Rainbow Bowl with Pink Tahini Drizzle

If you’re looking for a refreshing tasty light meal to add to your menu that is loaded with nutrient-dense fruits and vegetables, then this Rainbow Bowl is perfect for you. 

It’s great for meal-prepping lunches and is also completely dairy-free, gluten-free and 100% plant-based!

Here’s What You’ll Need

GRAIN

– 1 tsp, extra virgin olive oil
– 1 tsp, E3 live / blue majik
– 1/2 cup, quinoa or rice

Veg / Toppings:

– 1/4 cup, red pepper, julienne
– 1/4 cup, carrot, thin ribbons
– 1/4 cup, mango or yellow pepper, diced
– 1/4 cup, cucumber, mandolin, thin rounds
– 1/4 cup, avocado, diced or sliced
– 1/4 cup, purple cabbage, thin mandolin shred
– 2 tsp, black & white sesame seeds

Pink Tahini Drizzle:

– 3 – 6 tbsp of water, to thin
– 3 tbsp, lemon juice
– 1 – 2 tbsp, agave or another unrefined liquid sweetener of your choice
– 1/3 cup, tahini
– 1/8 cup, shredded beetroot or alternatively 1 tsp pink pitaya powder
– 1/4 – 1/2 tsp, Himalayan salt
– 1/8 tsp, black pepper powder

Dressing :

1/2 tbsp agave
6 tbsp water
1/4 cup tahini
1/8 cup, diced beetroot
1/2 tsp salt

DIRECTIONS:

1. Prepare the rice or quinoa.
2. Whisk E3 live with the EVOO and combine with your grain of choice until mixed well and grain turns blue in hue.
3. Add grain to a bowl and arrange the vegetables in order as listed above to create a rainbow. Red, orange, yellow, green, purple etc.
4. Sprinkle avocado with black and white sesame seeds.
5. Whisk all of the pink tahini ingredients together until fully incorporated, and drizzle on top.

 

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