count nutrients, not calories.
As cliche as it might sound, “eat the rainbow” is an incredible health tip. Eating a diverse range of colorful plant-based foods has a whole lot of health benefits including keeping a healthy gut. This Eat the Rainbow Vegan Bowl is loaded with natural color from my favorite plant-based ingredients. The best and most colorful part is the raspberry vinaigrette dressing which you will be addicted to!
How to Eat the Rainbow:
Colorful & Flavorful Rainbow Ingredients
What’s great about this “eat the rainbow” bowl is you can customize it however you’d like. Keep it fresh, plant-based, and natural. Eating the rainbow doesn’t include artificial color! Here’s what I used in this particular version:
- Romaine.
- Sweet Potatoes.
- Black Beans.
- Corn.
- Cucumber.
- Cherry Tomatoes.
- Cous Cous.
- Avocado.
- Red Onion.
- Parsley.
- Vegan Feta.
- Raspberry Vinaigrette.
Flavorful Raspberry Vinaigrette
For the dressing I made a raspberry vinaigrette which is not only delicious but is a stunning pink color. Here’s how to make it:
- To a blender add your ingredients: olive oil, raspberries, red wine vinegar, garlic cloves, dijon mustard, and sea salt.
- I used frozen raspberries, but you can absolutely use fresh raspberries too. If you do though you MUST properly wash your berries. Not only is this sanitary, it will make the dressing last longer.
- To wash fresh raspberries, add to a large bowl of water with a generous splash of white vinegar and a spoonful of baking soda. Let the berries sit for about 15 minutes, then rinse them well in water. Pat dry to finish.
- Add the dressing to a squeeze bottle or any type of jar. It should keep in the fridge for a couple weeks.
{If you like this recipe, you’ll love my BEET KALE SALAD and my MEDITERRANEAN DIET BOWL.}
Eat the Rainbow Vegan Bowl
Ingredients
- 1 head Romaine
- 1/4 cup Cous Cous I used Trader Joe's Harvest Grains
- 3/4 cup Water
- 1 Sweet Potato, peeled and cubed
- 1-2 tbsp Avocado Oil
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/4 tsp Sea Salt
- 1/2 cup Black Beans, drained and rinsed
- 2 small ears Corn
- 2 Persian Cucumbers, diced
- 8 Cherry Tomatoes, quartered
- 1/4 cup Red Onion, diced
- 1/4 cup Parsley, finely chopped
- 1/4 Avocado, cubed
- 2 tbsp Vegan Feta
Raspberry Vinaigrette
- 1 cup Raspberries
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 Garlic Cloves
- 1 tsp Dijon Mustard
- 1/4 tsp Sea Salt
Instructions
- Start by chopping up your head of romaine. Wash it well then spin in a salad spinner to remove excess water. Set aside.
- Peel and cube 1 medium sized sweet potato. Toss the cubes in avocado oil, paprika, garlic powder, and sea salt. Air fry at 400 until tender and slightly crispy, about 15-20 minutes.
- Rinse your cous cous then cook in water and keep covered. It will cook quickly so keep an eye on it. When it's ready drain any excess liquid.
- For the dressing, simply add all of the ingredients in a blender. Store in a squeeze bottle or any jar. This dressing keeps best in the fridge for a couple weeks. I used frozen strawberries, but if you're using fresh berries make sure to wash them well beforehand. I add my berries to a bowl of water with white vinegar and baking soda and let it sit for about 15 minutes to remove any debris. Rinse well with water then pat dry.
- Meanwhile assemble all of your ingredients - drain and rinse the black beans (is using canned), chop the kernels from the earns of corn, dice the cucumber, cherry tomatoes, and red onion, finely chop the parsley, and cube your avocado.
- Divide everything between 2 bowls starting with romaine. On top of the romaine add the remaining ingredients. Finish with a drizzle of the dressing.
