#colorfuleats

A tasty and healthy bowl with quinoa, chickpeas, and a bright roasted red pepper sauce. This bowl is a healthy and filling meal because it is full of fresh vegetables and feta cheese.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups cooked chickpeas. 1 red bell pepper, roasted and diced. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook quinoa according to package instructions. In a large bowl, combine cooked quinoa, chickpeas, roasted red pepper, cherry tomatoes, cucumber, red onion, and cilantro. Drizzle olive oil over the mixture and toss gently to combine. Season with salt and pepper to taste. Divide the mixture into serving bowls and sprinkle with crumbled feta cheese. Serve with a side of roasted red pepper sauce. Optional: Garnish with additional cilantro and a drizzle of olive oil. Enjoy your Chickpea and Quinoa Bowl with Roasted Red Pepper Sauce!

Prep Time: 15 minutes

Cook Time: 20 minutes

A popular Korean mixed rice dish called tofu bibimbap is loaded with vibrant veggies, marinated tofu, and a tasty sauce. It's a filling and nutritious dish that works well for lunch or dinner.

Ingredients: 200g firm tofu, sliced. 2 cups cooked rice. 1 cup shredded carrots. 1 cup spinach, blanched. 1 cup bean sprouts, blanched. 1 cup sliced mushrooms. 2 tablespoons sesame oil. 4 tablespoons soy sauce. 2 tablespoons gochujang Korean red pepper paste. 2 cloves garlic, minced. 2 tablespoons sesame seeds. 4 eggs. Salt and pepper to taste. Optional: sliced cucumber, shredded lettuce, kimchi for serving.

Instructions: Tofu slices should be pressed between paper towels to absorb extra moisture. Combine the sesame oil, garlic, sesame seeds, and soy sauce in a bowl. Let the tofu slices marinate in this mixture for a minimum of half an hour. In a skillet, preheat to medium. Marinated tofu slices should be cooked until both sides are golden brown. Put aside. Saut the mushrooms in the same skillet until they are soft. Put aside. Cook the eggs in the skillet until the desired doneness, which is usually over easy or sunny side up. Spoon cooked rice into individual serving bowls. Top the rice with the cooked tofu, eggs, bean sprouts, carrots, and mushrooms. Put the gochujang sauce on the side and serve right away. Before eating, combine all the ingredients.

Prep Time: 30 minutes

Cook Time: 20 minutes

Bursting with color and flavor, these healthy stuffed bell peppers are like little edible treasure chests, each one filled with a wholesome mixture of quinoa, black beans, and vibrant veggies. As they roast to perfection, the sweet aroma wafts through the kitchen, promising a meal that’s as nutritious as it is satisfying. Gather around the table and enjoy this heartwarming dish that celebrates the beauty of fresh ingredients and family togetherness.

Enjoy the vibrant colors and flavors of these Baked Beet Chips with a creamy Avocado and Goat Cheese Dip. A healthy and satisfying Paleo-friendly snack that's perfect for any occasion!

Ingredients: 2 large beets, thinly sliced. 2 tablespoons olive oil. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 2 ripe avocados. 4 ounces goat cheese. 2 cloves garlic, minced. Juice of 1 lemon. 1/4 cup fresh cilantro, chopped. 1/4 teaspoon red pepper flakes optional.

Instructions: Preheat your oven to 375F 190C. In a large bowl, toss the thinly sliced beets with olive oil, sea salt, and black pepper until well coated. Spread the beet slices in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the beet chips are crispy, flipping them halfway through to ensure even cooking. While the beet chips are baking, prepare the avocado and goat cheese dip. In a food processor, combine ripe avocados, goat cheese, minced garlic, lemon juice, and cilantro. If you like it spicy, add red pepper flakes. Blend the dip until smooth and creamy. Taste and adjust seasonings as needed. Once the beet chips are done, remove them from the oven and let them cool slightly. Serve the baked beet chips alongside the avocado and goat cheese dip for a delicious and nutritious Paleo snack or appetizer.

Prep Time: 15 minutes

Cook Time: 25 minutes

This vibrant and refreshing salad is perfect for summer gatherings or as a light lunch option. It's packed with fresh flavors from the sweet corn, creamy avocado, and zesty lime dressing, complemented by the protein-rich black beans. Plus, it's vegan-friendly!

Ingredients: 2 ears of corn, kernels removed. 1 ripe avocado, diced. 1 can 15 oz black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tbsp lime juice. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: The corn kernels, black beans, cherry tomatoes, red onion, and chopped cilantro should all be put in a large bowl together. To make the dressing, mix the olive oil and lime juice in a small bowl with a whisk. Sprinkle the salad with the dressing and gently toss to mix. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Rainbow Summer Rolls are a vibrant and refreshing dish filled with a colorful array of fresh vegetables, herbs, and optional shrimp, all wrapped in delicate rice paper. These rolls are perfect for a light and healthy meal or as a delightful appetizer for any summer gathering.

Ingredients: 8 rice paper wrappers. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1 cup purple cabbage, thinly sliced. 1 cup mixed greens. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 8 cooked shrimp, peeled and deveined optional. 1/4 cup hoisin sauce. 1/4 cup peanut sauce. 1/4 cup chopped peanuts for garnish. Water for soaking rice paper wrappers.

Instructions: Get all of your ingredients ready so that they can be put together. Warm up a big bowl that isn't too deep. Put one rice paper wrapper into the warm water and hold it there for 5 to 10 seconds, or until it gets soft and bendy. Put the wet rice paper wrapper on a plate or a clean, damp kitchen towel. In the middle of the rice paper wrapper, put a few slices of each vegetable, some mixed greens, mint leaves, cilantro leaves, and a shrimp if you can find one. First, fold the sides of the rice paper wrapper in. Then, roll it up tightly like a burrito. Do it again with the rest of the ingredients and wrappers. You can dip the rainbow summer rolls in both hoisin sauce and peanut sauce. Before serving, sprinkle chopped peanuts on top to make it look nice. Have fun with your healthy rainbow summer rolls!

Prep Time: 20 minutes

Cook Time: 0 minutes