Rainbow Salad Bowl with Orange Tahini Dressing

View on a large bowl filled with a colorful rainbow salad bowl.

5 from 1 vote

Rainbow Salad Bowl with Orange Tahini Dressing

This beautiful rainbow salad bowl is so refreshing and makes for a tasty light meal or side salad. It is loaded with nutrient dense fruits and vegetables and the orange tahini sauce is deliciously creamy, tangy and earthy. Great for meal-prepping lunches and also completely dairy-free, gluten-free and 100% plant-based.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Keyword: Vegan

Servings: bowls

Calories: 469kcal

Author: Jessica Laroche

Ingredients

For the dressing

½ cup tahini
½ cup orange juice freshly squeezed or store-bought
2 tbsp apple cider vinegar
1 small clove of garlic crushed
½ tsp salt
1-2 tsp maple syrup optional, depending on how sweet your oranges are

For the rainbow salad

⅓ cup uncooked quinoa
3 cups lettuce and/or baby spinach leaves
½-¾ cup purple cabbage finely sliced
½ red pepper sliced
1 large carrots shredded
1 avocado sliced
1 navel orange diced
½ english cucumber sliced
15 oz canned chickpeas rinsed and drained
fresh herbs (cilantro, parsley or basil) to taste

Instructions

Start by cooking the quinoa: in a small sauce pan, combine the quinoa with ⅔ cup of water. Cover and bring to a simmer. Then, once boiling, turn down the heat to low immediately and let it simmer covered for about 15 minutes. Then, remove from the heat and keep covered for 10 more minutes or so.
Make the dressing by whisking the tahini, orange juice, apple cider vinegar, garlic and salt. Taste and add sweetener if desired. Set aside.
When ready to eat, build your bowl by layering the lettuce, quinoa, vegetables, oranges, chickpeas and fresh herbs. Drizzle the tahini orange dressing over and enjoy!

Video

Notes

Store the leftover tahini orange dressing apart from the produce in the fridge for up to 4-5 days.
This salad is so easy to customize! Other ingredients to consider include: blueberries, cherry tomatoes, mint or basil, roasted beets or sweet potatoes, walnuts, olives, corn. Top with smoky tofu, balsamic tofu or miso tempeh to boost your salad with more plant-based protein.
Other sauces to consider: Thai peanut butter sauce, avocado green goddess sauce or vegan walnut pesto.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition