These delicious Rainbow Buddha Bowls offer visual appeal for kids, and nutritious satisfaction for parents. The rainbow of vegetables will inspire your kids to think about how many colors they eat in a day, which can foster a lifetime of healthy eating habits. Not to mention, each bite provides a range of nutrients right now!
Rainbow Buddha Bowls Dressed to Impress Dairy-Free Kids
The bowls themselves are tasty, but it’s the dressing that ties it all together. The original recipe uses yogurt dressing, but there are many dairy-free alternatives that are just as delicious.
You can top these Rainbow Buddha Bowls with your family’s favorite store-bought dairy-free salad dressing. Daiya Creamy Dressings are allergy-friendly and popular, but we really like Goddess Dressing on bowls like this.
Or you can use a delicious homemade dairy-free salad dressing. Some that we love for this recipe include Creamy Lemon Poppy Seed Dressing, Thai Peanut Dressing, Anti-Inflammatory Dressing, Maple-Miso Dressing, and the Five-Star Ranch Dressing recipe in Go Dairy Free: The Ultimate Guide and Cookbook.
This rainbow buddha bowls recipe with photo was shared with us by produceforkids.com.
Special Diet Notes: Rainbow Buddha Bowls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. But be sure to pick a dressing (see above) that meets your dietary needs.
- 1 medium sweet potato, peeled and diced
- 1 cup broccoli florets
- ½ small purple cabbage, sliced
- 1 tablespoon olive oil
- Salt, to taste (see Editor Note below)
- Black pepper, to taste (see Editor Note below)
- 2 cups cooked quinoa
- 1 cup red cherry tomatoes, quartered
- ½ cup yellow cherry tomatoes, quartered
- 1 avocado, sliced
- 4 to 6 tablespoons dairy-free dressing (see the Post Above for suggestions)
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Place the sweet potatoes, broccoli, and cabbage on your prepared baking. Toss with the oil and season with salt and pepper.
- Bake the vegetables for 15 to 20 minutes, or until the potatoes are soft.
- Divide the quinoa between four bowls. Top with the red tomatoes, roasted sweet potatoes, yellow tomatoes, avocado, broccoli, and cabbage in a rainbow arrangement (see the picture).
- Drizzle each bowl with 1 to 1½ tablespoons of the dressing to serve.