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These delicious rainbow bowls are brimming with goodness, but it’s the dressing that will capture your heart! Full of herbs, flavour, and oh so rich and creamy, you’ll be drizzling it over everything. Vegan, dairy, egg and gluten free.
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Rainbow Bowls with Green Tahini Dressing

Makes 1 bowl and 2 cups dressing
Prep Time 15 minutes
Author Buffy Ellen Gill

Ingredients

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

Rainbow Bowls

  • Mixed green leaves mesclun, lemon sorrel, parsley, cos, rocket, baby spinach
  • Beetroot finely sliced - I use this Benriner Mandoline here
  • Carrot shred into ribbons with a spiraliser - I love this one here
  • Cabbage
  • Radish
  • 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

Instructions

  • Blend all the dressing ingredients, except the olive oil, together in a blender.
  • Slowly add the olive oil to the blender while it's on low to help it emulsify (thicken).
  • Create your own rainbow bowl however you like (use the formula above, or get creative), drizzle the dressing on top, and sprinkle with seeds. Enjoy and feel reinvigorated!

Notes

  • The dressing firms up overnight, so is perfect as a dip the next day. Or if you prefer it to be more liquid, you can add a bit more water or olive oil the next day to thin it out to your liking.
  • You can use any combo of soft herbs that you like. My favourites are listed above but you could also use coriander, dill, spring onion, or fennel fronds.
  • The dressing will keep in the fridge for up to two weeks - but I reckon you'll use it before then, it's so good.