded), 1 cup red cabbage (shredded), 1/4 cup sliced almonds, 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 1 tsp fresh grated ginger.

Step-by-Step Instructions:

1. Whisk toasted sesame oil, rice vinegar, and fresh ginger together in a bowl.
2. In a large bowl, mix Napa cabbage, red cabbage, and shredded chicken.
3. Pour ginger-sesame dressing over salad and toss thoroughly.
4. Garnish with sliced almonds for extra crunch.

15. Anti-Inflammatory Zucchini Noodle & Sesame Salad

Ingredients: 2 large zucchini (spiralized into zoodles), 1 tbsp toasted sesame oil, 2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp sesame seeds, 1/2 red bell pepper (thinly sliced).

Step-by-Step Instructions:

1. Spiralize zucchini into long noodles and pat dry with paper towels to remove excess moisture.
2. Whisk toasted sesame oil, coconut aminos, and rice vinegar together in a bowl.
3. Toss zoodles and sliced red bell pepper with the dressing.
4. Sprinkle sesame seeds on top and serve cold or at room temperature.