A colorful, nutritious vegan Buddha bowl packed with roasted vegetables on top of whole grains and served with a golden turmeric tahini sauce. This Rainbow Bowl is a healthy and easy recipe!

rainbow bowl with brown rice, roasted vegetables, chickpeas, kale and turmeric tahini sauce.

I love making Buddha bowls. And this Rainbow Bowl is nourishing, wholesome, nutritious, and colorful. It is packed with vitamins, antioxidants, and minerals!

This bowl is the perfect recipe to make when you need a healthy boost. I love serving it over warm brown rice and with a generous drizzle of the Turmeric Tahini Sauce.

Why You'll Love This!

Plant-based goodness! With four different vegetables and nutrient-rich chickpeas, this bowl is bursting with vitamins, antioxidants, and minerals. It's a great way to ensure you're getting everything you need in a single meal, including fiber. Whole grains offer amino acids and protein. The sauce is anti-inflammatory and boosts your digestive system.
Easy to make. Once the veggies are chopped and the whole grains are cooked, simply roast the veggies and chickpeas and assemble! Only 15 minutes of hands-on time.
Turmeric Tahini Sauce! This velvety golden sauce is perfectly tangy and citrusy, with hints of sweetness and spice.

What is a Buddha Bowl?

A Buddha Bowl is made with several key components:

Whole grains
Vegetables
Protein
Greens
Sauce

The purpose of these types of bowls is to ensure you get a well-rounded meal with all of the nutrients you need. You can get creative and come up with you own Buddha Bowl variations using the list above!

Be sure to check out my Tempeh Buddha Bowl, or my Harvest Bowl with Maple Tahini Sauce!

Ingredients

Whole grains: Cooked grains make the base of the bowl. Use brown rice, farro, quinoa, buckwheat, forbidden rice, etc.
Vegetables: Carrots, red beets, red bell pepper, broccoli florets (fresh or frozen). Use any vegetables you'd like, aiming to create a rainbow!
Chickpeas: Canned or cooked. You can use any type of beans here or swap the protein for tofu or tempeh.
Spices: Salt, pepper, paprika, cumin. You can use any other spices that you like. 🙂
Kale: Or use any type of dark, leafy greens!
Lemon juice: Freshly squeezed.

How to Make a Rainbow Bowl

Preheat oven to 425F. If you haven't already, prepare your grains of choice.

Chop the carrots, beets, bell pepper, and broccoli. Arrange the vegetables and the chickpeas on 1-2 baking sheets (depends on the size of your pans), spacing everything out evenly. Keep the beets together, as they will cook a bit longer than everything else, or put them on their own separate pan.

Add 3 tablespoons oil evenly over top of the vegetables. Then sprinkle the salt, pepper, paprika, and cumin on top. Mix gently to ensure everything is well-seasoned.

Bake for 20 minutes, tossing halfway through baking time. Remember to keep the beets gathered together.

chopped vegetables for rainbow bowl arranged on baking sheet with seasonings.

While the vegetables are baking, prep the kale. Chop the kale, removing the leaves from the stems. Toss in a large bowl and massage the kale with your hands. Add a teaspoon of oil and a teaspoon of lemon juice, along with a pinch of salt and pepper. Toss.

Combine all of the turmeric tahini sauce ingredients together in a medium bowl or measuring cup. Whisk everything together.

After 20 minutes of baking, remove the vegetables that are done, along with the chickpeas. Most likely, only the beets will need to continue baking for 5-10 minutes.

roasted vegetables on baking sheet- carrots, peppers, beets, chickpeas, broccoli.

rainbow bowl with brown rice, chickpeas, carrots, red bell pepper, kale, broccoli, beets.

Once the beets are done, assemble the bowls. Add whole grains to each bowl, top with a handful of kale, then roasted vegetables and chickpeas. Drizzle the turmeric tahini sauce over top.

Turmeric Tahini Sauce

Tahini
Water: Filtered. Helps create a smooth consistency, perfect for drizzling!
Lemon juice: Freshly squeezed.
Olive oil
Red wine vinegar: Or apple cider vinegar.
Maple syrup: Or coconut sugar or agave.
Dijon mustard
Spices: Ground turmeric, garlic powder, red pepper flakes, salt, pepper.

Whisk all of the ingredients together in a bowl or jar until smooth.

Chef Tips

Use organic produce: To get maximum nutritional benefits, buy organic vegetables.
Roast the beets on a separate pan: The beets take longer to roast than the other vegetables.
Meal prep: If you wish to cut back on cook time, you can always chop the veggies in advance, make the sauce beforehand, and cook the grains ahead of time. Then this becomes a 30-minute meal because all you have to do is roast the veggies.

rainbow bowl- vegan buddha bowl with brown rice, roasted chickpeas and colorful vegetables, kale, turmeric tahini sauce.

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rainbow bowl with brown rice, roasted vegetables, chickpeas and drizzle of turmeric tahini sauce.

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