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:
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.
- High in magnesium
- Packed with fiber
- Complete protein amino acid profile
- 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!
Vegan Rainbow Salad Bowl
- 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
Easy Balsamic Dressing
- 3 tbsp balsamic vinegar
- 2 tbsp dijon
- 1 tbsp nutritional yeast
- If you haven't already cooked your quinoa, make it while you chop up and prepare the rest of the salad.
- Add spinach, cucumbers, tomato, carrots and chickpeas to your bowl then top with the quinoa. Sprinkle sesame seeds on top.
- Whisk or blend dressing together then add into salad! You can use as much or as little as you'd like.
In good health,
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Your salads have actually changed my life. Thank you.