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Rainbow Vibrancy Bowl

Rainbow Vibrancy Bowl

One of our favorite simple healthy meals is a vibrancy bowl! Vibrancy bowls are easy, quick, and make great leftovers. They combine a grain base, roasted and/or fresh veggies, and a dressing of choice. You can also add a protein of your choice for an even heartier meal!

We’ve got a great how-to guide to make your own vibrancy bowl in our new cookbook, The Conscious Cleanse Cookbook

This recipe makes a hearty vegan meal that we think you’re going to love. Our Rainbow Vibrancy Bowl is a simple, (almost) one-tray meal full of good-for-you ingredients that’s perfect for dinner or lunch. It also contains beets, which means it’s a great way to check up on how efficiently your digestion is working (for more info about this, check out our blog about the Beetroot Test).

We hope you like this plant-based recipe! If you have a favorite vibrancy bowl recipe, be sure to let us know in the comments below, we love hearing from you.

With love and vibrancy bowls,

Jo & Jules

Rainbow Vibrancy Bowl

Yield: 3-4 servings


1 cup quinoa, uncooked
2-3 beets, peeled and cubed
4-5 rainbow carrots, sliced
1 onion, sliced
6 garlic cloves, roughly chopped
½ cup olive oil, divided
3 TB. apple cider vinegar
Juice of ½ lemon
Salt and freshly ground pepper, to taste
Gomasio, for topping
Handful of fresh arugula or baby greens


Preheat oven to 350 degrees F. Toss beets, carrots, onion, and garlic in the ⅓ cup olive oil to coat. Season with salt and pepper, to taste. Spread veggies evenly in a baking tray, bake for 30-35 minutes or until veggies are just soft and beginning to caramelize.

Rinse quinoa under running water until water is clear. Bring 2 cups of water to a boil in a medium saucepan, add quinoa, reduce heat and simmer for 15-20 minutes until done. Fluff quinoa with a fork before serving.

To make dressing, add 3 TB olive oil, apple cider vinegar, and lemon juice to a small small bowl and mix until thoroughly combined. 

To serve, add quinoa and roasted veggies to a bowl. Top with fresh arugula or baby greens, drizzle with dressing, and sprinkle with Gomasio.

Jo Schaalman and Jules Peláez are co-authors of two books The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life and their brand new The Conscious Cleanse Cookbook! Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.

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