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Rainbow Veggie Salad Bowl

Rainbow Veggie Salad Bowl

The Rainbow Veggie Salad Bowl is a vibrant and nutritious dish packed with a variety of fresh vegetables, healthy fats, and protein, all tied together with a creamy tahini dressing. It's visually appealing and perfect for meal prep or as a side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 cups chopped fresh kale or baby spinach
  • 1 large red bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 2 large carrots, grated
  • 1 cup yellow corn or yellow bell pepper
  • 1 cucumber, sliced
  • 1/2 cup edamame
  • 1.5 cups shredded red cabbage
  • 1 large ripe avocado, sliced
  • 1 can (15 oz) canned chickpeas, rinsed
  • 1/4 cup tahini or olive oil
  • 2 tablespoons fresh lemon juice
  • Salt, pepper, and garlic powder to taste

Method
 

  1. Wash all vegetables thoroughly under cold running water and pat dry.
  2. Prepare the kale by removing tough ribs, chopping leaves, and massaging with olive oil and salt.
  3. Chop remaining vegetables and prepare the dressing by mixing tahini, lemon juice, garlic powder, salt, and pepper.
  4. Assemble the salad by dividing kale among bowls and arranging vegetables in sections.
  5. Drizzle dressing over the salad and serve immediately.

Notes

Store chopped vegetables in airtight containers for up to four days. Keep dressing separate until ready to serve to maintain freshness.