There is a particular type of meal that is easy to turn to when inspiration is lacking: Rainbow Bowls (also known as Buddha Bowls, Abundance Bowls, Nourish Bowls or Macro Bowls). Rainbow Bowls can handle pretty much everything but the kitchen sink as long as you get the sauce right. The sauce maketh the bowl.
While many people choose to keep these bowls vegan, I like to (generally) avoid grains and so I replace the grains with cauliflower rice, add a whole bunch of cooked and/or raw veggies, a protein and generously finish it off with a yummy sauce.
One of my current favorite bowls has cauliflower rice, some cubed pumpkin and mushrooms, baked in the oven with some olive oil, salt, pepper, smoked paprika and cumin powder. It has thinly sliced raw red cabbage, roasted beetroot marinated in balsamic vinegar, chopped kale, strips of chicken breast, some walnuts, parsley and my favorite Rainbow Bowl sauce:
Rainbow Bowl Sauce:
(serves 2)
- 2 tbsp. tahini
- 1 tsp. apple cider vinegar
- 2 tsp. kalamansi juice (you can use 2 tsp. lemon juice if not in the Philippines)
- 1 tsp. maple syrup
- 2 tbsp. water
- 1/8 tsp. Himalayan salt
- pepper
Mix the ingredients together and drizzle over your Rainbow Bowl. Enjoy!
For more inspiration, have a look at this older post on how to make Buddha Bowls with links to 2 more delicious sauces.
Be well.
