Rainbow Bowls with Almond Butter Dressing

Rainbow Salad Bowl with Almod Butter Dressing being drizzled

 Packed with an entire rainbow’s worth of veggies, these bowls are the perfect way to celebrate delicious summer produce! They’re endlessly customizable, too - simply remove what you don’t like (or can’t find), and swap in what you love! There are no wrong choices when it comes to making these.



  • For the Bowls
  • 3 cups mixed salad greens
  • 1/2 head purple cabbage, shredded
  • 1 red bell pepper, diced
  • 1 ear fresh corn, blanched and cut off cob
  • 1 cup grape or cherry tomatoes, halved
  • 2 carrots, shredded
  • 1 can chickpeas, drained and rinsed
  • 1 cup quinoa, cooked
  • 1/4 cup fresh cilantro, roughly chopped (optional)
  • 1/4 cup fresh mint, roughly chopped (optional)
  • For the Dressing
  • 1 cup Spread The Love® UNSALTED Almond Butter
  • 3 tbsp fresh lemon juice (about 1 large lemon)
  • 1 1/2 inch piece fresh ginger, peeled and finely grated
  • 1 - 2 tbsp maple syrup (to taste)
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 3/4 - 1 cup water
  • Optional, for Roasted Chickpeas
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp salt


  • Step 1
    If desired, begin by preparing the roasted chickpeas (this step can be skipped if uncooked chickpeas are preferred - a completely delicious option, especially if you don’t have an oven at your disposal!). Preheat the oven to 425 degrees F. Toss the chickpeas with olive oil, curry powder, and salt on a rimmed baking sheet until evenly coated. Spread evenly on pan and roast until just crisp, about 30 minutes.
  • Step 2
    Next, prepare the Almond Butter Dressing. In a medium bowl, whisk together almond butter, lemon juice, grated ginger, 1 tbsp maple syrup, salt, paprika, cayenne pepper, and 3/4 cup water until smooth. Taste and add more maple syrup or salt as desired, or add additional water if a thinner consistency is desired. Transfer to a jar and store in the fridge until ready to serve.
  • Step 3
    Finally, assemble the bowls. Divide the salad greens between three or four servings (depending on how hungry your diners are), then top with cabbage, bell pepper, corn, tomatoes, and carrots. Next, divide cooked quinoa and chickpeas among the bowls. Sprinkle on chopped cilantro and mint if desired, and top each bowl with a healthy drizzle of dressing.
  • Step 4 - Note
    There will be plenty of dressing left over! Try using it as a dipping sauce, or as a topping for grilled chicken or tofu.
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