Rainbow Bowl with Sunflower Butter Dressing

Avatar

Jess Turner

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rainbow Bowl with Sunflower Butter Dressing

  • Author: Danica at Vegan Izazov
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 10-35 mins, depending on ingredients you choose for your bowl

Description

Trying to add more veggies to your diet? It’s easy when they’re drizzled with dressing this delicious. This 5-minute dressing is packed with nutrients, it’s easy, dairy-free, nut-free, cashew-free, whole foods, vegan, creamy, and oh-so delicious!

This is a rainbow bowl that is fully plant-powered! Each ingredient adds nutrients, minerals, vitamins, and flavor. So add some color to your diet by building a rainbow on your plate.


Ingredients

Scale

Assorted colorful veggies, legumes, even grains — we used:

  • Baked sweet potato
  • Baked tofu
  • Roasted Brussels sprouts
  • Cooked quinoa
  • Fresh greens, pea shoots
  • Purple cabbage
  • Chickpeas
  • Cucumber
  • Fresh dragonfruit

For the 5-minute sunflower butter dressing:

  • 1 large tbsp sunflower seed butter
  • 1 tbsp lemon juice
  • ¼ teaspoon of salt
  • At least 1 tbsp nutritional yeast
  • Water

Instructions

  1. Mix the sunflower butter and lemon juice.
  2. Thoroughly mix with the rest of the ingredients, adding the water gradually until you get your desired thickness! If you don’t have sunflower butter, you can blend 50g of raw sunflower seeds directly with the other ingredients.
  3. Assemble your ingredients in your bowl, drizzle with your dressing, and enjoy!

Notes

The dressing will keep in the fridge for up to 5 days.

You can use tahini or even peanut butter instead of sunflower seed butter if you prefer.

You can use any ingredients you have on-hand to make this meal seasonal, delicious, and totally your own: mushrooms sautéed in soy sauce, avocado, kale, corn, beans or lentils, tomato, bell pepper, the list is endless! This is also perfect for using up anything you have prepped or that can be eaten raw.

More like this:

Easy Homemade Falafel

Delicious, crunchy falafels that make a herby plant-based snack that’s full of the iron and fiber of chickpeas.

We love to serve them in a pita bread with hummus, salad, pickles, cabbage, and a drizzle of tahini. Try with salsa for an extra kick!

15-Minute Quesadillas

Spice up your week with 15-minute quesadillas – perfect as party food, to make with kids, or as an easy vegan dinner. Vegan quesadillas are simple, satisfying, and full of nourishing plant protein. A recipe that is fast, fun, and full of flavor!

Easy Vegan Cherry Sponge Cake

Easy, fluffy vegan cherry sponge cake that is a delightful taste of summer! This quick plant-based recipe features a beautiful light vanilla sponge, sweet and slightly sour cherries, and a melt-in-the-mouth texture.