Rainbow Nourish Bowl with Avocado, Chickpeas & Roasted Veggies

🌈 Eat the Rainbow, Nourish Your Soul

Looking for a meal that’s both beautiful and deeply nourishing? This rainbow nourish bowl is a powerhouse of colors, flavors, and textures — featuring roasted potatoes and sweet potatoes, crispy chickpeas, fresh cucumber, sprouts, corn, sun-dried tomatoes, and a creamy avocado topped with nutty dressing.

Perfect for meal prep, quick lunches, or resetting after indulgent days — and entirely plant-based and gluten-free.

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📝 Ingredients

Base:

• 1 cup roasted potato cubes
• 1/2 cup roasted sweet potato or pumpkin
• 1/3 cup cooked chickpeas (roasted or sautéed in olive oil)
• 1/4 cup sweet corn (steamed or canned)
• 1/4 cup sun-dried tomatoes
• 1/2 avocado, halved and pitted
• 1/3 cup sprouts (alfalfa or radish)
• 1/2 small cucumber, thinly sliced
• Lettuce or greens (optional, for bottom layer)

Optional Toppings:

• Chili flakes
• Toasted seeds or chopped nuts (e.g. almonds, pumpkin seeds)
• Nutritional yeast
• Edamame or pickled veggies

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🥣 Creamy Dressing Ideas

Option 1: Spicy Yogurt-Tahini Dressing

• 2 tbsp plant yogurt or Greek yogurt
• 1 tbsp tahini
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• Pinch of chili flakes
• Salt to taste

Option 2: Avocado-Lime Dressing

• 1/2 avocado
• Juice of 1 lime
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• Salt + pepper to taste
• Blend until creamy

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👩‍🍳 How to Build Your Bowl

1. Roast the potatoes:
2. Toss cubed white and sweet potatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes, until crispy.
3. Sauté the chickpeas:
4. In a pan, warm cooked chickpeas with olive oil, garlic powder, paprika, and a pinch of salt.
5. Prep the fresh components:
6. Slice cucumber, rinse sprouts, scoop out avocado, and prep any greens.
7. Build the bowl:
8. Start with a base of greens, then add roasted potatoes, chickpeas, corn, cucumber, sprouts, and avocado.
9. Top and dress:
10. Add sun-dried tomatoes, drizzle with your choice of dressing, and sprinkle with chili flakes and nuts.

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💡 Tips for Success

• Make it your own – Use what you have: quinoa, lentils, tofu, or grilled halloumi can also work!
• Batch prep – Roast extra veggies and keep them in the fridge to build bowls all week.
• Eat warm or cold – Totally up to you. It’s delicious either way.

🌈 Rainbow Nourish Bowl

With Roasted Veggies, Chickpeas, Avocado & Creamy Dressing

Prep Time: 20 mins   |   Cook Time: 30 mins   |   Total Time: 50 mins

Servings: 2   |   Diet: Vegan, Gluten-Free

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📝 Ingredients

• 1 cup roasted white potatoes, cubed
• 1/2 cup roasted sweet potato or pumpkin
• 1/3 cup cooked chickpeas, sautéed or roasted
• 1/4 cup corn (steamed or canned)
• 1/4 cup sun-dried tomatoes
• 1/2 avocado
• 1/3 cup sprouts (alfalfa, radish, or mix)
• 1/2 small cucumber, sliced
• Optional: greens or lettuce as a base

For the Dressing (choose one):

• Yogurt-Tahini: 2 tbsp yogurt, 1 tbsp tahini, 1 tsp lemon juice, garlic powder, chili flakes, salt
• Avocado-Lime: 1/2 avocado, juice of 1 lime, 1 tbsp olive oil, 1 tsp maple syrup, salt + pepper

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👩‍🍳 Instructions

1. Roast potatoes: Toss white and sweet potatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes.
2. Prepare chickpeas: Sauté chickpeas in olive oil with spices (paprika, garlic powder) until crispy.
3. Chop & prep: Slice cucumber, rinse sprouts, halve avocado, and prep greens if using.
4. Assemble: Start with greens, then arrange all veggies and toppings in colorful sections.
5. Dress & serve: Drizzle with your favorite dressing and top with chili flakes or seeds.

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✨ Optional Add-Ins

• Toasted seeds or chopped nuts (almonds, pumpkin, hazelnuts)
• Edamame or green peas
• Grated carrots or shredded red cabbage
• Quinoa or brown rice for extra bulk

A beautiful, balanced bowl full of nutrients, flavor, and vibrant color — perfect for meal prep or a satisfying plant-based lunch.