Rainbow Vegetable Bowl


Bunch of colorful raw vegetables (such as carrots, radishes, beets), shaved or sliced thin

Olive oil

1 cup buckwheat, quinoa or other whole grains such as brown rice

Handful of cauliflower and broccoli florets

Bunch of spinach

3 handfuls shredded red cabbage

2 handfuls of nuts and seeds, such as almonds, pumpkin seeds

Sea salt and freshly ground black pepper

Dressing of choice


Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Toss any vegetables suitable for roasting, such as carrots, broccoli, beets, with just enough olive oil to coat and scatter them on the baking sheet. Season lightly with salt. Roast until tender, 20 to 30 minutes. Thinly slice anything that you choose to leave raw, such as chioggia beets and the purple cabbage.

In a medium saucepan set over medium heat, warm a drizzle of olive oil and cook your grain.

Steam or boil the cauliflower until just tender, about 4 minutes. Rinse under cold water, drain, and set aside.

Divide the grains among 4 bowls and top with the rest of the ingredients, either in groups by color or mixed together. Season with salt and pepper to taste. Drizzle with your favorite vinaigrette or dressing and serve immediately.