One of our favorite simple healthy meals is a vibrancy bowl! Vibrancy bowls are easy, quick, and make great leftovers. They combine a grain base, roasted and/or fresh veggies, and a dressing of choice. You can also add a protein of your choice for an even heartier meal!
We’ve got a great how-to guide to make your own vibrancy bowl in our new cookbook, The Conscious Cleanse Cookbook.
This recipe makes a hearty vegan meal that we think you’re going to love. Our Rainbow Vibrancy Bowl is a simple, (almost) one-tray meal full of good-for-you ingredients that’s perfect for dinner or lunch. It also contains beets, which means it’s a great way to check up on how efficiently your digestion is working (for more info about this, check out our blog about the Beetroot Test).
For more vibrancy bowls, make sure to grab a copy of our cookbook! It has several yummy vibrancy bowl recipes, including this Mexican Rice Bowl. Order your copy here.
We hope you like this plant-based recipe! If you have a favorite vibrancy bowl recipe, be sure to let us know in the comments below, we love hearing from you.
With love and vibrancy bowls,
Jo & Jules
Rainbow Vibrancy Bowl
Yield: 3-4 servings
Ingredients:
- 1 cup quinoa, uncooked
- 2-3 beets, peeled and cubed
- 4-5 rainbow carrots, sliced
- 1 onion, sliced
- 6 garlic cloves, roughly chopped
- ½ cup olive oil, divided
- 3 TB. apple cider vinegar
- Juice of ½ lemon
- Salt and freshly ground pepper, to taste
- Gomasio, for topping
- Handful of fresh arugula or baby greens
Instructions:
Preheat oven to 350 degrees F. Toss beets, carrots, onion, and garlic in the ⅓ cup olive oil to coat. Season with salt and pepper, to taste. Spread veggies evenly in a baking tray, bake for 30-35 minutes or until veggies are just soft and beginning to caramelize.
Rinse quinoa under running water until water is clear. Bring 2 cups of water to a boil in a medium saucepan, add quinoa, reduce heat and simmer for 15-20 minutes until done. Fluff quinoa with a fork before serving.
To make dressing, add 3 TB olive oil, apple cider vinegar, and lemon juice to a small small bowl and mix until thoroughly combined.
To serve, add quinoa and roasted veggies to a bowl. Top with fresh arugula or baby greens, drizzle with dressing, and sprinkle with Gomasio.
