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Rainbow Bowl

  • Author: Chef Serena Poon



1 lb baby golden yellow potatoes (sliced into ¼” rounds)

1/2 large sweet potato (skin on // slice into ¼”)

2 large carrots (sliced into 1/8” rounds)

1 medium beet (slice into 1/8” slices)

1 medium golden beet (slice into 1/8” slices)

4 medium red or watermelon radishes (halved, or quartered if large)

2 TB avocado oil

1 tsp unsalted seasoning powder (or can use za’atar, or curry, or cumin)

½ tsp freshly ground black pepper

½ tsp sea salt or Himalayan pink salt

1 cup red cabbage (thinly sliced)

½ medium red pepper (thinly sliced)

½ medium yellow bell pepper

1 cup broccolini (roughly chopped)

2 cups chopped curly kale


3 TB fresh lemon juice

2 TB tahini

2 TB raw hemp seeds

½ medium avocado (sliced)

Fresh cilantro or parsley (optional)


  1. Preheat oven to 400F
  2. Line two baking sheets with parchment paper or silpat.
  3. In a large mixing bowl, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with 1 TB of the avocado oil, ½ tsp of the seasoning powder of choice, ¼ tsp black pepper, and ¼ of salt. Toss to combine. Place the vegetables onto one of the baking sheets and bake for approximately 20-25 minutes or until golden brown and tender.
  4. Using the mixing bowl again, add the cabbage, bell peppers, and broccolini. Drizzle with the remaining 1 TB of oil, ½ tsp of seasoning powder of choice, ¼ tsp black pepper, and ¼ of salt. Toss to combine. Place vegetables onto other baking sheet.
  5. When the potatoes/carrots reach the 10-minute mark, add the second pan to the oven and bake for approximately 15-20 minutes. In the last 5 minutes of baking, add the kale to either pan and roast until tender and bright green.
  6. Serve in a bowl or plate with the vegetables mixed together or separated and garnish with avocado, fresh lemon juice, tahini, hemp seeds, fresh herbs (optional), and fresh black pepper and salt to taste.


Please use organic whenever possible.