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Rainbow Veggie Bowl

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1

Ingredients

Roast Potato

  • 1 large Sweet potato
  • 1 tsp olive oil
  • 1 pinch Salt
  • 1 tsp cumin

Turmeric Quinoa

  • 1 cup quinoa
  • 1 tsp turmeric
  • 2 cups water

Salad

  • 1 cup shredded purple cabbage
  • ½ cup diced cherry tomatoes
  • ¼ avocado
  • ½ cup diced cucumber
  • ½ cup diced red onion
  • 1 cup alfalfa sprouts
  • 1 cup spinach leaves / kale
  • 1 cup sauerkraut

Crunchy Pumpkin Seeds

  • 3/4 cup Pumpkin Seeds (see condiments section)
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • dash olive oil

Instructions 

Roast Potato

  • Preheat your oven to 180℃
  • Cut (and peel if you prefer) your potato into cubes. Place on a baking sheet. Drizzle with olive oil, cumin and salt. Toss to cover and then place in oven to bake for 30 minutes. Check halfway to toss/turn.

Quinoa

  • Place one cup of quinoa into small pot
  • Add in 2 cups of water and teaspoon of tumeric
  • Bring to the oil and then let simmer for 10-12 minutes.
  • Cover and let sit with element off for a further 10 minutes to let absorb. This will also make your quinoa nice and fluffy.

Crunchy Pumpkin Seeds

  • Low heat a pan and add in a small dash of olive oil.
  • Add in 3/4 cup of pumpkin seeds and a dash of salt, turmeric and cumin
  • Toast off seeds for 3-4 minutes and add to you bowl.

Salad

  • Now we construct the raw ingredients. Shred cabbage, dice, cucumber (I like to spoon out the inside of the cucumber so it doesn’t get so watery), chop cherry tomatoes, add sprouts, massage and season kale (olive oil rub with salt is fine), slice avocado, chop red onion, add in sauerkraut and place into bowl in separate sections as you wish.
  • Once your sweet potato is done, add to your bowl. Add Quinoa to your bowl once done.
  • You can either serve as is or whip up one of your favorite dressings to top it off! Enjoy the taste of the rainbow!
Course: Bowls/ Salads, Dinner, Lunch
Keyword: Bowls/ Salads, veggies