Give your plate a colorful, cheery upgrade with these yummy rainbow recipes.
These recipes feature bright fruits and veggies that look great and taste even better!
Recipes like Eat-the-Rainbow Chopped Salad with Basil & Mozzarella and Spiralized Rainbow Carrots are nutritious, delicious and beautiful.
Sonia Bozzo
Look for precooked lentils in the refrigerated section of the produce department.
Assemble the bowls before serving or let everyone make their own.
Serve with Sriracha hot sauce, if desired.
Sonia Bozzo
With just 30 minutes of prep, you get four healthy lunches that are ready to grab-and-go.
Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.
If you like, save some of the carrot greens for garnish.
Stuffed with fresh raw vegetables, these stunners are an impressive healthy vegan appetizer for your next gathering.
They look impressive but they’re easy enough for kids to assemble themselves for an easy lunch or dinner.
Serve with veggie chips, pita chips or crudites.
Perfect for your child’s birthday party!
(Adults may enjoy spiking their drink with a little vodka or gin.)
Aquafaba (the liquid from a can of chickpeas) makes this healthy dip extra smooth and creamy.
Serve with veggie chips, pita chips or crudites.
The broccoli, peppers and onion are naturally more tender than the butternut squash and cook more quickly.
That way everything ends up finishing at the same time.
Once the salt’s rinsed off, the carrots absorb the pickling liquid like a sponge.
You may want to double this recipe–they’re addictive!
Roasted beets make this healthy dip extra flavorful.
Serve with veggie chips, pita chips or crudites.
They get their vibrant color from pitaya, aka dragon fruit.
Blend them up when you need a special treat that’s good for you and good-looking!
Here we toss them with a trio of greens for their vivid orange color as much as their zestiness.
Pomegranate seeds and pistachios bring a jewellike finish.
Don’t have a spiralizer?
Use a julienne vegetable peeler to create the carrot strands.
Start cooking the vegetables on the stove and finish them up in the oven with the egg mixture.
To serve, top with avocado slices, grape tomatoes and a touch of sriracha.
Roasted red peppers make this healthy dip extra flavorful.
Serve with veggie chips, pita chips or crudites.
Reader Maggie Poppa from Yorkshire, England, contributed the recipe.
Sonia Bozzo
