This veggie bowl is great for warm summer evenings. I chose to have all my veggies raw except for the corn, but grilling them would be good too!
Combine all the ingredients for the dressing. You can add more liquid if you want to make it thinner. I made mine on the thicker side so it coated the quinoa better.
Here are the vegetables that I used. I love using a rainbow of colors in my dishes as I find it more visually appealing. Plus, it’s a great way to get your required daily intake of vegetables! Cut up all the vegetables and assemble the bowl.
Veggie Bowl with Avocado Dressing
- 4 Avocados
- 1/4 Cup Extra Virgin Olive Oil
- 2 Limes juiced
- 1/2 tsp Ground Cumin
- 1/4 tsp Cayenne
- 2 Cloves Garlic
- Pinch of Salt & Pepper
- 1/4 - 1/2 Cup Coconut Milk
- 12 Cherry Tomatoes halved
- 1 Cup Corn
- 1 of each Red, Orange & Yellow Bell Peppers
- 2 Cups Vegetable Broth
- 1 Cup Quinoa
For the dressing, put three avocados, oil, lime juice, cumin, cayenne and salt & pepper in the blender. Slowly add the coconut milk until it is the desired consistency. Water can be substituted but it will be less creamy.
In a saucepan, bring the quinoa and vegetable broth to a boil. Reduce to a simmer for approximately 15 minutes.
Cut up vegetables and the remaining avocado.4. Arrange the bowl with quinoa and vegetables. Top with the dressing.