Salads & Bowls
Rainbow Power Bowl with Roasted Chickpeas & Tahini Lemon Dressing
A feast of colour — quinoa, roasted beets, shredded purple cabbage, edamame, and crispy chickpeas with a bright tahini lemon dressing.
A feast of colour — quinoa, roasted beets, shredded purple cabbage, edamame, and crispy chickpeas with a bright tahini lemon dressing.
Eating a wide variety of colourful plant foods is one of the most evidence-backed strategies for a healthy gut microbiome. Each colour represents a different set of polyphenols and phytonutrients. This bowl delivers red (beets), purple (cabbage), green (edamame, herbs), orange (carrots), and white (quinoa) in one spectacular, satisfying meal.
Toss drained chickpeas with olive oil, smoked paprika, cumin, salt. Spread on a baking sheet. Roast at 200°C (400°F) for 25 minutes until golden and crispy.
Cook quinoa according to package instructions (usually 2:1 water to quinoa, 15 minutes). Fluff with a fork and season lightly.
Whisk tahini, lemon juice, garlic, and 4 tbsp warm water until smooth and pourable. Season to taste.
Divide quinoa between bowls. Arrange beets, purple cabbage, carrots, and edamame in sections. Top with crispy chickpeas, a drizzle of dressing, fresh coriander, and sesame seeds.
Nutritional values are estimates. Reviewed by Dr. Priya Nair, RD.
