Rainbow Nourish Bowl Recipe

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This nourishing bowl is full of all the colours of the rainbow with flavours to match. It’s the perfect way to squeeze in your five serves of vegetables a day. It’s best served warm when the sweet potatoes are lovely and crisp on the outside and soft in the middle.

Serves: 2




  • 400g can chickpeas, rinsed & drained
  • 1 tbsp olive oil
  • Salt & pepper, to season
  • 1 sweet potato, peeled & diced
  • 1 tbsp olive oil
  • 1 tbsp herbs (combination thyme & parsley

Tahini Dressing

  • ⅓ cup tahini
  • Juice 1 lemon
  • 1 tbsp maple syrup
  • Pinch salt
  • 2 cloves garlic, minced
  • 75mL water

To Serve

  • 2 cups brown rice, cooked
  • ¼ purple cabbage, sliced
  • 1 avocado, sliced
  • ½ cup edamame
    1 small cucumber, diced
    100g tin corn, rinsed & drained
  • 4 tbsp beetroot hummus
  1. Preheat oven to 220ºC. To make the roasted chickpeas, place them on a baking tray and sprinkle with olive oil and a pinch of salt and pepper. Toss to combine and place in the oven.
  2. Place the sweet potato on another baking tray and toss with olive oil and herbs. Transfer to the oven and cook for 30 mins or until tender. By this time, the chickpeas should be ready, too.
  3. In the meantime, make the tahini dressing by combining the ingredients in a small bowl then whisking until smooth. Add more water as required if the dressing is too thick.
  4. Divide the rice into bowls and top with sweet potato, chickpeas, cabbage, avocado, edamame, cucumber, corn and beetroot hummus. Drizzle with the tahini dressing.

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Rennie Bradshaw
Rennie played instrumental role in formation of Hitech News Daily team. She handles the editorial tasks and is helped by a team of contributors. Rennie has over 10 years of experience in news industry in general and 5 years of experience in the online news world. Her interests include new technology innovations as well as gaming.

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