Rainbow Power Bowl with Tahini Goddess Dressing (Plant-Based)

I created this bowl during my first week of eating fully plant-based, when I was worried I’d miss all the flavors and textures I loved. Turns out, loading up a bowl with every color of the rainbow and drowning it in this creamy tahini dressing was exactly what I needed. My non-vegan friends always ask for this recipe after trying it – it’s proof that plant-based food can be incredibly satisfying and delicious.

Ingredients

For the Bowl:

• 2 cups cooked quinoa, cooled
• 1 cup purple cabbage, thinly sliced
• 1 large carrot, julienned or grated
• 1 red bell pepper, diced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup pumpkin seeds (pepitas)
• 2 tablespoons hemp hearts

For the Tahini Goddess Dressing:

• 1/4 cup tahini (sesame seed paste)
• 3 tablespoons fresh lemon juice
• 2 tablespoons pure maple syrup
• 1 tablespoon coconut aminos
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 cup warm water (more as needed)
• 1/4 teaspoon sea salt
• Pinch of red pepper flakes

Instructions

1. Make the dressing: In a medium bowl, whisk together tahini, lemon juice, maple syrup, and coconut aminos until smooth. Add minced garlic, grated ginger, salt, and red pepper flakes.
2. Thin the dressing: Gradually whisk in warm water, 1 tablespoon at a time, until you reach a pourable consistency. The dressing should be creamy but not too thick. Taste and adjust seasoning.
3. Prep the vegetables: While the dressing sits (flavors meld beautifully), prepare all your vegetables. Slice cabbage thinly, julienne or grate carrot, dice bell pepper and cucumber, halve cherry tomatoes.
4. Assemble the bowls: Divide cooked quinoa between 4 serving bowls. Arrange vegetables in colorful sections around each bowl – think rainbow stripes!
5. Add the power toppings: Top each bowl with sliced avocado, fresh cilantro, pumpkin seeds, and hemp hearts for extra protein and healthy fats.
6. Dress and serve: Drizzle generously with tahini goddess dressing just before serving. Provide extra dressing on the side – people always want more!

Tips

• Make extra dressing – it keeps in the fridge for a week and goes on everything
• Swap in any seasonal vegetables you have: roasted sweet potato, steamed broccoli, or fresh corn
• For extra protein, add roasted chickpeas or marinated tempeh
• The key is variety – aim for at least 5 different colors in your bowl