What if your salad was more than just a salad? What if it was a glow-up in a bowl? Our Rainbow Glow Bowl is full of vibrant veggies, protein-rich quinoa, and topped off with a creamy, adaptogen-loaded blueberry-miso dressing. It also features roasted beets, massaged kale (yes, your kale needs some love), crunchy cabbage, and a touch of spicy kimchi to keep things interesting. It’s colorful, nutrient-packed, and honestly, it might just make you feel like a wellness guru without tasting like grass.
Why This Recipe Works
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Nutrient Overload: It’s basically a bowl PACKED with superfoods. Antioxidants, fiber, probiotics, and adaptogens all hanging out in one place.
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It’s Flavorful: Sweet roasted beets, tangy kimchi, earthy quinoa, and a blueberry-miso dressing makes for a delicious (but healthy!) end result.
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Meal Prep Heaven: Prep the components ahead of time, and you’ll have lunch sorted for days. Bonus: It actually gets better as the flavors mingle.
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Gut-Friendly Goodness: Kimchi and miso bring the probiotics, while fiber from the veggies keeps things moving along smoothly (if you catch my drift).
The Health Benefits
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Beets: Loaded with nitrates to boost blood flow and stamina.
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Kale: It’s got fiber, iron, and vitamins galore. Massaging it makes it less bitter and easier to digest.
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Quinoa: Packed with protein and all nine essential amino acids.
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Kimchi: Fermented and full of probiotic goodness. Kimchi supports gut health and adds a little spicy kick.
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Purple Cabbage: High in antioxidants and vitamin C.
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Ashwagandha: An adaptogen that helps your body chill out and handle stress. You might think of it as nature’s chill pill.
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Blueberries: Little antioxidant bombs that keep your skin glowing and your brain sharp.
Ingredients
For the Bowl:
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2 medium beets, peeled and diced
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1 tbsp olive oil
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½ tsp sea salt
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½ tsp black pepper
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1 cup cooked quinoa
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½ tsp turmeric powder
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2 cups kale, de-stemmed and chopped
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½ tbsp lemon juice
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½ tsp olive oil
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½ cup shredded carrots
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¼ cup kimchi
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½ cup purple cabbage, shredded
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¼ cup sprouts (alfalfa, broccoli, or your choice)
For the Adaptogenic Blueberry-Miso Dressing:
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½ cup fresh or frozen blueberries
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1 tbsp miso paste (white or chickpea)
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1 tbsp tahini
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1 tsp ashwagandha powder
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1 tbsp apple cider vinegar
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½ tsp maple syrup or honey
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2 tbsp water (adjust for consistency)
Substitutes
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Quinoa Swap: No quinoa? Sub in farro, brown rice, or cauliflower rice for a low-carb option.
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No Ashwagandha? Skip it or swap with maca powder for a different adaptogenic vibe.
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Beets Not Your Thing? Try roasted sweet potatoes or butternut squash.
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Miso MIA? A dash of soy sauce or tamari can give you that umami kick.
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Don’t Have Tahini? Almond butter or cashew butter will give you a similar creaminess.
Step-by-Step Instructions
Step 1: Roast the Beets
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Preheat oven to 400°F (200°C).
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Toss diced beets with olive oil, salt, and pepper.
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Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Step 2: Turmeric Quinoa Magic
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Stir turmeric powder into warm, cooked quinoa.
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Fluff with a fork, admire the golden glow, and set aside.
Step 3: Kale Massage Therapy
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Add kale to a large bowl.
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Drizzle with lemon juice and olive oil.
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Use your hands to massage it for 2 minutes until it softens and turns deep green. Your kale is now relaxed and ready to party.
Step 4: Blend the Dressing
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Add all dressing ingredients to a blender.
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Blend until smooth and creamy.
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Add more water to adjust the consistency if needed.
Step 5: Build Your Bowl
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In a serving bowl, layer the turmeric quinoa, massaged kale, shredded carrots, kimchi, purple cabbage, roasted beets, and sprouts.
Step 6: Drizzle and Devour
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Generously drizzle the adaptogenic blueberry-miso dressing on top.
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Mix it up or keep it layered — your call.
Pro Tips for Your Rainbow Bowl
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Roast Your Beets: Cut them evenly for consistent roasting and caramelization.
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Massage the Kale: Don’t skip this! Massaging breaks down the fibers and makes it tender and less bitter.
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Quinoa Done Right: Rinse it well before cooking to get rid of any bitterness.
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Dress it Up Later: If you’re meal prepping, store the dressing separately and drizzle just before eating to keep things fresh.
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Double the Dressing: Trust me, you’ll want extra for future bowls, roasted veggies, or even as a dip.
FAQ Section
Can I make this ahead of time?
Absolutely! Prep all the ingredients and keep them in separate containers. Assemble when you’re ready, and add the dressing last.
How long does the dressing last?
About 4-5 days in the fridge. Just give it a shake or stir before using.
What’s the deal with massaging kale?
It softens the kale, making it more tender and easier to digest. Plus, it absorbs the dressing better, which means more flavor in every bite.
Can I skip the adaptogen?
Totally! The dressing will still taste amazing without it. But if you want that extra zen boost, keep it in.
Can I add protein?
For sure! Grilled chicken, tofu, or tempeh would make perfect additions.
Ready to Rainbow?
If you’re a fan of colorful, easy bowls that are also great for your health, you’ll love this Rainbow Glow Bowl!
Did you make this bowl your own? If so, we want to hear about it! Tell us what you threw out or added in the comments below. We love comparing notes so the rest of our Steamy Fam can get inspired!
Rainbow Glow Bowl with Adaptogenic Dressing
Ingredients
For the Bowl
- 2 medium beets peeled and diced
- 1 tbsp olive oil (for tossing beets)
- ½ tsp sea salt
- ½ tsp black pepper
- 1 cup cooked quinoa
- ½ tsp turmeric powder
- 2 cups kale de-stemmed and chopped
- ½ tbsp lemon juice
- ½ tsp olive oil (for massaging kale)
- ½ cup carrots shredded
- ¼ cup kimchi
- ½ cup purple cabbage shredded
- ¼ cup sprouts (alfalfa, broccoli, or your preferred choice)
For the Adaptogenic Blueberry Miso Dressing
- ½ cup blueberries fresh or frozen
- 1 tbsp miso paste white or chickpea
- 1 tbsp tahini
- 1 tsp ashwagandha powder
- 1 tbsp apple cider vinegar
- ½ tsp maple syrup or honey
- 2 tbsp water adjust for consistency
Instructions
- Preheat the oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender.
- While the beets are roasting, stir turmeric into warm, cooked quinoa. Fluff with a fork and set aside.
- In a large bowl, add kale, lemon juice, and olive oil. Massage with your hands for about 2 minutes until the kale softens and turns a deep green.
- Blend all dressing ingredients until smooth and creamy. Adjust the thickness by adding more water if needed.
- In a serving bowl, layer the turmeric quinoa, massaged kale, shredded carrots, kimchi, purple cabbage, roasted beets, and sprouts.
- Generously drizzle the blueberry-miso dressing over the bowl. Enjoy!
