Rainbow Health Bowl
A vibrant, nutrient-packed bowl featuring a spectrum of fresh vegetables, hearty grains, and a zesty lemon-tahini dressing.
Ingredients
- •1 cup quinoa, rinsed (170g)
- •2 cups water or vegetable broth (480ml)
- •1 can chickpeas, drained and rinsed (400g)
- •2 cups shredded purple cabbage (200g)
- •2 medium carrots, julienned or grated (150g)
- •1 large cucumber, diced (150g)
- •1 ripe avocado, sliced (150g)
- •1/4 cup fresh parsley, chopped (10g)
- •1/4 cup tahini (60g)
- •2 tablespoons fresh lemon juice (30ml)
- •1 tablespoon maple syrup (15ml)
- •1 clove garlic, minced
- •2 tablespoons warm water (to thin dressing)
- •Salt and black pepper to taste
Instructions
- 1
Combine the quinoa and water or broth in a medium saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes until the water is absorbed.
- 2
Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork and set aside to cool slightly.
- 3
Whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl, adding warm water one tablespoon at a time until the dressing reaches a pourable consistency.
- 4
Divide the cooked quinoa into four serving bowls.
- 5
Arrange the chickpeas, purple cabbage, carrots, cucumber, and avocado in separate sections over the quinoa to create a rainbow effect.
- 6
Drizzle the prepared tahini dressing generously over each bowl and garnish with fresh parsley and a crack of black pepper.
💡 Chef tips
- You can swap quinoa for brown rice or farro if preferred, or use a mix of grains.
- Prep the vegetables and dressing up to two days in advance, but slice the avocado just before serving to prevent browning.
- For extra protein, you can add baked tofu cubes or hard-boiled eggs if serving as a dairy meal.
✅ How it should turn out
The finished bowl is a stunning display of vibrant colors with a satisfying contrast between the warm, fluffy quinoa, crisp fresh vegetables, and the creamy, nutty finish of the tahini dressing.