These colourful yet simple rainbow bowls are the perfect thing to eat when you’re feeling like you’ve overindulged a little over the weekend. Perhaps it was a few too many cupcakes, chippies, or cookies at that birthday party, or maybe just a few extra drinks on Friday night. Either way, fuelling your cells with a tonne of vegetable goodness is guaranteed to make you feel energised and alive again in no time.
The key to making a simple salad taste good is the dressing! This dressing is my favourite yet – if you love tahini, you will adore this refreshing, herbaceous, greens-filled creation. This recipe makes extras which you’ll be rather glad for, as it tastes amazing drizzled over anything from salads to roast vegetables, fritters, or as a dip for carrots, cucumbers, or corn chips.
Yes these light and luscious Rainbow Bowls with Green Tahini Dressing are…
Book in a trip this weekend to your local farmers market (you may well spot Tony, Mila and I at the Grey Lynn markets), fill your fridge with a colourful rainbow of fresh vege, and get yourself a' rainbow-bowl-making. Tell me what you think of the dressing too – I am in love! Read more below and try the recipe…
10 Top Things about Tahini
Tahini, or sesame seed butter, is one of my favourite ingredients to stock in your plant-based whole foods pantry. Here are just a few reasons why…
To read more about the benefits of sesame seeds, check out my Almond, Coconut and Sesame Milk post here. Meanwhile, let’s get onto this recipe!
In this dressing, not only do we have our lovely tahini, but I’ve also packed it full of herbs for flavour and goodness as well. Did you know herbs are one of the highest sources of antioxidants and iron around? Plus they add incredible flavour to your dishes. Here I’ve used a combination of parsley, chives and basil (as that’s what we had in our garden), but feel free to use whatever soft herbs you have available. Coriander would also work well, as would dill, spring onion, or the soft furry tops of a fennel bulb. You could also add a few tablespoons of harder herbs to the blend if you like – rosemary, thyme, or oregano would all add a earthier more wintery feel to this dish.
The dressing also firms up a lot in the fridge the next day. So when you first make it it’s great for on top of a rainbow salad like this one, while the next day it’s perfect for dipping carrot or cucumber sticks into, or even some natural whole grain corn chips (yum).
As for the salad – the world is your oyster! The key here is to pick as many colours of the rainbow as you can (ROYGBIV remember) – red, orange, yellow, green, blue, indigo, violet. Granted, I’m not 100% sure how many veges are blue, but you get the picture! I often use this combo of carrots, beetroot, radish and cabbage, as they’re available almost year round, are cheap, and add lots of crunch. But feel free to branch out and pick whatever seasonal vegetables you can find. Then all you need to do is...
Note our salad on its own isn’t dressed at all, it's just plain raw crunchy veges. So in this instance we want to use a bit more dressing than you might otherwise use (again, 4 tablespoons per bowl is pretty much perfect).
These rainbow bowls are part of a collaboration I’m doing with a great friend of mine, Danijela Unkovich, who also happens to be a fabulous nutritionist. You might be following her already on Instagram as @healthyalways (if not, check her out!). I had the pleasure of crossing paths with Danijela a few years back, and am so incredibly grateful that I did. Not only is she a gorgeous girl, she’s also incredibly kind, intelligent, and is just as passionate (read super-nerd) about nutrition as I am. We’re both really keen to encourage you to incorporate more vegetables in your life, so these Rainbow Bowls with Green Tahini Sauce are one way for you to do that! Stay tuned to both our Instagram accounts (you can find me here at @begoodorganics) for a few more rainbow bowl ideas over the next few weeks.
Danijela and I would love to see your Rainbow Bowls on Instagram, so if you make one of these let us know! Share your shots and tag us @begoodorganics and @healthyalways, and use the hashtag #showusyourvege so everyone else can see your beauties too. You can also post your pics over on my Facebook page here, or leave me a comment below.
Enjoy the rest of your Friday, have a fabulous weekend, and til next week, stay happy and well.
PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or post a pic of your recreation on on Instagram. As you know, I share all my recipes here on the blog for free, so if you could share them with your loved ones, I would be forever grateful! Also, if you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next video by subscribing to my YouTube channel here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.
Makes 1 bowl and 2 cups dressing
Takes 15 minutes
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
Green Tahini Dressing
1 c parsley/chives/basil (mix of 2-3)
1/3 c tahini
3 tbsp sesame seeds
1/2 c water
1/4 c lemon flesh (~1/2 lemon or 4 tbsp lemon juice)
2 tbsp apple cider vinegar
2 tbsp tamari
2 cloves garlic
1 tsp sea salt
1/4 c olive oil
Black pepper to taste
Mixed green leaves (mesclun, lemon sorrel, parsley, cos, rocket, baby spinach)
Beetroot (finely sliced)
Carrot (shred into ribbons with a peeler)
2 tbsp activated seeds (sesame, pumpkin, sunflower, watermelon)
1/2 avocado sprinkled with sesame seeds (black and white)
2 tbsp sauerkraut
1/2 cup cooked quinoa or brown rice (optional)
4 tbsp Green Tahini Dressing
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
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