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rainbow nourish bowl
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Rainbow Nourish Bowl

This rainbow veggie bowl with a beetroot-tahini dressing and crispy seaweed is a great plant-based lunch option and ideal for meal prep too. With a variety of veggies, a flavorful beetroot-tahini dressing, and crispy seaweed, this dish is sure to satisfy. You can easily prepare a bigger batch on Sunday and have lunches ready for the next few days!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Keyword: buddha bowl, nourish bowl, vegan bowl
Servings: 2

Ingredients

  • 1 cup brown rice
  • 1 large carrot
  • 1 cucumber
  • 1/2 lbs / 250 g mushrooms thinly sliced
  • 2 cloves garlic crushed
  • juice of 1 lemon
  • 1/2 head broccoli cut into florets
  • 6 oz / 180 g firm tofu
  • 2 tsp curry powder
  • 3 tbsp olive oil
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 avocado halved
  • 1 handful fresh spinach leaves

For the dressing:

  • 1/4 cup tahini
  • juice of 1 lemon
  • 1 tsp beetroot powder or 1/2 raw beet
  • water as needed

For garnish:

  • 1/2 cup pickled red cabbage
  • 1/2 cup pickled red onion
  • 1 sheet nori shredded with scissors
  • 1/2 tbsp black sesame seeds
  • 1/2 tbsp white sesame seeds

Instructions

  • Begin by preparing the brown rice according to the package instructions.
  • Remove excess moisture from the tofu with a tofu press or paper towel. Cut the tofu into triangles and marinate in olive oil and curry powder. Sauté on each side for 1-2 minutes.
  • For the mushrooms, heat olive oil in a pan over medium-high heat. Add garlic and roast for about 30 seconds, then add the sliced mushrooms and lemon juice. Sauté at a high heat until fully done and nicely seared.
  • Steam the broccoli florets until soft.
  • For the beetroot dressing, blend tahini, lemon juice, and beetroot powder or raw beet with salt in a small blender. Add water as needed (the amount always depends on the thickness of your tahini). Season with salt and pepper, to taste.
  • Peel the cucumber and the carrot. With a peeler, cut both the cucumber and the carrot into ribbons and roll them up tightly.
  • Assemble the cooked rice, mushrooms, tofu, spinach, carrot, cucumber, avocado, and broccoli in a bowl. Garnish with pickles, shredded nori, and sesame seeds. Drizzle with the beetroot-tahini dressing. Enjoy!