Rainbow Veggie Nourish Bowl
Here’s a vibrant, nourishing veggie bowl recipe—perfect for a wholesome lunch or dinner. It’s loaded with color, flavor, and nutrients!
Total Time :
| Time: 35 mins | Vegan & Gluten-Free
Ingredients:
For the bowl:
1 cup cooked quinoa or brown rice
1 cup roasted sweet potatoes (cubed)
1 cup steamed or roasted broccoli
1/2 cup shredded red cabbage
1/2 cup cherry tomatoes (halved)
1/2 avocado (sliced)
1/4 cup shredded carrots
2 tbsp pumpkin seeds or sunflower seeds
Fresh parsley or microgreens (for garnish)
For the dressing:
2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup
1 garlic clove (minced)
2–3 tbsp warm water (to thin)
Salt & pepper to taste
Instructions:
1. Cook your base
Cook quinoa or rice according to package instructions. Let cool slightly.
2. Roast veggies
Toss cubed sweet potatoes and broccoli in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 mins until golden and tender.
3. Prepare raw toppings
While veggies cook, prep cabbage, tomatoes, carrots, and avocado.
4. Make the dressing
Whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth. Season with salt and pepper.
5. Assemble the bowl
Start with quinoa/rice, then layer roasted and raw veggies. Drizzle with tahini dressing, sprinkle seeds, and garnish with fresh herbs.
Tips:
Swap sweet potatoes for roasted beets or butternut squash.
Add a protein like chickpeas, tofu, or tempeh to make it more filling.
Use hummus or a citrus vinaigrette instead of tahini dressing for variety.
Nutritional Information
Calories: 450
Protein: 12g
Carbs: 48g
Fat: 25g
Fiber: 11g