These rainbow vegetable bowls make the perfect lunch option for any time of year and are a great way to get an abundance of delicious plant based ingredients into your meal. There are really are no set rules that you have to follow when making these; you can fill them with whatever you fancy or need to use up in the fridge. This bowl has a combination of raw and roasted veggies, along with an incredibly tasty, creamy cannellini bean dip!
I love tucking into a meal, knowing that it’s filled with ingredients containing lots of amazing vitamins and minerals- it just automatically makes my body feel happy inside! Not only do I try and make sure that I get lots of vegetables into my meals throughout the day, but also a variety of different coloured fruits and veggies as well. Roasting vegetables is one of my favourite ways to cook them, as I find it really brings out all of the delicious flavours; here I’ve gone for a combination of butternut squash (one of my absolute faves), cherry tomatoes and red onions, but you could use whatever you like! To bring all of these amazing ingredients together, I’ve whipped up a super creamy cannellini bean dip with lots of garlic and fresh lemon juice. It’s basically like a hummus, except without the chickpeas and is a good way to add in some plant based protein to a salad.
For me, this salad bowl really does have everything I need in a meal: it’s colourful, fresh, packed with veggies, flavourful, includes plant based protein and healthy fats! It’s also made from natural, wholesome ingredients and can easily be prepped in advance for lunches and dinners on the go; salad perfection if you ask me!
