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Rainbow Bowl


After a hugely busy and exhausting week, I was in desperate need of a giant bowl of antioxidant rich vegetables today. I’m always encouraging my clients to eat a rainbow of fruits and vegetables throughout the week. Not only are fruits and vegetables delicious but every different coloured fruit and vegetable provides our bodies with a different package of nutrients. For example, green coloured fruits and vegetables are packed with folate, B-vitamins, Vitamin K and iron while the yellow and orange fruits and vegetables are a nutritious source of Vitamin-C as well as health promoting carotenoids and bio flavonoids.

This vegetable bowl is ridiculously simple yet extremely tasty. It makes an easy light lunch when all you feel like is vegetables or a wonderful side dish to accompany a portion of meat or fish. It would also work well with added tofu or egg or topped with a handful of toasted peanuts or cashews.

Rainbow Bowl

Serves 2

  • 1 Tbspn good quality olive oil

  • 2 cloves garlic, chopped

  • 4 cups of different coloured vegetables (I used broccoli florets, thinly sliced carrots & pumpkin, sliced purple cabbage)

  • ¼ - ½ cup water

  • 1 tsp honey

  • 1-2 Tbspn soy sauce

  • Freshly ground black pepper

  1. Heat the oil in a deep wok or pan over a high-heat

  2. Add the garlic and vegetables and a dash of the water and stir-fry for 2-3 minutes, adding more water if necessary)

  3. In a small bowl, mix the honey and soy sauce together and pour into the pan over the vegetables. Stir the sauce through the vegetables and season with pepper.

  4. Serve the vegetables into your favourite bowl and eat!


Gluten-free (with gluten-free soy sauce), Dairy-Free, Vegetarian, Nut/Peanut-free (without toasted peanuts or cashews)

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