Rainbow Bowl with Sunflower Butter Dressing

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.

Recipe yield
1 serving
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

For the rainbow bowl:

  • 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 or 50g of raw sunflower seeds
  • 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 raw sunflower seeds directly with the other ingredients.
  3. Assemble your ingredients in your bowl, drizzle with your dressing, and enjoy!
  • 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.
  • For the rainbow bowl you can use any colorful veggies, legumes, even grains that you want.
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