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Salads

Rainbow Power Bowl

TIME

25 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

371 kcal

CARBS

35.5 g

PROTEIN

6.1 g

FAT

25.9 g

Z Rainbow Power Bowl

About this recipe

This colorful bowl brings together ingredients with deep agricultural roots: corn was domesticated in Mexico more than 8,000 years ago, while mangoes have been cultivated in India for over 4,000 years. Here, they meet crisp vegetables, creamy avocado, and a lemon vinaigrette in a fresh celebration of color and flavor.

WHY YOU’LL LOVE IT

Sweet mango, creamy avocado, and crisp vegetables bring contrasting flavors and textures to every bite. A bright lemon vinaigrette ties the colorful ingredients together. Ready in about 25 minutes with cooked corn, it adds a vibrant touch to your table.

Ingredients

Lemon Vinaigrette

  • 4 tbsp extra-virgin olive oil (60 ml)
  • 2 tbsp fresh lemon juice (30 ml)
  • 2 tbsp balsamic vinegar (30 ml)
  • 1 tsp Dijon mustard (5 g)
  • 1 tsp honey (7 g), optional
  • ½ tsp sea salt (about 3 g)
  • ¼ tsp freshly ground black pepper (about 0.6 g)
  • 1 small garlic clove, grated or finely minced (about 3 g), optional
  • 1 tbsp chopped fresh cilantro (about 1 g), optional

For the Bowl

  • 4 cups baby spinach (about 120 g)
  • 2 cups finely shredded purple cabbage (about 140 g)
  • 1½ cups cherry tomatoes, halved (about 225 g)
  • 1½ cups cucumber, diced or sliced into half-moons (about 155 g)
  • 1 cup shredded carrots (about 110 g)
  • 1 cup red bell pepper, sliced into thin strips (about 150 g)
  • 1 cup cooked sweet corn kernels (about 165 g)
  • 1 cup diced mango (about 165 g)
  • 2 medium avocados, diced or sliced (about 300 g flesh total)
  • ½ cup chopped fresh cilantro (about 8 g)

Preparation

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, salt, and black pepper. Add the honey, garlic, and 1 tablespoon of cilantro if using. Whisk until well combined.
  2. Divide the baby spinach evenly among 4 bowls, using about 1 cup per bowl.
  3. Add ½ cup of shredded purple cabbage to each bowl.
  4. Divide the cherry tomatoes, cucumber, carrots, red bell pepper, cooked corn, mango, and avocado evenly among the bowls. Arrange them in colorful sections over the spinach and cabbage.
  5. Sprinkle the bowls evenly with the ½ cup of chopped cilantro.
  6. Whisk the vinaigrette again, then divide it evenly among the 4 bowls just before serving.

Tips

Dry the washed spinach and vegetables thoroughly so the vinaigrette coats them without becoming watery.
Choose a ripe but firm mango for neat cubes, and slice the avocado just before serving.
For make-ahead preparation, refrigerate the vegetables and vinaigrette separately; add the avocado and dressing just before serving.

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