Rainbow Health Bowl
A vibrant, nutrient-packed bowl featuring a spectrum of fresh vegetables, protein-rich quinoa, and a zesty lemon-tahini dressing.
Ingredients
- •1 cup uncooked quinoa (rinsed)
- •2 cups water
- •1 can (15 oz) chickpeas, drained and rinsed
- •1 large red bell pepper, diced
- •1 cup shredded purple cabbage
- •1 cup grated carrots
- •1 large avocado, sliced
- •1/2 cup shelled edamame, steamed
- •1/4 cup fresh cilantro, chopped
- •1/4 cup tahini
- •2 tablespoons fresh lemon juice
- •1 tablespoon maple syrup
- •1 tablespoon warm water (to thin)
- •1/2 teaspoon sea salt
Instructions
- 1
Combine the 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. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
- 2
While the quinoa cooks, prepare the vegetables by washing, chopping, and shredding them as indicated.
- 3
In a small bowl, whisk together the tahini, lemon juice, maple syrup, and sea salt. Add warm water one teaspoon at a time until the dressing reaches a smooth, pourable consistency.
- 4
Divide the cooked quinoa into four serving bowls.
- 5
Arrange the chickpeas, bell pepper, cabbage, carrots, avocado, and edamame in separate sections over the quinoa to create a rainbow effect.
- 6
Drizzle the prepared tahini dressing over each bowl and garnish with fresh cilantro before serving.
💡 Chef tips
- You can meal prep the quinoa and chop the vegetables up to 3 days in advance; store them in airtight containers and assemble just before eating.
- Feel free to swap the chickpeas for grilled chicken or tofu if you prefer a different protein source.
- If you want extra crunch, sprinkle toasted sunflower seeds or slivered almonds on top right before serving.
✅ How it should turn out
The finished bowl is a stunning display of vibrant colors with a satisfying contrast between the fluffy quinoa, crunchy fresh vegetables, and the creamy, nutty finish of the tahini dressing.