Ultimate Rainbow Veggie Bowl
Eat the rainbow with this delicious Veggie Bowl! This easy plant-based meal prep recipe has quinoa, veggies, and a tasty garlic dressing.
Servings: 4 servings
Calories: 630kcal
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!
Notes
Add in any veggies and toppings of your choice.
Try out different sauces like tahini, pesto, ranch, or Green Goddess dressing.
For more plant-based protein, add in some tofu, edamame or sofritas.
Store the bowls without the dressing in the fridge for up to 5 days. Drizzle on the dressing, then serve cold.
Nutrition
Calories: 630kcal | Carbohydrates: 75g | Protein: 19g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Sodium: 95mg | Potassium: 1286mg | Fiber: 18g | Sugar: 11g | Vitamin A: 9860IU | Vitamin C: 100mg | Calcium: 207mg | Iron: 6mg