2smallyellow squash, peeled or spiralized into veggie noodles
1cucumber, peeled or spiralized into veggie noodles
1cupshredded purple cabbage
⅓cupdehydrated dragon fruit, mulberries or goji berries
2smallavocados, halved, seeded and peeled
½cupchopped fresh parsley
Pincheachsalt and ground pepper
Sprout lentils 3–5 days before making salad.*
Marinate mushrooms: In a large bowl, whisk lemon juice, oil, vinegar, shallot, garlic, ginger, honey, red pepper flakes and salt. Add mushrooms and stir to coat. Cover, and refrigerate mushrooms at least 1 hour and up to overnight.
Make dressing: In a small bowl, whisk tahini, lemon juice, garlic, olive oil, honey and salt. Slowly drizzle in water, whisking to desired consistency. Dressing should be thin enough to toss with vegetables, like a salad dressing. Note: The dressing will thicken if refrigerated but can be loosened by stirring in 1 tablespoon water.
Assemble bowls: Divide spinach among four serving bowls. Top with piles of grated beet, carrot, squash noodles, cucumber noodles, purple cabbage, dehydrated fruit, mushrooms and sprouted lentils. Top each with an avocado half, parsley, drizzle of dressing, salt and pepper.
Raw Rainbow Bowls
Amount Per Serving
Calories 461Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 2g10%
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Total Carbohydrates 59g20%
Dietary Fiber 24g96%
* Percent Daily Values are based on a 2000 calorie diet.