We’ve all had that experience when the middle of the week arrives and nothing really takes your fancy for dinner. This plant-based bowl will give you something to look forward to during those long morning meetings.

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Fresh vegetables: Carrots, cabbage, cucumber, spinach, bell pepper, radish, avocado, and corn adds all the colors to this rainbow bowl. If you are not a fan of one of these ingredients, feel free to switch out for something you prefer more. Sweet potatoes, beets, cherry tomatoes, red onion slices, and green beans are other good choices. Between the sesame-fried kale, creamy avocado, and the striking purple cabbage, this recipe creates a feast for the eyes and palate.This was so yummy! I had fresh dill growing at home so I made it with your dill sauce and it was so good :) Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).

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Between the beans and the quinoa, you might be wondering how this Buddha bowl can get any heartier.

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To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.