Name: Vegan Rainbow Salad Bowl
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups fresh baby spinach; 1 cup quinoa (cooked); 1 cup chopped cucumber; 1 cup chopped tomato; 1 cup carrot ribbons; 1/2 cup chickpeas; salt and pepper (to taste ); 1 tsp raw sesame seeds; 3 tbsp balsamic vinegar; 2 tbsp dijon; 1 tbsp nutritional yeast

OMG. VEGAN RAINBOW SALAD BOWL.

You will LOVE this vegan rainbow salad bowl, it puts a fun spin on your typical salad. This is my go-to lunch on a busy day. It takes about 10 minutes to put together, it’s filling, nutrient dense and super yummy. As a health coach, I highly recommend having more plant-focused meals as they are filled with fiber, antioxidants, vitamins and minerals.

For the base I used spinach, then topped it with cucumbers, tomatoes, quinoa, carrot ribbons, and chickpeas. This is also a great salad to pack for lunch, it keeps really well.

This recipe is:

✔️Plant-based

✔️Oil-free

✔️Soy-free

✔️Gluten-free

✔️100% yummy

Meal Prep

At the beginning of every week, I meal prep a huge container of quinoa so that I can easily add it to my lunches or heat it up with dinner without having the hassle of making it every single day. This will save you a lot of time! I add about 1 cup to salads at lunch time!

I love quinoa because it is a complete protein, it has more benefits than rice and it helps to make meals more filling without feeling overly heavy.

Quinoa Benefits:

High in magnesium
Packed with fiber
Complete protein amino acid profile
Gluten-free
Rich source of calcium, b vitamins and iron
Low glycemic index – great for controlling blood sugar levels
Improves metabolic health
Promotes weight loss

Let’s Talk Chickpeas

My favorite brand of chickpeas is Goya…their chickpeas are SO tender and soft. I am not a fan of hard chickpeas. I try to buy organic chickpeas whenever I can!

Also, for digestive purposes, make sure to rinse your chickpeas really well and drain them before eating. Chickpeas are packed with plant-based protein, fiber and are great for heart health and lowering cholesterol.

If you have a very sensitive stomach and are prone to gas + bloating, you can take the skins off the chickpeas as well.

I made carrot ribbons for this salad – I did this by using a vegetable peeler on a huge carrot. I prefer to have carrots like this but you can added shredded or chopped carrots, whatever you like!

Also, carrots are rich in beta carotene and are a great addition to your diet, yay for carrots! LOOK AT THAT COLOR!

I seasoned my vegan rainbow salad bowl with a little pink salt, and pepper! Nothing too crazy. I also added sesame seeds to the top for some healthy fats.

I can’t wait for you all to try this recipe! It is so easy yet SO yummy! If you make it, tag me on Facebook or Instagram @healthygirlkitchen, I want to see all of your creations!