When it comes to veggies, it’s best to eat a rainbow of colors.

That’s because the color of a fruit or vegetable is an indicator of the phytonutrients it contains. The more colors you eat, the larger the variety of nutrients you get.

Depending on what vegetables you use, this dish can be made relatively quickly.

You can also be adventurous with spices when roasting your veggies. It’s impossible to go wrong with olive oil, pink salt, and garlic powder, but feel free to add some more flavor with turmeric, cayenne, chipotle powder, oregano, rosemary, thyme, or whatever your heart desires.

Rainbow Bowl Recipe

Servings: 3 / / Time: 50 mins


2 cups cooked quinoa

12 oz. Brussels sprouts, quartered
1/2 tsp. garlic powder
1/4 tsp. pink salt
1 Tbsp. olive oil

2 cups broccoli florets, chopped in bite-size pieces
1/4 tsp. garlic powder
1/4 tsp. pink salt
1/4 tsp. red pepper flakes
2 tsp. olive oil

2 cups carrots, sliced like coins

1-2 Tbsp. Water
1 tsp. fennel seed (optional)
1-2 cloves garlic, minced
2 cups purple cabbage, sliced thin (core removed)
1/4 tsp. salt

1/2 avocado, sliced thin

4 Tbsp. Tahini
4 Tbsp. Water (or more to thin it out)
1/4 tsp. pink salt (or more to taste)
2 tsp. fresh squeezed lemon juice
2 pinches black pepper
2 pinches dried oregano (optional)

Preheat oven to 450F, and bring a steamer pot of water to a low boil.

In a bowl, toss Brussels with about 1/4 tsp. garlic powder, 1/4 tsp. pink salt, and 2 tsp. olive oil. Lay out flat on a baking sheet and place in oven for 15 minutes.

In same bowl used for Brussels, toss broccoli florets with about 1/4 tsp. garlic powder, 1/4 tsp. pink salt, and 2 tsp. olive oil. After the brussels sprouts have roasted for 15 minutes, take the sheet out of oven, add the broccoli by laying it out flat next to the sprouts on the baking sheet, and return to oven for 10 minutes (so Brussels will cook for 25 minutes total).

Meanwhile, in the steamer pot, steam carrots for about 10 minutes, until carrots are tender. Set aside.

While Carrots are cooking, saute the cabbage. In a large pan, heat pan over medium low. Add fennel seeds and minced garlic, allowing to cook for 1-2 minutes, until fragrant. Add the purple cabbage, water, then salt, and allow to cook down, for about 7-10 minutes, until bright purple and tender. (This is called water sauteeing.. you could instead saute traditionally with oil if you choose).

In a small bowl, with a fork, whisk together tahini, water, and salt, until fully combined. Next add in lemon juice, and a pinch of fresh ground black pepper and oregano if using. Whisk well until fully combined.

To serve, in three bowls, divide the quinoa and veggie ingredients equally, and place in each bowl one by one. Top with sliced avocado and dressing.


For a printable recipe card, see the original recipe, here.

Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.  

She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide (to be released May 2017), will teach you how to eat healthy without going broke.

Download her free 3-Day Real Food Challenge Meal Plan, check out her site, www.mariamarlowe.com, or follow her on  Instagram @MariaMarlowe and Facebook for more healthy recipes.