Rainbow Bowl Recipe

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:

• 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 component of this rainbow bowl recipe, below. 

Print Recipe

Rainbow Bowl

Roasted Veggie Bowl with creamy lemon tahini dressing.

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Course

Main Dish

Passive Time

50 minutes

Servings

MetricUS Imperial

Ingredients

Bowl

• 2 cups quinoa cooked

Brussels Sprouts

• 12 oz. brussels sprouts quartered
• 1/2 tsp. garlic powder
• 1/4 tsp. pink salt
• 1 Tbsp. olive oil

Broccoli

• 2 cups broccoli florets chopped in bite-size pieces
• 1/4 tsp. garlic powder
• 1/4 tsp. pink salt
• 1/4 tsp. crushed red pepper flakes
• 2 tsp. olive oil

Steamed Carrot Coins

• 2 cups carrots sliced like coins

Fennel Purple Cabbage

• 1-2 Tbsp. water
• 1 tsp. fennel seed optional
• 1-2 cloves garlic minced
• 2 cups red cabbage sliced thin (core removed)
• 1/4 tsp. pink salt

Topping

• 1/2 avocado sliced thin

Easy Lemon Tahini Dressing

• 4 Tbsp. sesame seed butter
• 4 Tbsp. water or more to thin it out
• 1/4 tsp. pink salt or more to taste
• 2 tsp. lemon juice
• black pepper to taste
• 2 pinches oregano optional

Course Main Dish Passive Time 50 minutes Servings MetricUS Imperial Ingredients Bowl 2 cups quinoa cooked Brussels Sprouts 12 oz. brussels sprouts quartered 1/2 tsp. garlic powder 1/4 tsp. pink salt 1 Tbsp. olive oil Broccoli 2 cups broccoli florets chopped in bite-size pieces 1/4 tsp. garlic powder 1/4 tsp. pink salt 1/4 tsp. crushed red pepper flakes 2 tsp. olive oil Steamed Carrot Coins 2 cups carrots sliced like coins Fennel Purple Cabbage 1-2 Tbsp. water 1 tsp. fennel seed optional 1-2 cloves garlic minced 2 cups red cabbage sliced thin (core removed) 1/4 tsp. pink salt Topping 1/2 avocado sliced thin Easy Lemon Tahini Dressing 4 Tbsp. sesame seed butter 4 Tbsp. water or more to thin it out 1/4 tsp. pink salt or more to taste 2 tsp. lemon juice black pepper to taste 2 pinches oregano optional

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Instructions

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.

Broccoli

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).

Dressing

1. In a small bowl, with a fork, whisk together tahini, water, and salt, until fully combined. Next add in lemon juice, and a pinch of fresh ground black pepper and oregano if using. Whisk well until fully combined.
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.

Recipe Notes

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.