Vegan Rainbow Veggie Bowl
Serves: 4 servings
What You'll Need
  • 2 red peppers
  • 6-8 Brussels Sprouts
  • 1 head of kale
  • ½ red onion
  • 1 avocado
  • 1 small butternut squash
  • 1 tsp. salt
  • 1 tsp. sea salt
  • ½ tsp. chili powder
  • 1 tbs. olive oil
  • 1 cup uncooked red quinoa
  • 1 cup cannellini beans
  • 1 cup edamame (I used organic frozen)
  • Dressing
  • ½ cup tahini
  • ¼ cup coconut cream (I used canned organic)
  • ½ cup almond milk
  • 2 tbs. fresh cilantro
  • 2 lemons (juiced)
  1. Preheat the oven to 375
  2. Peel and dice the butternut squash then add to a small bowl along with the olive oil, salt, and chili powder. Toss to coat.
  3. Spread on a parchment-lined baking sheet along with the red pepper (quartered and de-seeded).
  4. Bake for 25-30 minutes or until the squash is tender.
  5. In a medium-sized pot add the water, 1 tsp. of salt and quinoa and bring to a boil. Once boiling, reduce to a simmer, cover and cook for about 20 minutes or until the liquid is absorbed.
  6. In a food processor (with the shredding attachment) add the Brussels Sprouts. Remove and set aside.
  7. Roughly chop the kale into bite sized pieces and set aside.
  8. Rinse and drain the edamame and cannellini beans and set aside.
  9. In a food processor or blender, add all of the ingredients for the dressing and blend until smooth.
  10. Once the squash and quinoa are cooked, serve immediately!
Recipe by The Blonde Chef at