Veggie Bowl

Incorporating a rainbow of vegetables into your meals is not just about aesthetics; it’s a crucial component of a balanced diet. Each color in fruits and vegetables often signifies different vitamins, minerals, and antioxidants, which are essential for maintaining good health. For instance, greens are typically rich in iron and calcium, while reds and oranges are loaded with vitamins A and C. By eating a variety of colors, you ensure that you’re getting a wide range of nutrients, which can help boost your immune system, improve digestion, and reduce the risk of chronic diseases.

Discover the delightful Rainbow Garden Veggie Bowl, where health meets vibrant flavors! This colorful dish is packed with nutritious ingredients like quinoa, fresh vegetables, and wholesome plant-based proteins. Not only does it look stunning, but it also provides essential vitamins and minerals to boost your health. Perfect for meal prep, this versatile bowl allows for endless customization to fit your dietary preferences. Enjoy a delicious, satisfying meal that celebrates the beauty of plant-based eating!

Print Recipe Pin Recipe

Ingredients

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 bell pepper (red, yellow, or orange), diced

1 cup cucumber, diced

1 cup shredded carrots

1 ripe avocado, sliced

1 cup chickpeas (canned, drained and rinsed)

¼ cup red onion, finely chopped

¼ cup fresh parsley, chopped

Juice of 1 lemon

2 tablespoons olive oil

Salt and pepper to taste

Optional toppings: Feta cheese, sunflower seeds, or sesame seeds

Instructions

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and broth is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Prepare the Veggies: While the quinoa is cooking, prepare the fresh vegetables. In a large mixing bowl, combine the cherry tomatoes, diced bell pepper, cucumber, shredded carrots, avocado, chickpeas, red onion, and parsley.

Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined. Adjust seasoning to taste.

Assemble the Bowl: Once the quinoa is ready, divide it into serving bowls. Top each bowl with the prepared veggie mix and drizzle the dressing over the top.

Add Optional Toppings: If desired, sprinkle feta cheese or seeds on top for added flavor and crunch.

Serve: Enjoy your fresh and vibrant Rainbow Garden Veggie Bowl immediately or store in the refrigerator for a meal prep option.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4