Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
5
from
7
votes
Rainbow Bowl
A vibrant, healthy, colorful, and fun
rainbow bowl r
ecipe. This rainbow buddha bowl is bursting with nutrition and is naturally vegan and gluten-free.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Entrées, Main Course
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
servings
Calories:
683
kcal
Author:
Kristen Wood
Ingredients
3
cups
quinoa
cooked
2
cups
carrots
shredded or shaved
1 ½
cups
red cabbage
shredded
1 ½
cups
cucumber
sliced
1
cup
fresh spinach
1
red bell pepper
sliced or diced
6
radishes
thinly sliced
1
ripe avocado
pitted and sliced
1
cup
fresh corn
or frozen and thawed
¼
cup
raw sunflower seeds
Golden Tahini Sauce
US Customary
-
Metric
Instructions
Divide the cooked quinoa between 4 bowls.
Divide the carrots, cabbage, cucumber, spinach, bell pepper, radishes, avocado, corn and sunflower seeds, and place on top of the quinoa in each bowl.
Drizzle with
golden tahini sauce
before serving.
Enjoy!
Notes
This recipe was originally featured in my book
Vegetarian Family Cookbook
.
Nutrition
Serving:
1
serving
|
Calories:
683
kcal
|
Carbohydrates:
106
g
|
Protein:
24
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.003
g
|
Sodium:
80
mg
|
Potassium:
1586
mg
|
Fiber:
17
g
|
Sugar:
9
g
|
Vitamin A:
12899
IU
|
Vitamin C:
73
mg
|
Calcium:
127
mg
|
Iron:
8
mg