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–+ servings

Rainbow Bowls With Almond-Ginger Dressing

Colorful and nutritious bowls packed with fresh veggies and a delicious almond-ginger dressing.
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Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup edamame, shelled
  • 1 avocado, sliced
  • ¼ cup sliced almonds
  • 2 tablespoon chopped fresh cilantro

Almond-Ginger Dressing

  • ¼ cup almond butter
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 2-3 tablespoon water (to thin dressing)

Instructions 

  1. Cook quinoa: Rinse quinoa under cold water. In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
  2. Prepare vegetables: While quinoa is cooking, dice the bell peppers, shred the cabbage and carrots, and shell the edamame.
  3. Make the dressing: In a small bowl, whisk together almond butter, soy sauce, rice vinegar, grated ginger, minced garlic, honey, and water until smooth.
  4. Assemble bowls: Divide cooked quinoa among bowls. Top with diced bell peppers, shredded cabbage, shredded carrots, edamame, avocado slices, and sliced almonds.
  5. Drizzle with almond-ginger dressing and sprinkle with chopped cilantro. Serve immediately.

Nutritional Value

Calories: 450kcal | Carbohydrates: 50g | Protein: 15g | Fat: 20g | Saturated Fat: 2.5g | Sodium: 500mg | Potassium: 700mg | Fiber: 10g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 100mg | Calcium: 100mg | Iron: 4mg

Keywords

Gluten-Free, Healthy, Vegetarian
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