Eat the rainbow with this delicious Veggie Bowl! This easy plant-based meal prep recipe has quinoa, veggies, and a tasty garlic dressing.
Whether you’re looking for a light lunch, a meal prep-friendly option, or just an easy way to enjoy more veggies, this bowl has you covered. Plus, it’s completely customizable, You can swap in your favourite grains, mix up the veggies, or add a protein for an extra boost!
Why you'll love this recipe
- Packed with nutrients: Enjoy the colourful mix of veggies, quinoa, and a flavourful garlic dressing.
- Perfect for meal prep: It stays fresh for days, making lunch or dinner a breeze.
- Light yet satisfying: This is a plant-based meal that keeps you full and energized.
- Quick & easy: Simple ingredients and minimal prep for a fuss-free meal!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Quinoa – use any healthy grain of your choice like brown rice, cauliflower rice or farro.
- Water – you could also cook the quinoa in vegetable broth to make it more flavourful.
- Red pepper – use yellow or orange pepper instead.
- Carrots – leeks or parsnips would also be delicious.
- Kale – substitute for another dark leafy green like spinach or Swiss chard.
- Corn – substitute for any other veggie of your choice if you don't like corn.
- Avocado – guacamole would be good as well or you can leave the avocado out altogether.
- Red cabbage – swap out for lettuce or coleslaw.
- Watermelon radish – candy beets or regular radishes would also be good here.
- Chickpeas – swap out for another legume like black beans or lentils.
Garlic dressing
- Sunflower oil – avocado oil or olive oil can be used instead.
- Soy milk – you can try using almond or cashew milk if you don't have any soy milk on hand.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Lemon juice – use freshly squeezed or bottled lemon juice. Lime juice would also work.
- Apple cider vinegar – use white wine vinegar or add in some more lemon juice instead.
- Dry mustard – you can try using a bit of stone-ground mustard or leave this out altogether.
How to make the rainbow veggie bowl
Step 1: Cook the quinoa.
Make the quinoa in on the stovetop or rice cooker.
Step 2: Roast the veggies.
Roast carrots and pepper, and add the kale during the last 5 minutes of cooking time.
Step 3: Make the dressing.
Blend until thickened. Pour into a bowl then mix in the water.
Step 4: Assemble your bowls and serve!
Add veggies, quinoa and toppings to a bowl and drizzle with the garlic dressing.
Recipe tips and variations
Just like the original Chipotle veggie bowl, you can customize your bowl to your liking – without the high price tag! There are tons of ways you can customize your bowl. Experiment with different options until you find something you love.
- Protein: Tofu, edamame, lentils, black beans, sofritas, garbanzo beans
- Veggies: Spinach, Swiss chard, squash, sweet potato, parsnips, leeks, zucchini
- Sauces: Tahini, pesto, ranch, Green Goddess dressing
- Grains: Brown rice, farro, cilantro lime rice, bulgur
- Toppings: Guacamole, tempeh bacon, cilantro, parsley, green onions, wonton strips, almonds, pumpkin seeds, walnuts
Frequently asked questions
What is a veggie bowl?
A veggie bowl, often referred to as a Buddha bowl, is a dish that combines a variety of plant-based ingredients such as whole grains, legumes, fresh and cooked vegetables, and dressings.
Can I use another sauce or dressing?
Yes! These bowls are super customizable, so you can use any sauce or dressing of your choice. I used a delicious garlic dressing, but you could also try drizzling on some tahini, pesto, ranch, or green goddess dressing.
Are veggie bowls suitable for a gluten-free diet?
Yes, veggie bowls can easily be made gluten-free by choosing appropriate grains and dressings. Opt for gluten-free grains and ensure that any sauces or dressings used are free from gluten-containing ingredients. Always check labels or prepare dressings at home to have full control over the ingredients.
Make ahead
- Grains: Cook quinoa, rice, or farro, then store in the fridge for up to 4 days.
- Proteins: Roast or sauté chickpeas or tofu and refrigerate for up to 4 days.
- Veggies: Roast veggies like sweet potatoes and bell peppers. Wash and chop greens separately and use within 2-3 days.
- Dressings: Store homemade dressings in a sealed jar in the fridge for up to a week.
- Assembly: Mix and match your prepped ingredients, drizzle with dressing, and enjoy!
How to store and reheat
Store: Assemble the bowls without dressing or avocado, and refrigerate in airtight containers for up to 5 days.
Reheat: Warm the bowl in the microwave for 1-2 minutes until heated through, then add dressing and avocado.
Freeze & Reheat: It's best not to freeze this dish. Eat all the veggies fresh!
Prepping veggie bowls in advance makes healthy eating effortless! Here’s how to keep everything fresh:
More easy meal prep bowl recipes
Meal prep tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- A rice cooker is invaluable for saving time, and it cooks other grains, too!
- An Immersion blender is a cheaper way to blend things up
- Mason jars are great for storing homemade salad dressings.
Ultimate Rainbow Veggie Bowl
Ingredients
- 1 tbsp olive oil
- 1 cup quinoa
- 2 cups water
- 1 red pepper chopped
- 2 carrots peeled and sliced into 1/2 inch thick coins
- 2 cups kale chopped
- 1 cup corn
- 1 avocado sliced
- 1 cup red cabbage sliced
- 1 watermelon radish or candy beet or 2-3 regular radishes, thinly sliced
- 1 can chickpeas
Fave ever garlic dressing
- 1/2 cup sunflower or avocado oil
- 1/4 cup soy milk
- 1 clove garlic minced
- 1 tsp lemon juice
- 1/2 tsp apple cider vinegar
- 1/2 tsp dry mustard
- 1 pinch salt
- 1 tbsp water
Instructions
- Preheat oven to 425 F. Add quinoa and water to a rice cooker or pot on the stove and cook until the liquid has absorbed.
- Line a baking sheet with parchment paper and add carrots and red pepper, drizzling with a bit of olive oil and seasoning with salt and pepper. Roast for 15 minutes, then add kale and an extra drizzle of olive oil and salt and pepper, cooking for 5 more minutes.
- Meanwhile, prepare other veggies and make dressing by adding all ingredients under the dressing heading except water to a small blender or Magic bullet. Mix until thickened, then pour into a medium-sized bowl with a lid (there may be extra leftover you want to save!). Mix in water, then set aside. Important: you must mix in water AFTER or it won't emulsify into a dressing.
- Divide quinoa among 4 bowls, then divide roasted red pepper, carrots, corn, avocado, red cabbage, radish and chickpeas. Drizzle with a bit of dressing to taste, then serve and enjoy!
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