A rainbow bowl isn't just reserved for yoga retreats – they're for punks too!
This rainbow bowl tries to get all the colours in, however, we may've missed out orange and blue – woops, it may actually be an 'almost rainbow bowl' – but we're not too fussed on that because it tastes too good.
Tamari and tahini are always so good together, it makes the quinoa super creamy and delicious, when paired with a bit of kale and a hint of chilli, it really hits the spot.
Go on, give it a go. Rainbows are cool (even if they're missing a couple of colours).
Rainbow Bowl
This make-shift rainbow bowl is a hearty lunch that packs in Mexican flavours and a whole load of plant based protein.
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Servings: 6
Calories: 470kcal
Ingredients
For the quinoa
- 240 g quinoa
- 2 tbsp tahini
- 2 tbsp tamari
For the rest
- 6 handfuls of kale
- 3 avocados
- This beetroot hummus
- 1 tsp chilli flakes
For the bean mix
- 1 cup sweetcorn
- 250 g black beans – 1 tin, drained
- 3 garlic cloves – finely chopped
- 2 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chilli powder go up to 1 tsp if you like it hotter
- 1 tsp coconut oil
- 1 tbsp lime juice – from half a lime
- Salt and pepper – to taste
Instructions
- Cook the quinoa according to the packet instructions (should take around 20 minutes) - be sure to rinse the quinoa before cooking as this reduces its bitterness.240 g quinoa
- While the quinoa cooks, start on the beans. Heat a medium sized pan on the stove and add the coconut oil.1 tsp coconut oil
- Pop the garlic in for a minute or so (over a medium heat) and stir, then add the beans.3 garlic cloves, 250 g black beans
- Sprinkle all the spices over the beans and mix through really well.2 tsp cumin, 1 tsp smoked paprika, ½ tsp chilli powder
- Add the sweetcorn to the mix.1 cup sweetcorn
- Season to taste and squeeze the lime juice in.1 tbsp lime juice
- Stir up really well and let it heat through for five minutes.
- Once the quinoa is cooked stir the tahini and tamari through it.2 tbsp tahini, 2 tbsp tamari
- Bring a medium sized pan to the boil and put the kale in for about one minute, then drain.6 handfuls of kale
- Peel and chop the avocado (½ an avocado per serving), and sprinkle with lots of salt and black pepper.3 avocados, Salt and pepper
- Serve it all up with beetroot hummus – the recipe is here.This beetroot hummus
- Sprinkle with chilli flakes to your taste (we like the chilli flakes on the kale for a spicy kick).1 tsp chilli flakes
- Boom, one kick-ass rainbow bowl done!
Nutrition
Calories: 470kcal | Carbohydrates: 60g | Protein: 16g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 44mg | Potassium: 1288mg | Fiber: 15g | Sugar: 5g | Vitamin A: 6244IU | Vitamin C: 82mg | Calcium: 151mg | Iron: 5mg
Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
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