Produce for Kids

Rainbow Buddha Bowl

This Rainbow Buddha Bowl is a great way to easily get more veggies into your family’s diet! This bright, fun, and nutrition-packed dinner is super easy to prepare, and even more fun to put together!

My goal was to come up with a kid-friendly buddha bowl recipe. I sat thinking about what would encourage my 9-year-old to dive into a bowl packed with veggies and grains.

Vibrant colors popped into my head. I knew if it looked bright and delicious along with a touch of fun, she would be on board.

Nutrition Tip: Each rainbow hue has unique health perks. Orange sweet potatoes help protect vision, purple cabbage has disease-fighting powers, and red tomatoes may be cancer-fighters.

I got to thinking about what veggies I could try and then I decided I was going for it – I was going to add ALL THE VEGGIES – and the rainbow theme was born. Who can say no to this colorful dinner option?

I went with a combo of roasted veggies and fresh veggies. Choose what you think will go over best with your family. There are so many options in each color category once you start thinking about it. To add extra protein, top with a fried egg!

Rainbow Buddha Bowl

Rainbow Buddha Bowl

This Rainbow Buddha Bowl is a great way to easily get more veggies into your family’s diet! This bright, fun, and nutrition-packed dinner is super easy to prepare, and even more fun to put together! This recipe calls for a combo of roasted veggies and fresh veggies but choose what you think will go over best with your family. To add extra protein, top with a fried egg!

Yield: 4
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 1 medium sweet potato, peeled, diced
  • 1 cup Eat Smart® Broccoli Florets
  • 1/2 small purple cabbage, sliced
  • 1 tablespoon olive oil
  • 2 cup cooked quinoa, cooked according to package directions
  • 1 cup red cherry tomatoes, quartered
  • 1/2 cup yellow cherry tomatoes, quartered
  • 1 avocado, sliced
  • 4 tablespoons yogurt Ranch dressing

Instructions

  1. Preheat oven to 425F.
  2. Place sweet potatoes, broccoli and cabbage onto parchment-lined baking sheet. Toss with oil and season with salt and pepper, to taste. Bake 15-20 minutes, or until potatoes are soft.
  3. Divide cooked quinoa into 4 bowls. Top with roasted sweet potatoes, broccoli, cabbage, red tomatoes, yellow tomatoes and avocado. Don’t forget to be creative!
  4. Drizzle with dressing.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 402Total Fat: 15gCholesterol: 3mgSodium: 203mgCarbohydrates: 58gFiber: 11gSugar: 9gProtein: 11g

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Jodi Danen

About the Author

Jodi Danen

Jodi Danen is a registered dietitian and mother of two elementary-aged budding chefs. She is the voice of Create Kids Club, a food and nutrition blog for parents who desire healthy family meals but are short on time. Her recipes are simple to prepare, have a short ingredient list, and focus on fresh foods. With her background in school nutrition, she is passionate about getting children in the kitchen cooking at young ages & believes this is key to forming healthy habits for life.

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