Eating an abundance of power-packed fruits and vegetables with a wide variety of colors is a sure way to increase your energy level and nutrient intake. And since color can be an indicator of the different antioxidants a vegetable contains, it's important to regularly eat a rainbow of produce. Depending on which you choose, this recipe can be ready relatively quickly. (For example, broccoli cooks in about 10 minutes at 450°F, while Brussels sprouts or cauliflower will take 25 to 30 minutes). Since it's nice to get in a good mix, try roasting large batches of the longer-cooking ones on the weekend, and then just reheat (in the oven or on the stove top) throughout the week.
You can also use any spices you like to roast the veggies—it's impossible to go wrong with a little olive oil, pink salt, and garlic powder. Or you can get more adventurous with cumin, turmeric, paprika, cayenne, chipotle powder, oregano, rosemary, and thyme. Just experiment with different flavors until you find one (or a few) that you love.
Rainbow Bowl Recipe
Total Time: 50 min
Makes 3 bowls
For the bowl:
- 2 cups cooked quinoa
For the Brussels sprouts:
- 12 ounces Brussels sprouts, quartered
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pink salt
- 1 tablespoon olive oil
For the broccoli:
- 2 cups broccoli florets, chopped in bite-size pieces
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pink salt
- 1/4 teaspoon red pepper flakes
- 2 teaspoons olive oil
For the steamed carrot coins:
- 2 cups carrots, sliced like coins
For the purple cabbage:
- 1 to 2 tablespoons water
- 1 teaspoon fennel seed (optional)
- 1 to 2 cloves garlic, minced
- 2 cups purple cabbage, sliced thin (core removed)
- 1/4 teaspoon salt
For the topping:
1/2 avocado, sliced thin
For the dressing:
- 4 tablespoons tahini
- 4 tablespoons water (or more to thin it out)
- 1/4 teaspoon pink salt (or more to taste)
- 2 teaspoons fresh-squeezed lemon juice
- 2 pinches black pepper
- 2 pinches dried oregano (optional)
Preheat oven to 450°F, and bring a steamer pot of water to a low boil.
In a bowl, toss Brussels sprouts with about 1/4 teaspoon garlic powder, 1/4 teaspoon pink salt, and 2 teaspoons olive oil. Lay out flat on a baking sheet and place in oven for 15 minutes.
In same bowl used for Brussels sprouts, toss broccoli florets with about 1/4 teaspoon garlic powder, 1/4 teaspoon pink salt, and 2 teaspoons olive oil. After the Brussels sprouts have roasted for 15 minutes, take the sheet out of oven, add the broccoli by laying it out flat next to the sprouts on the baking sheet, and return to oven for 10 minutes (so Brussels sprouts will cook for 25 minutes total).
Meanwhile, in the steamer pot, steam carrots for about 10 minutes, until carrots are tender. Set aside.
While carrots are cooking, sauté the cabbage. In a large pan, heat pan over medium low. Add fennel seeds and minced garlic, allowing to cook for 1 to 2 minutes, until fragrant. Add the purple cabbage, water, then salt, and allow to cook down, for about 7 to 10 minutes, until bright purple and tender. (This is called water sautéing. You could instead sauté traditionally with oil if you choose.)
In a small bowl, with a fork, whisk together tahini, water, and salt until fully combined. Next add in lemon juice and a pinch of fresh ground black pepper and oregano if using. Whisk well until fully combined.
To serve, divide the quinoa and veggie ingredients equally among three bowls. Top with sliced avocado and dressing.
Remember, you can use any roasted or sautéed veggies you like! Make large batches and store in separate containers. To reheat, lay out each veggie in a row on a baking sheet and place in a warm oven (about 300°F) for 10 minutes or so, until warmed through.