Everything tastes better in a bowl. Especially a Rainbow Bowl.
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 combo. 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:
- 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 component of this rainbow bowl recipe, below.
Maria Marlowe is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a 28-day healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. Her most popular program is EatSLIM, a 10-week online group glass that guides participants to develop healthy eating habits that stick – and lose weight, boost their metabolism, improve their digestion, and quit sugar.
She writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on instagram @mariamarlowe.