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All recipes are GF, DF & refined sugar free, but mostly delicious!


As an Olympian I know food has the power fuel your adventures.

Being cert. in holistic nutrition I know how to design food to nourish you. 

As a trained chef I know how to make recipes taste good + satisfy you. 

Having a chronic illness, I know food is the foundation of your health journey. 

Crave worthy recipes that just happen to be damn good for you. 

Hi! Im arianne 

This bowl will make you glow from the inside out!

Did you know that fall veggies that are orange + yellow are full of vitamin C + A which support your immune system, just when fall cold season hits! Hats off to Mother Nature.

Important note: this sauce is delicious on actually anything! make it.

Watch the video on Instagram or Tik Tok

Glow Bowl

Recipe by Arianne JonesCourse: Uncategorized


Prep time


Cooking time




  • 1 cup of Quinoa 

  • 1/2 tsp Turmeric 

  • 1/2 tsp Salt

  • 1/4 tsp pepper 

  • 1/2 tsp Cumin 

  • 1/2 tsp garlic powder 

  • 2 medium golden beets, tops + tails removed

  • 1 yam, peeled and cubed (or a delicata squash, cut lengthwise and then sliced into half moons)

  • 1 yellow bell pepper

  • 1 cans of chickpeas or white beans

  • Olive oil

  • Salt

  • Pepper

  • Roasted Pumpkin Seeds

  • Roasted Red Pepper Chipotle Sauce
  • 2 tablespoons olive oil

  • 2 tablespoons of lemon juice (half a lemon)

  • 1/4 tsp paprika

  • 1 teaspoon salt, to taste

  • ¼ cup tahini

  • 2 garlic cloves

  • 1/2 a pepper worth of roasted red peppers (from jar)

  • 1 chipotle pepper in Adobo sauce

  • 2 – 4 Tablespoons of water, more it needed to thin


  • Turn the oven on to 400 degrees.
    In a bowl, toss the yams/ squash, pepper and and chickpeas in olive oil and salt and pepper.
  • Toss all the yams/squash, beets and chickpeas on a parchment lined sheet tray and cook for 30 minutes or until everything is tender.
  • Beets. Cut off the tops and wrap each beet in tinfoil. Add them to the tray in the oven and cook for 30-45 minutes until they are tender and you can pierce them with a fork. Then remove them from the tinfoil and rub off the skins with a paper towel or rag. Chop and add to the bowl. This sounds complicated but it’s so simple. Here is a great video.
  • Meanwhile, Cook the Quinoa according to the package Instructions, but add the spices to the pot before you bring it to a boil.
  • Make Red Pepper sauce.
  • Assemble your bowl. Add quinoa, add the roasted veggie medley, sprinkle with pumpkin seeds and drizzle with peanut sauce.


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