Rainbow Veggie Bowls with Peanut Dressing

One of JR’s and my favorite summer meals is a rainbow veggie bowl with creamy peanut dressing. It’s a vibrant, nourishing way to enjoy fresh, seasonal vegetables from our garden or the farmers’ market. This dish is as versatile as it is delicious—you can serve it as a bowl on a bed of rice or quinoa, or wrap the ingredients in rice paper for a handheld option with dipping sauce.

We always adjust the meal to suit our Ayurvedic doshas. JR, with his Vata dosha, does better with cooked veggies, so I lightly sauté his veggies in a bit of oil to add warmth and make them easier to digest. For me, as a Kapha dosha, raw vegetables are balancing and energizing, so I pile my bowl high with fresh veggies and greens straight from the garden.

To make it hearty and flavorful, we use curry roasted chickpeas for protein. They add a warm, spiced crunch that complements the fresh veggies and creamy peanut dressing beautifully. This is equally delicious with curry roasted cashews instead of chickpeas — or do both! Just roast the cashews for less time to ensure they stay golden and not overly toasted.

The peanut dressing ties everything together, and I like to add a touch of sriracha for a little noticeable heat and a lot of flavor. If you’re not a fan of spice, you can leave it out or start with a small amount, tasting and adjusting as needed. Or, leave it out and let your guests sprinkle on some sriracha to their own bowls.

This meal is a wonderful way to eat seasonally and pack more vegetables into your day. Enjoy it as a bowl or in wraps, either way it’s a flavorful, nourishing dish that celebrates the best of summer veggies!