Rainbow Bowl with Turmeric Tahini Sauce
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!
Servings: 4 people
Ingredients
- 3 cups cooked whole grains brown rice, farro, quinoa, buckwheat, forbidden rice, etc.
- 3 carrots
- 2 red beets
- 1 red bell pepper
- 2 cups broccoli florets fresh or frozen
- 15 ounces chickpeas drained and rinsed, patted dry
- 3 tablespoons olive oil plus an extra teaspoon
- 1 teaspoon salt plus an extra pinch
- ½ teaspoon black pepper freshly ground, plus an extra pinch
- ½ teaspoon paprika
- ½ teaspoon cumin
- 2 cups kale
- 1 teaspoon lemon juice freshly squeezed
Turmeric Tahini Sauce
- ⅓ cup tahini
- ¼ cup water filtered
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon olive oil
- 5 teaspoons red wine vinegar
- 4 teaspoon maple syrup
- ½ teaspoon dijon mustard
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- 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.
- 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.
- 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.