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!

Rainbow Veggie Bowl with Peanut Dressing & Curry Roasted Chickpeas

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Course: Main Course, Salad

Servings: 2 Bowls

Ingredients

For the Bowl:

• 2 cups cooked quinoa or rice
• 1 cup carrots julienned or thinly sliced
• 1 cup red bell peppers thinly sliced
• 1 cup shredded purple cabbage
• 1 cup shredded green cabbage
• 1 cup zucchini julienned or thinly sliced
• 1 cup fresh greens spinach, kale, or arugula
• 1/8 cup Thai basil leaves, thinly sliced optional

For the Peanut Dressing:

• 1/2 cup natural peanut butter or blend of peanut butter and PB2 to lower fat
• 1 clove garlic minced
• 1 Tbsp soy sauce or coconut aminos
• 1 Tbsp rice wine vinegar
• 1 tsp ginger grated
• 1 Tbsp maple syrup
• 2-3 tsp sriracha adds a little heat, but not much
• 1/2 lime juiced
• 1.5 Tbsp hot water hot helps with blending

Curry Roasted Chickpeas

• 1 can 15 ounces chickpeas or garbanzo beans
• 2 tsp olive oil
• 1/2 Tbsp maple syrup
• 2 teaspoons curry powder
• 1/4 teaspoon pepper
• Dash or two garlic powder

Instructions

Peanut Dressing:

• In a small bowl, whisk together all ingredients. Add more hot water as need to desired consistency.
• Set aside.

Curry Roasted Chickpeas

• Preheat oven to 400 degrees.
• Rinse and dry the chickpeas with paper towels and remove any lose skins.
• Place all ingredients in a medium size bowl and toss well to coat the chickpeas.
• Place chickpeas on a baking sheet lined with parchment paper in a single layer and bake 25 - 40 minutes until crispy. Shake the pan halfway through baking to turn chickpeas.
• After 25 minutes of baking, watch closely to ensure they don't burn.

Assemble the Bowl:

• If cooking veggies for a warming option, lightly them in a pan with a small amount of oil until just tender. Skip this step for a raw veggie option.
• In a bowl, layer cooked quinoa or brown rice as the base.
• Add veggies and greens. Top with Curry Roasted Chickpeas.
• Drizzle with peanut dressing just before serving.

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