Rainbow Vibrancy Bowl

One of our favorite simple healthy meals is a vibrancy bowl! Vibrancy bowls are easy, quick, and make great leftovers. They combine a grain base, roasted and/or fresh veggies, and a dressing of choice. You can also add a protein of your choice for an even heartier meal!

We’ve got a great how-to guide to make your own vibrancy bowl in our new cookbook, The Conscious Cleanse Cookbook

This recipe makes a hearty vegan meal that we think you’re going to love. Our Rainbow Vibrancy Bowl is a simple, (almost) one-tray meal full of good-for-you ingredients that’s perfect for dinner or lunch. It also contains beets, which means it’s a great way to check up on how efficiently your digestion is working (for more info about this, check out our blog about the Beetroot Test).

A dark blue bowl filled with roasted yellow and red beets, carrots, fresh greens, and quinoa

For more vibrancy bowls, make sure to grab a copy of our cookbook! It has several yummy vibrancy bowl recipes, including this Mexican Rice Bowl. Order your copy here.

We hope you like this plant-based recipe! If you have a favorite vibrancy bowl recipe, be sure to let us know in the comments below, we love hearing from you.

With love and vibrancy bowls,

Jo & Jules

Rainbow Vibrancy Bowl

Yield: 3-4 servings


  • 1 cup quinoa, uncooked
  • 2-3 beets, peeled and cubed
  • 4-5 rainbow carrots, sliced
  • 1 onion, sliced
  • 6 garlic cloves, roughly chopped
  • ½ cup olive oil, divided
  • 3 TB. apple cider vinegar
  • Juice of ½ lemon
  • Salt and freshly ground pepper, to taste
  • Gomasio, for topping
  • Handful of fresh arugula or baby greens

Preheat oven to 350 degrees F. Toss beets, carrots, onion, and garlic in the ⅓ cup olive oil to coat. Season with salt and pepper, to taste. Spread veggies evenly in a baking tray, bake for 30-35 minutes or until veggies are just soft and beginning to caramelize.

Rinse quinoa under running water until water is clear. Bring 2 cups of water to a boil in a medium saucepan, add quinoa, reduce heat and simmer for 15-20 minutes until done. Fluff quinoa with a fork before serving.

To make dressing, add 3 TB olive oil, apple cider vinegar, and lemon juice to a small small bowl and mix until thoroughly combined. 

To serve, add quinoa and roasted veggies to a bowl. Top with fresh arugula or baby greens, drizzle with dressing, and sprinkle with Gomasio.

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