Fresh Cooked Vegetables

Veggie Rainbow Bowl

Preparation: 20 minutes

Serves 3-4


  • 1 to 1-1/2 cups of black rice uncooked
  • 1 bunch rainbow carrots, peeled and chopped
  • 1 large turnip, peeled and chopped
  • 1 large sweet potato, chopped
  • 1 pack love beets
  • 150g rocket
  • 1/3 cup of pomegranate arils


  1. Preheat oven to 200 degrees
  2. Spread the sweet potato rounds in an even layer on a large baking sheet.
  3. Spread the carrots and turnips evenly over another baking sheet.
  4. Drizzle all of the veggies with olive oil and use your hands to coat the full surface of the veggies.
  5. Sprinkle with salt and place both baking sheets in the oven. Roast for 20 minutes, then remove the carrots and turnips. Flip the sweet potatoes and roast for an additional 5-10 minutes, until golden and cooked through.
  6. While the vegetables are roasting, cook the rice according to package instructions
  7. Divide the rice among 3-4 bowls, then add heaping handfuls of rocket to each bowl, along with the desired amount of roasted carrots, turnips, sweet potato, and beets.
  8. Top with a sprinkle of pomegranate seeds and drizzle with a dressing of your choice. We recommend a tahini dressing. Serve and enjoy!