Rainbow Bowl Recipe

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Everything tastes better in a bowl. Especially, a Rainbow Bowl. 

Rainbow Bowl Recipe

They say we eat with our eyes, so this rainbow bowl recipe is sure to delight. 

Depending on which veggies you choose, this can be ready relatively quickly. (For example broccoli cooks in about 10 minutes on 450 F, while brussels sprouts or cauliflower will take at least 25-30 minutes). Since I like a nice mix of veggies, I roast large batches of the longer cooking ones on the weekend, and then just reheat (in the oven or stovetop) throughout the week. 

You can also use any spices you like to roast the veggies. Personally, I’m a big believer in it being impossible to go wrong with a little olive oil, pink salt, and garlic powder. Pretty much every veggie I’ve ever met tastes good with that bo. But, then, you can get more adventurous with cumin, turmeric, paprika, cayenne, chipotle powder, and the like. 

Rainbow Bowl Recipe

For this bowl I used:

  • Quinoa
  • Garlic & Red Pepper Roasted Broccoli
  • Steamed Carrots
  • Garlic-y Roasted Brussels Sprouts 
  • Fennel Seed Sauteed Purple Cabbage 
  • Fresh Sliced Avocado
  • Lemon Tahini Dressing 

Recipe for each ponent of this rainbow bowl recipe, below. 

Rainbow Bowl
Serves 3
Roasted Veggie Bowl with creamy lemon tahini dressing.
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Total Time
50 min
Total Time
50 min
  1. 2 cups cooked quinoa
Brussels Sprouts
  1. 12 oz. Brussels sprouts, quartered
  2. 1/2 tsp. garlic powder
  3. 1/4 tsp. pink salt
  4. 1 Tbsp. olive oil
  1. 2 cups broccoli florets, chopped in bite-size pieces
  2. 1/4 tsp. garlic powder
  3. 1/4 tsp. pink salt
  4. 1/4 tsp. red pepper flakes
  5. 2 tsp. olive oil
Steamed Carrot Coins
  1. 2 cups carrots, sliced like coins
Fennel Purple Cabbage
  1. 1-2 Tbsp. Water
  2. 1 tsp. fennel seed (optional)
  3. 1-2 cloves garlic, minced
  4. 2 cups purple cabbage, sliced thin (core removed)
  5. 1/4 tsp. salt
  1. 1/2 avocado, sliced thin
Easy Lemon Tahini Dressing
  1. 4 Tbsp. Tahini
  2. 4 Tbsp. Water (or more to thin it out)
  3. 1/4 tsp. pink salt (or more to taste)
  4. 2 tsp. fresh squeezed lemon juice
  5. 2 pinches black pepper
  6. 2 pinches dried oregano (optional)
  1. Preheat oven to 450F, and bring a steamer pot of water to a low boil.
Brussels Sprouts
  1. In a bowl, toss Brussels with about 1/4 tsp. garlic powder, 1/4 tsp. pink salt, and 2 tsp. olive oil. Lay out flat on a baking sheet and place in oven for 15 minutes.
  1. In same bowl used for Brussels, toss broccoli florets with about 1/4 tsp. garlic powder, 1/4 tsp. pink salt, and 2 tsp. olive oil. After the brussels sprouts have roasted for 15 minutes, take the sheet out of oven, add the broccoli by laying it out flat next to the sprouts on the baking sheet, and return to oven for 10 minutes (so Brussels will cook for 25 minutes total).
Carrot Coins
  1. Meanwhile, in the steamer pot, steam carrots for about 10 minutes, until carrots are tender. Set aside.
Purple Cabbage
  1. While Carrots are cooking, saute the cabbage. In a large pan, heat pan over medium low. Add fennel seeds and minced garlic, allowing to cook for 1-2 minutes, until fragrant. Add the purple cabbage, water, then salt, and allow to cook down, for about 7-10 minutes, until bright purple and tender. (This is called water sauteeing.. you could instead saute traditionally with oil if you choose).
  1. In a small bowl, with a fork, whisk together tahini, water, and salt, until fully bined. Next add in lemon juice, and a pinch of fresh ground black pepper and oregano if using. Whisk well until fully bined.
  2. To serve, in three bowls, divide the quinoa and veggie ingredients equally, and place in each bowl one by one. Top with sliced avocado and dressing.
  1. Use any roasted or sauteed veggies you like here! Make large batches of veggies, and store in separate containers. Then, to reheat, lay out each veggie in a row on a baking sheet and place in a warm oven (about 300F) for 10 minutes or so, until warmed through. Better than microwaving, and you'll still be able to assemble a beautiful bowl.
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