Rainbow Veggie Bowl - Recipe

Still keeping up with the healthy eating but can’t seem to find any tasty recipes? Then look no further than the Rainbow Veggie Bowl.

With everyone being back to their normal routines, the healthy phase now may have fizzled out. But if you’re still all about clean eating then try this out for lunch or dinner! Packed full of healthy goodness and topped with a drizzle of homemade dressing, this is the perfect meal for those of us who just aren’t satisfied by a basic salad.


What You'll Need:
- 2 red peppers
- 6-8 Brussels Sprouts
- 1 head of kale
- ½ red onion
- 1 avocado
- 1 small butternut squash
- 1 tsp. salt
- 1 tsp. sea salt
- ½ tsp. chili powder
- 1 tbs. olive oil
- 1 cup uncooked red quinoa
- 1 cup cannellini beans
- 1 cup edamame
- ½ cup tahini
- ¼ cup coconut cream (I used canned organic)
- ½ cup almond milk
- 2 tbs. fresh cilantro
- 2 lemons (juiced)



1. Preheat the oven to 375

2. Peel and dice the butternut squash then add to a small bowl along with the olive oil, salt, and chili powder. Toss to coat.

3. Spread on a parchment-lined baking sheet along with the red pepper (quartered and de-seeded).

4. Bake for 25-30 minutes or until the squash is tender.

5. In a medium-sized pot add the water, 1 tsp. of salt and quinoa and bring to a boil. Once boiling, reduce to a simmer, cover and cook for about 20 minutes or until the liquid is absorbed.

6. In a food processor (with the shredding attachment) add the Brussels Sprouts. Remove and set aside.

7. Roughly chop the kale into bite sized pieces and set aside.

8. Rinse and drain the edamame and cannellini beans and set aside.

9. In a food processor or blender, add all of the ingredients for the dressing and blend until smooth.

10. Once the squash and quinoa are cooked, serve immediately!

Find this and more great recipes at The Blonde Chef