It’s May! One of the busiest months of the year. If you have kids you know how crazy May can get! If you don’t have kids, this month still tends to be packed with summer planning and other goings-on as the weather gets warm.
Right now quick and easy is the name of the game for mealtime. We’re not feeling super motivated to spend hours in the kitchen, but still want healthy and delicious meals that will hit the spot (for us and our families!).
When we find ourselves avoiding the kitchen, we like to reach for something simple with lots of different nutrients like this Arugula and Quinoa Vibrancy Bowl with Honey-Lime Cilantro Dressing.
There’s nothing better than a vibrancy bowl when you need an easy meal that’s filling and satisfying but doesn’t take a ton of prep. Vibrancy bowls are a low-effort way to pack in grains and tons of veggies.
For this version, we chose quinoa for a high-protein grain (that’s also a complete protein!) combined with spiralized carrots and zucchini, cabbage, and arugula to add lots of different textures. Cilantro and sprouts add a fresh bite and extra vitamins to this bowl, and the Honey-Lime Cilantro Dressing ties everything together with a zesty sour-sweet punch.
The best part about these bowls is the amount of prep you can do beforehand to make them come together even faster. We highly recommend cooking big batches of quinoa (or your favorite grain) to have on hand for bowls like this. You can also make a batch of spiralized veggies in advance to speed up your prep time and you’re good to go!
To make this recipe even faster to put together, you can also make a large batch of the dressing ahead of time and store it in a mason jar in your fridge.
We also love bowl-based recipes because it’s super easy to switch up the ingredients. Don’t like this dressing? Feel free to sub in your favorite! Don’t love quinoa? Swap in brown rice, millet, or any other grain you enjoy.
Flexible meals like these are the backbone of our meal prep success, so we love sharing them. Give this vibrancy bowl a try and share your thoughts in the comments below!
With love and easy meals,
The Conscious Cleanse Team
Arugula and Quinoa Vibrancy Bowl with Honey-Lime Cilantro Dressing
Yield: 2 servings
Ingredients for the salad:
- 2 cups arugula
- ¼ cup fresh cilantro, chopped
- 1 cup carrots, spiralized
- 1 cup zucchini, spiralized
- 1 cup red cabbage, chopped
- ½ cup sprouts (alfalfa, radish, or your favorite variety)
- 2 cups quinoa, cooked
- sesame seeds, for garnish (optional)
Ingredients for the dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- ¼ cup fresh cilantro, finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions:
To cook quinoa, soak first for at least 20 minutes. Using a fine mesh strainer, drain and rinse with cold water. Transfer to a medium sized pot and add 2 cups water and a pinch of sea salt. Cover and bring to a boil. Turn heat down to a simmer and cook for 10 to 12 minutes. Remove quinoa from heat and allow to sit for 5 minutes with the lid on. Fluff quinoa with a fork and let cool.
While quinoa is cooling, spiralize carrots and zucchini. If you don’t have a spiralizer, use a julienne peeler or cut them into thin matchsticks. In a large bowl, arrange spiralized carrots and zucchini, cabbage, cilantro, arugula, sprouts, and cooled quinoa.
To make the dressing, whisk together olive oil, fresh lime juice, apple cider vinegar, honey (or agave), minced garlic, and finely chopped cilantro in a small bowl. Add salt and black pepper to taste.
Pour Honey-Lime Cilantro Dressing over salad and toss until everything is fully coated.
*Optional: Garnish with extra sprouts or sprinkle of sesame seeds for added texture and flavor.
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