Made with a quinoa base, all the colorful veg, and a parsley-lemon green tahini sauce, this rainbow bowl is an explosion of freshness, texture, and flavor.
This is the kind of bowl you can eat for any meal of the day! It is modeled after the rainbow bowl from Bluestone Lane Cafes, which happens to no longer be on the menu. I was sad – then I realized I could make my own version at home. I upped the flavor ante by adding a green tahini sauce that is made with garlic, parsley, lemon, and plenty of salt. It’s bright, a tad nutty, and pleasantly bitter. I feel that the sauce elevates the flavors of all the veggies and of course brings everything together. The recipe below provides enough sauce for 3 bowls, and this is a good thing because the bowls can be meal-prepped (sans avocado) and maintain their integrity all week long!
Honestly use whatever produce you have, can get your hands on, or that you like. I am saying that on repeat lately because some people are really struggling to get fresh produce. I am lucky to live in a big city and blocks from a co-op so I am still able to get fresh fruits and veg. That said, you can make swaps as needed! In fact the store was out of tomatoes so I subbed pantry-stable sun-dried tomatoes, which happened to be super delicious and how I want to make this bowl in the future. I love their unique texture and intense tomato-ey flavor. They are also super savory which nicely complimented the sweet notes of the other veggies.
If you are subbing veggies, you can go for the rainbow theme by choosing different colors. OR forgo it entirely – mix it up and make it your own. I am certain the sauce would be good on any veg combo!
Rainbow Bowl with Green Tahini Sauce
Time: 20 minutes
- 1 cup of cooked quinoa
- 1/2 cup of shredded purple cabbage
- 1/2 medium bell pepper, diced (I used orange)
- 1/2 of an avocado, sliced
- 1 green onion, chopped
- 1 ounce of crumbled feta
- 2 sun-dried tomatoes, sliced (about 3 tbsp.)
- 1 egg, cooked how you like it
- green tahini sauce (recipe fellows)
- Layer the quinoa, cabbage, bell pepper, green onion, avocado, sun-dried tomatoes, and feta into a bowl.
- Top with egg and green tahini sauce and serve.
Green Tahini Sauce
Servings: makes about a third a cup of sauce, enough for 2-3 bowls
Time: 5 minutes
- 3 tbsp. tahini
- 2 tbsp. flat leaf parsley, packed
- 2 garlic cloves
- juice of 1 large lemon
- 1 tbsp. olive oil
- water to thin
- Combine all ingredients in a food processor and process until smooth. Add water as needed to thin to desired texture and taste (I added about 2 tbsp.)
Note: If your tahini is runny you might not need any water. Mine is not runny at all hence the water to thin it out. You can also sub lemon juice for the water if you want a very lemony sauce.