Name: Rainbow Vegetable Bowl Recipe
Total time: 90 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This rainbow vegetable bowl is made with whole grains, veggies, fruit, nuts, and seeds. so healthy. so good. so easy. so versatile. 

How to make Rainbow Vegetable Bowl Recipe

Nina-olsson

Crawler

American

<p>This rainbow vegetable bowl is made with whole grains, veggies, fruit, nuts, and seeds. so healthy. so good. so easy. so versatile. </p>

Vegetarian

Vegan

Bunch of colorful raw vegetables cut into sliced

Olive oil

Raw hulled buckwheat or other whole grains such as brown rice or a blend of whole grains

Handful of cauliflower and broccoli florets

Bunch of baby or regular spinach

1 mango halved,  pitted,  peeled,  and diced

Handfuls shredded purple cabbage

Handfuls of nuts and seeds such as almonds,  pumpkin seeds,  or whatever

Sprouts of some sort

Handful of strawberries or other berries

Sea salt and freshly ground black pepper

Your favorite vinaigrette

Preheat the oven to 400f (200c). Line a rimmed baking sheet with parchment paper.

step 1

Toss any vegetables suitable for roasting, such as carrots, radishes, and tomatoes with just enough olive oil to coat and scatter them on the baking sheet. Season lightly with salt. Roast until tender, 20 to 30 minutes. Thinly slice anything that you choose to leave raw, such as chioggia beets and the purple cabbage.

step 2

In a medium saucepan set over medium heat, warm a drizzle of olive oil and cook the buckwheat, stirring constantly, for 2 minutes. Add enough water to cover by about an inch and add a pinch of salt, then bring to a boil. Let the buckwheat simmer until tender, about 25 minutes. Drain and spread it out on a clean dishtowel to dry for 10 minutes.

step 3

Steam or boil the cauliflower and broccoli until just tender, about 4 minutes. Rinse under cold water, drain, and set aside.

step 4

Divide the buckwheat among 4 serving bowls and top with the rest of the ingredients, either in groups by color or mixed together. Season with salt and pepper to taste. Drizzle with your favorite vinaigrette or dressing and serve immediately.

step 5

Leites Culinaria