Rainbow Health Bowl
A vibrant and nourishing bowl packed with roasted vegetables, grains, and a zesty dressing.
Ingredients
- •1 cup dry quinoa, rinsed (170g)
- •2 cups water (480ml)
- •1 medium sweet potato, cubed (200g)
- •1 cup broccoli florets (100g)
- •1 medium red bell pepper, sliced (120g)
- •1 can chickpeas, rinsed and drained (400g)
- •2 tablespoons extra virgin olive oil (30ml)
- •1 teaspoon ground cumin (2g)
- •1 teaspoon garlic powder (3g)
- •1/2 teaspoon salt (3g)
- •2 cups baby spinach (60g)
- •1 large avocado, sliced (150g)
- •3 tablespoons tahini (45ml)
- •2 tablespoons fresh lemon juice (30ml)
- •1 tablespoon warm water (15ml)
- •1 clove garlic, minced (3g)
Instructions
- 1
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Combine the rinsed quinoa and water in a medium saucepan, bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until water is absorbed; fluff with a fork.
- 3
Place the sweet potato cubes, broccoli florets, sliced red bell pepper, and chickpeas on the prepared baking sheet.
- 4
Drizzle the vegetables and chickpeas with 1 tablespoon of olive oil, and sprinkle with cumin, garlic powder, and salt, tossing to coat evenly.
- 5
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
- 6
In a small bowl, whisk together the tahini, lemon juice, remaining 1 tablespoon of olive oil, warm water, and minced garlic until smooth and creamy to make the dressing.
- 7
Assemble the bowls by dividing the cooked quinoa and baby spinach evenly among four bowls as a base.
- 8
Top with the roasted sweet potato, broccoli, bell peppers, chickpeas, and fresh avocado slices.
- 9
Drizzle the tahini dressing generously over each bowl before serving.
💡 Chef tips
- You can swap the quinoa for brown rice or farro depending on what grains you have on hand.
- Prep the roasted vegetables and cooked grains up to three days in advance for quick weekday meal assembly.
- Store the dressing in a separate airtight container in the refrigerator for up to five days.
✅ How it should turn out
The finished dish is a colorful, satisfying mosaic of textures with tender roasted vegetables, fluffy grains, and a creamy, nutty dressing that brings all the vibrant flavors together.