Roasted Rainbow Bowl with pesto Cauli’ “rice”
A delicious Rainbow bowl is my favourite dish to get a few extra veggies into my girl’s tummies. Add wilted or fresh greens and you have a delicious meal packed full of nutrients. I like to think of veggie bowls less of a recipe but more of a customizable bowl – each one totally unique. Simply swap out the dressing and you can create endless varieties.
I’m really excited to share this Roasted Rainbow Bowl with Cauli’ Rice recipe with you. It’s packed full of veggies and so colourful it looks amazing on your plate. You are going to love it! Be sure to check out my Lemon Tahini Dressing, it will enhance any rainbow bowl you create.
Sunday’s are my usual meal prep day. We turn our kitchen into a dance party, sip Green Smoothies, Chocolate Goodies and have a blast prepping for the upcoming week. By preparing a massive batch of roasted veggies, dinner is ready in a snap. Perfect for days when you are running tight on time.
Want a little boost of inspiration? Be sure to download my FREE Healthy Habits Guide. Print it out, save it, or screen shot it before you head to the supermarket.
Cauli’ rice
If you have any grain sensitives or follow a keto diet, you can easily bulk up any dish by turning a head of cauliflower into “rice”. I prefer to use a food processor, and simply pulse the floret to create a rice like texture, but you can also use a knife or a hand chopper.
My girls are huge veggie fans, they have grown up eating exactly what I eat. Sadly, the typical SAD – Standard American Diet, often begins in childhood. Far too often, children are given processed and packaged foods in their school lunches vs. fresh vegetables. Sugar laden sweets vs. fresh fruit. This is one reason why child obesity is at an overall high.
Veggies bowls are one of my favourite dishes to make as they are a huge favourite at my house. Serena asked for purple cauliflower and rather than roasting it – which you absolutely can do, we turned it into cauli’ rice. Cauliflower rice is quick and easy to prepare, it’s Keto friendly and super trendy in the low carb world. If you are short on time, it can easily be found in both the produce and freezer section of your local supermarket.
Vegetables you can turn into rice:
Choose vegetables with a low water content such as: broccoli, sweet potatoes, carrots, rutabaga, jicama and beets.
This recipe is:
- vegan
- gluten free
- Keto friendly
- nutritious
- Serena taste tested, approved and DELICIOUS!
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- 2 cups brussel sprouts washed, trimmed and halved
- 2 cups rainbow carrots washed, peeled, sliced lengthwise then halved
- 2 cups candy cane beets washed, peeled and sliced width ways into slices
- 1 head cauliflower rinsed, leaves removed, cut into florets, then “riced” (approx 16oz)
- 2 cups mixed baby greens
- 1 tbsp olive oil extra virgin
- Salt and Black pepper to taste
- 2 cups packed Basil reserve 2-3 leaves for garnish
- ½ cup olive oil
- ½ cup almonds
- 3 cloves garlic
- ¼ tsp salt himalayan, celtic, grey
- Juice from ½ lemon approx 1/2 tbsp
- ¼ cup nutritional yeast optional
- Pre heat over to 400 degrees
Prep all veggies and lay on a lined baking tray, stir in 1 tbsp olive oil, salt and pepper, bake until tender and edges are browned (approx 20 mins)
In your food processor, add cauliflower florets, pulse until rice like size. Remove and place between papers to remove excess water.
In a pre-heated skillet add 1 tbsp olive oil and cauli “rice”, keep stirring on medium heat until oil is evenly spread, add salt/pepper to taste. Cover with a lid, continue cooking until tender (approx 5-8 mins).
In a food processor, add almonds and garlic and pulse until consistency is like a medium bread crumb. Add basil leaves, olive oil, lemon juice, salt and nutritional yeast. Continue to pulse until mixed in. Consistency should be thick. Mix in pesto to cauli "rice", fluff with a fork until nicely blended.
Serve cauli “rice” and veggies, baby greens and garnish with fresh basil and salt/pepper as needed.
- Feel free to use a mix of your own veggies
- Add more olive oil to pesto for a thinner consistency
- Rosemary is a nice addition to the roasted veggies (1 tsp)
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @achampagneyogi, #achampagneyogi and #healtyissexymovement), I’d love to see your creations.
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xo Amanda