Print Recipe

Rainbow Bowls

Rainbow Bowls are versatile one-dish meals brimming with veggies, protein and flavour! You can make them with any veggies or grains you have on hand or batch cook on the weekend for a week's worth of lunch bowls or quick dinners. How many colors of the rainbow can you get into one bowl?
Author: Poppy Innovations


Rainbow Bowl:

  • 1 cup Quinoa
  • ½ tablespoon Olive oil
  • ½ Head Cauliflower cut into florets
  • 1 teaspoon Dried rosemary
  • 1 Carrot Shredded
  • 1 Yellow bell pepper cut into small pieces
  • Handful cherry tomatoes cut in half
  • ½ cup Shelled Edamame frozen
  • Mixed greens or baby spinach
  • ¼ teaspoon Fine sea salt
  • Black pepper to taste
  • *Ingredients are approximate

Orange Miso Dressing:

  • 3 tablespoons Light miso
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Tahini
  • ¼ cup Orange juice
  • 1 tablespoon Water
  • 1 teaspoon Maple syrup

Green Goddess Dressing:

  • ½ cup Yogurt
  • ½ cup Basil leaves
  • ¼ cup Parsley leaves
  • ¼ cup Tahini ground sesame seeds
  • 2 tablespoons Lemon juice
  • 1 clove Garlic
  • ¼ teaspoon Fine sea salt



    Prepare the Roasted Cauliflower:

    • Preheat oven to 425F and line a baking sheet with parchment paper.
    • On the baking sheet, toss the cauliflower in ½ tablespoon of olive oil, 1 teaspoon rosemary, ¼ teaspoon of fine salt and black pepper to taste.
    • Spread the cauliflower out out so the florets aren’t touching. Bake for 30 minutes until well browned and slightly charred.
    • Prepare the Quinoa. While the cauliflower is baking, prepare the quinoa. In a medium saucepan over high heat, bring 1 ½ cups water and 1 cup quinoa to a boil. Reduce heat, cover and simmer, covered, for 15 minutes - or until all the water is absorbed.
    • While the Quinoa and Roasted Cauliflower are cooking, prepare the raw vegetables. Shred the carrots, cut the bell pepper, half the cherry tomatoes and rinse the salad greens or baby spinach (chop is desired), defrost the edamame.

    Prepare the Dressing

      Orange Miso Dressing:

      • In a food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water and maple syrup and process until well combined.
      • Dressing can be kept in the fridge for 5 days.

      Green Goddess Dressing:

      • In a small food processor or high speed blender, combine the yogurt, basil, parsley, tahini, lemon juice, garlic, and salt. Process until smooth and creamy. If serving as a dip, use as is. If using as a sauce or dressing, add a small amount of water to thin it to your desired consistency. (this sauce can also be made without any appliances by finely chopping the herbs and garlic and stirring all of the ingredients together.
      • Dressing stays fresh for up to 1 week.
      • Assemble the bowls
      • Place the quinoa at the bottom of the bowl.
      • Place the veggies and protein on top.
      • Drizzle with sauce.