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Rainbow Salad Bowl


For the longest time I couldn't understand how people can have just a bowl of salad for lunch and be full. It just didn't register. Coming from a country that loves food and where food is an expression of love itself, it was too difficult for my teeny tiny brain to comprehend. It's only when I moved to Europe and experienced my first salad bowl that I truly understood. It felt like a nice warm hug during gloomy days. I completely agree that salads can be boring sometimes and just not as tasty as you would want it to be, that's why I try my best to make my bowls interesting and delicious every time. Now, even my mom is a fan of my salad bowls. I keep adding and experimenting with the dressing and this time I just tried my first ever roasted and stirred rainbow salad bowl. Hope you like it. 😊😊😊

SERVES: 2
 PREP TIME: 15 mins
 COOK TIME: 15 mins
  • 1 cup purple cabbage (shredded)
  • 1 cup yellow cabbage (shredded)
  • 1 cup broccoli
  • 1 cup cauliflower
  • 1 cup carrot (thin sliced)
  • 1 cup beetroot (thin sliced)
  • 10 french beans
  • some spinach leaves
  • 1 cup cucumber (thin sliced)
  • 1 tomato (thin sliced)
  • 5-6 walnuts (roasted and broken down)
  • 1 lime
  • 1 tbsp pumpkin seeds
  • 1 tbsp watermelon seeds
  • 2 spoons olive oil
  • ½ tbsp chilli flakes
  • salt
  • pepper
  • chat masala

 1. Roast and Stir: Add some olive oil in a pan and slightly roast the broccoli and cauliflower and set it aside. Now, roast the beans, beetroot and carrots and set it aside. Stir the yellow cabbage and purple cabbage and set these aside too.
2. Make Dressing: In a small bowl add some olive oil, squeeze some lime juice, add some chilli flakes, salt and pepper and give it a good stir. Your salad dressing is ready.
3. Assemble: Add all the vegges in a bowl, add the walnuts, drizzle the salad dressing and mix all of these well. Garnish with some watermelon seeds and pumpkin seeds and enjoy this delicious salad bowl.

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