Veggie rainbow bowl with cannellini bean dip


These rainbow vegetable bowls make the perfect lunch option for any time of year and are a great way to get an abundance of delicious plant based ingredients into your meal. There are really are no set rules that you have to follow when making these; you can fill them with whatever you fancy or need to use up in the fridge. This bowl has a combination of raw and roasted veggies, along with an incredibly tasty, creamy cannellini bean dip!



I love tucking into a meal, knowing that it’s filled with ingredients containing lots of amazing vitamins and minerals- it just automatically makes my body feel happy inside! Not only do I try and make sure that I get lots of vegetables into my meals throughout the day, but also a variety of different coloured fruits and veggies as well. Roasting vegetables is one of my favourite ways to cook them, as I find it really brings out all of the delicious flavours; here I’ve gone for a combination of butternut squash (one of my absolute faves), cherry tomatoes and red onions, but you could use whatever you like! To bring all of these amazing ingredients together, I’ve whipped up a super creamy cannellini bean dip with lots of garlic and fresh lemon juice. It’s basically like a hummus, except without the chickpeas and is a good way to add in some plant based protein to a salad.


For me, this salad bowl really does have everything I need in a meal: it’s colourful, fresh, packed with veggies, flavourful, includes plant based protein and healthy fats! It’s also made from natural, wholesome ingredients and can easily be prepped in advance for lunches and dinners on the go; salad perfection if you ask me!


Date & walnut granola bars
  1. 2 cups of jumbo oats
  2. 1/4 cup ground almonds
  3. 1 tsp cinnamon
  4. Handful of walnuts- chopped
  5. 3 tbsp almond butter
  6. 4 tbsp date syrup
  7. Pinch of sea salt
  8. 1 tbsp coconut oil
  9. 1 bar of Conscious Chocolate
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  1. Preheat your oven to 180 degrees c and line a tray with baking paper.
  2. Heat the almond butter, coconut oil and date syrup together in a bane-marie and stir so that everything is well combined.
  3. In a mixing bowl, combine all of the dry ingredients. Pour the liquid mixture into the bowl and mix everything together with a wooden spoon. Once all of the oat mixture is evenly covered and nice and sticky, transfer this onto the baking tray and firmly press down to flatten everything out.
  4. Bake in the oven for around 12 minutes, until golden brown and slightly crisp around the edges.
  5. Remove from the oven and allow to cool. I like to slice them into bars whilst they are still slightly warm, to help avoid them crumbling too much.
  6. Here I've melted down some raw chocolate to drizzle over the top, but this step is optional of course (but highly recommended).
Charley's Health



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