Rainbow Power Bowl: No Secrets - photo 1
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Rainbow Power Bowl: No Secrets

Pikantne Main Dishes Vegetarian Dishes Vegan dishes 75 min Easy 7 wyświetleń ~39.66 PLN - (0)
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Description

Rainbow Power Bowl is more than just a meal – it's a manifesto of conscious eating and a celebration of simplicity. The dish is inspired by the idea of reading labels and avoiding hidden, unwanted additives in food. Here, the label is the ingredient itself: fresh, colorful, and full of nutrients. The composition is based on gluten-free quinoa, roasted sweet potatoes and broccoli, crunchy red cabbage, and creamy avocado. Everything is brought together with a velvety tahini sauce with a hint of lemon and garlic. The dish is naturally vegan, gluten-free, and free from the most common allergens, such as dairy, eggs, or nuts (except for sesame in tahini, which is clearly declared). It’s the perfect meal for anyone who wants to eat healthily, deliciously, and know exactly what is on their plate. Serve warm as a hearty lunch or cold as a nourishing lunch.

Ingredients (18)

Servings:
2
  • Komosa ryżowa (quinoa) 100 g
  • Sweet potato 400 g
  • Broccoli 250 g
  • Ciecierzyca konserwowa 240 g
  • Red cabbage 150 g
  • Carrot 1.3 szt.
  • Avocado 0.6 szt.
  • Pasta tahini 60 g
  • Lemon juice 30 ml
  • Maple syrup 20 ml
  • Garlic 1 ząbek
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.4 łyżeczek
  • Kmin rzymski (kumin) mielony 1 łyżeczka
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Sunflower seeds 20 g
  • Fresh cilantro 15 g
💰 Szacowany koszt dania: ~39.66 PLN (19.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of roasted vegetables

1

Preheat the oven to 200°C with the convection function (or 220°C top and bottom). Meanwhile, prepare the vegetables. Wash and dry the sweet potato thoroughly; you don't need to peel it. Cut it into cubes about 2 cm on each side. Wash the broccoli and divide it into smaller florets, about the size of a bite. You can also use the thicker stem - peel off the tough skin and slice it.

Ingredients: Sweet potato, Broccoli
Use a large cutting board and a sharp chef's knife. Evenly sized pieces of vegetables will ensure they roast at the same time. The oven must be well preheated before adding the vegetables, which will make them crispy on the outside and soft on the inside.
2

Transfer the chopped sweet potatoes and broccoli florets to a large bowl. Drain the canned chickpeas in a sieve and rinse thoroughly under cold running water, then dry with a paper towel. Add them to the vegetables. Drizzle everything with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper. Mix thoroughly with your hands, ensuring each piece of vegetable and chickpea is coated with the spices.

Ingredients: Ciecierzyca konserwowa, Extra virgin olive oil, Papryka wędzona słodka, Kmin rzymski (kumin) mielony, Salt, Pieprz czarny świeżo mielony
It's best to mix the ingredients by hand - this is the most effective way to evenly distribute the oil and spices. Thoroughly drying the chickpeas is crucial for them to become crispy during baking.
3

Line a large baking sheet with parchment paper. Spread the prepared vegetables with chickpeas on the sheet, creating one even layer. Place in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the vegetables with a spatula to ensure they brown evenly. The vegetables are ready when the sweet potato is soft in the middle (check with a fork), and the broccoli and chickpeas are slightly crispy on the edges.

Do not arrange the vegetables too tightly on the baking sheet. If they overlap, they will steam instead of roast and won't be crispy. If necessary, use two baking sheets.

Cooking quinoa

4

While the vegetables are roasting, cook the quinoa. Pour the quinoa into a fine sieve and rinse it thoroughly under cold running water, mixing it with your fingers for about a minute. This step is crucial to remove saponins – the natural, bitter coating of the grains.

Ingredients: Komosa ryżowa (quinoa)
Use a sieve with very fine mesh so that the small quinoa grains don't escape. If the water is still foamy after rinsing, continue rinsing until it becomes clear.
5

Transfer the rinsed quinoa to a small pot. Pour in double the volume of water (for 100g of quinoa, which is about 1/2 cup, add 1 cup of water - about 250 ml) and add a pinch of salt. Bring to a boil, then reduce the heat to the minimum, cover the pot, and cook for about 15 minutes, until the quinoa absorbs all the water. Remove from heat and let it sit covered for another 5 minutes. Finally, gently 'fluff' it with a fork.

Ingredients: Komosa ryżowa (quinoa), Salt
Do not stir the quinoa while cooking. After cooking, it should have visible small 'tails' (sprouts), which means it is ready. Fluffing it with a fork after cooking will make it fluffy.

Preparation of fresh toppings and sauce

6

While the quinoa is cooking and the vegetables are roasting, prepare the remaining ingredients. Finely shred the red cabbage. Peel the carrot and grate it using a coarse grater. Cut the avocado in half, remove the pit, and slice the flesh. You can drizzle a little lemon juice on it to prevent it from browning.

Ingredients: Red cabbage, Carrot, Avocado, Lemon juice
A kitchen mandoline is great for shredding cabbage, but a sharp knife will work too. To easily remove the pit from an avocado, insert the knife blade into it and gently twist.
7

Prepare the sauce. In a small bowl or jar, combine tahini paste, freshly squeezed lemon juice, maple syrup, and garlic pressed through a garlic press. Add 2-3 tablespoons of cold water. Whisk vigorously with a fork or whisk (or screw the jar lid on and shake) until the ingredients come together into a smooth, creamy sauce. If the sauce is too thick, add one teaspoon of water at a time until you achieve the desired pourable consistency. Season to taste with salt and pepper.

Ingredients: Pasta tahini, Lemon juice, Maple syrup, Garlic, Salt, Pieprz czarny świeżo mielony
At the beginning of mixing, the sauce may look curdled - this is normal. Keep mixing, and it will become smooth and uniform. Using a jar is a great way to quickly and easily mix the sauce.

Bowl composition

8

It's time to assemble the bowl. At the bottom of two deep bowls, place a portion of cooked quinoa. Next, arrange the individual ingredients side by side, creating colorful sections: a portion of roasted sweet potatoes with chickpeas, a handful of broccoli florets, a portion of shredded cabbage, grated carrot, and slices of avocado. Try to make the colors contrast with each other.

Ingredients: Komosa ryżowa (quinoa), Sweet potato, Broccoli, Ciecierzyca konserwowa, Red cabbage, Carrot, Avocado
Assembling the bowl is the creative part! You don't have to arrange the ingredients perfectly; it's about creating an appetizing, colorful mosaic. Serve the dish immediately while the roasted vegetables are still warm.
9

Drizzle the prepared tahini sauce generously over the finished bowls. If you're using toppings, sprinkle everything with sunflower seeds for crunch and freshly chopped cilantro for freshness. Serve immediately.

Ingredients: Sunflower seeds, Fresh cilantro
Do not drizzle the sauce over the entire dish if you plan to eat only part of it. It's better to pour it just before eating so that the ingredients retain their texture.

Fun Fact

💡

The 'Buddha Bowl' that this bowl refers to got its name from its characteristic rounded shape, resembling the belly of Buddha. It symbolizes balance, abundance, and mindful eating, where each ingredient is carefully selected and has its place.

Best for

Zdrowy obiad Lunch do pracy (w pudełku) Kolacja po treningu Sycący posiłek wegański

Tips

🍽️ Serving

The dish tastes best served immediately after preparation, when the roasted vegetables are warm and the fresh toppings are cool and crunchy. The contrast of temperatures and textures is a key element of this meal. They can also be eaten whole cold, for example, as a lunch salad.

🥡 Storage

If you want to prepare a meal for several days, store each ingredient separately in airtight containers in the fridge (for up to 3 days). Keep quinoa, roasted vegetables, fresh vegetables, and sauce separate. Assemble the bowl and drizzle with sauce just before serving to maintain freshness and crunch.

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