Hey y'all! Looking for a vibrant, nutritious dish that's as visually stunning as it is delicious? This Rainbow Grain Bowl with Cashew Tahini Sauce is packed with colorful veggies, hearty grains, and a creamy, dreamy cashew tahini dressing that'll have everyone coming back for seconds. Whether you're meal prepping, hosting friends, or just craving a wholesome lunch, this bowl is the answer. Let's get cooking!

Why You'll Love This Rainbow Grain Bowl with Cashew Tahini Sauce

It’s bursting with fresh veggies for tons of nutrients and crunch.
Super customizable—swap out grains or veggies based on what you have.
The velvety Cashew Tahini Sauce brings everything together with rich, nutty flavor.
Perfect for meal prep—make ahead and enjoy all week!
It's naturally vegan and gluten-free, great for feeding a crowd.

Ingredients for Rainbow Grain Bowl with Cashew Tahini Sauce

For the Grain Bowl:

1 cup quinoa (uncooked)
2 cups water
1 cup red cabbage, shredded
1 cup carrots, julienned or shredded
1 cup cherry tomatoes, halved
1 cup bell peppers (any color), sliced
1 cup baby spinach or kale
½ cup edamame (shelled, cooked)
¼ cup radishes, thinly sliced
1 avocado, sliced
1 tablespoon sesame seeds or hemp seeds (for garnish)

For the Cashew Tahini Sauce:

½ cup raw cashews, soaked in hot water for 20 minutes
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 small garlic clove
½ teaspoon sea salt
⅓ to ½ cup water (to desired consistency)

Directions: How to Make Rainbow Grain Bowl with Cashew Tahini Sauce

Step 1: Cook the Quinoa

Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low.
Cover and simmer for 15 minutes, or until water is absorbed and grains are fluffy. Remove from heat and fluff with a fork. Let cool.

Step 2: Prep the Veggies

While quinoa cooks, wash and prep all your veggies: shred cabbage and carrots, slice tomatoes, bell peppers, and radishes, and pit/slice the avocado.
If using frozen edamame, cook according to package directions (usually 3-5 minutes in boiling water) and drain.

Step 3: Make the Cashew Tahini Sauce

Drain the soaked cashews and add to a high-speed blender, along with tahini, lemon juice, maple syrup, garlic, salt, and ⅓ cup water.
Blend until perfectly creamy. Add more water, a tablespoon at a time, until your desired pourable consistency is reached.

Step 4: Assemble the Rainbow Grain Bowl with Cashew Tahini Sauce

Divide the cooked quinoa among four bowls.
Arrange each veggie in neat, colorful rows or sections over the grains for that rainbow effect.
Top with sliced avocado, sprinkle with seeds, and drizzle generously with Cashew Tahini Sauce.

Notes for the Best Rainbow Grain Bowl with Cashew Tahini Sauce

Short on time? Use pre-cooked quinoa or other grains from the store.
For extra crunch, add toasted pumpkin seeds or roasted chickpeas (learn how to roast chickpeas).
If your sauce thickens in the fridge, thin with a little water before serving.

Variations: Make Your Rainbow Grain Bowl Your Own

Mediterranean Mood: Swap quinoa for cooked farro and add kalamata olives and crumbled feta (if not vegan).
Spicy Kick: Add sriracha or red pepper flakes to the sauce, and toss in some roasted sweet potatoes.
Protein Boost: Top bowls with grilled tofu, tempeh, or shredded rotisserie chicken for extra protein.

Required Equipment for Rainbow Grain Bowl with Cashew Tahini Sauce

Medium saucepan
Chef's knife and cutting board
Vegetable peeler and/or grater (for carrots)
High-speed blender or food processor (for sauce)
Bowl and measuring cups/spoons

Storage Instructions for Rainbow Grain Bowl with Cashew Tahini Sauce

Store assembled grain bowls (without avocado and dressing) in airtight containers in the fridge for up to 4 days. Keep the Cashew Tahini Sauce separately in a sealed jar—it will last for up to 5 days in the fridge. Add avocado and sauce just before serving to keep everything fresh and vibrant.

Suggested Pairings and Serving Recommendations

Pair your Rainbow Grain Bowl with Cashew Tahini Sauce with a simple miso soup or a glass of citrusy iced tea.
For a heartier meal, serve alongside warm pita bread or a small bowl of lentil stew.
Add extra greens or fresh herbs like cilantro or parsley for added flavor and freshness.

Pro Tips for Rainbow Grain Bowl with Cashew Tahini Sauce Success

Chop veggies into similar bite-sized pieces for the best texture and eating experience.
Let the cooked quinoa cool slightly before assembling to keep veggies crisp and colorful. Find out more about how to get perfectly fluffy quinoa.
Make the Cashew Tahini Sauce ahead and store in a sealed jar—give it a good shake before using for smooth, pourable consistency!

FAQ: Rainbow Grain Bowl with Cashew Tahini Sauce

Can I use a different grain instead of quinoa?: Absolutely! Try brown rice, farro, barley, or even cauliflower rice for a low-carb option.
Is it okay to make the Cashew Tahini Sauce in advance?: Yes, it keeps beautifully in the fridge for up to 5 days—just stir or shake before using as it may thicken.
Do I need to soak the cashews for the sauce?: Soaking the cashews ensures a smooth, creamy texture, especially if you don’t have a high-powered blender. You can learn more about soaking nuts here.