Raw Rainbow Bowls
Servings
4people
Servings
4people
Ingredients
  • ½cup dry lentils*
  • FOR THE MARINATED MUSHROOMS:
  • Juiceof 1 lemon
  • ¼cup cold-pressed olive oil
  • 3tablespoons raw cider vinegar
  • 1small shallot, minced
  • 3cloves garlic, peeled and crushed
  • 1tablespoon minced, fresh ginger
  • 1tablespoon raw honey
  • 1teaspoon crushed red pepper flakes
  • 1teaspoon sea salt
  • 6-8ounces small mushrooms, sliced
  • FOR THE DRESSING:
  • ¼cup tahini
  • ¼cup lemon juice
  • 2cloves garlic, finely minced
  • 3tablespoons cold-pressed olive oil
  • 1teaspoon raw honey
  • ¼teaspoon salt
  • 3-4tablespoons purified water
  • FOR THE BOWLS:
  • 8cups baby spinach leaves
  • 1large red beet, scrubbed and grated
  • 1cup julienned or coarsely grated carrot
  • 2small yellow squash, peeled or spiralized into veggie noodles
  • 1 cucumber, peeled or spiralized into veggie noodles
  • 1cup shredded purple cabbage
  • ⅓cup dehydrated dragon fruit, mulberries or goji berries
  • 2small avocados, halved, seeded and peeled
  • ½cup chopped fresh parsley
  • Pincheach salt and ground pepper
Instructions
  1. Sprout lentils 3–5 days before making salad.*
  2. Marinate mushrooms: In a large bowl, whisk lemon juice, oil, vinegar, shallot, garlic, ginger, honey, red pepper flakes and salt. Add mushrooms and stir to coat. Cover, and refrigerate mushrooms at least 1 hour and up to overnight.
  3. Make dressing: In a small bowl, whisk tahini, lemon juice, garlic, olive oil, honey and salt. Slowly drizzle in water, whisking to desired consistency. Dressing should be thin enough to toss with vegetables, like a salad dressing. Note: The dressing will thicken if refrigerated but can be loosened by stirring in 1 tablespoon water.
  4. Assemble bowls: Divide spinach among four serving bowls. Top with piles of grated beet, carrot, squash noodles, cucumber noodles, purple cabbage, dehydrated fruit, mushrooms and sprouted lentils. Top each with an avocado half, parsley, drizzle of dressing, salt and pepper.
Recipe Notes
Nutrition Facts
Raw Rainbow Bowls
Amount Per Serving
Calories 461 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Sodium 338mg 14%
Total Carbohydrates 59g 20%
Dietary Fiber 24g 96%
Sugars 17g
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (ABOUT 3 CUPS): 461 cal, 16g fat (10g mono, 4g poly, 2g sat), 0mg chol, 338mg sodium, 59g carb (24g fiber, 17g sugars), 21g protein