image for Rainbow vegie noodle bowl recipe

Easy Rainbow vegie noodle bowl by Tracy Rutherford

Easy Rainbow vegie noodle bowl for 4 person

Use a spiraliser to make this vibrant, nutrient-rich vegie noodle and quinoa bowl.

Ingredients for Rainbow vegie noodle bowl

  • 1 small cauliflower, cut into florets
  • 4 large kale leaves, torn
  • 1 teaspoon turmeric
  • 100g (1/2 cup) tricolour quinoa, rinsed, drained
  • 2 tablespoon white miso paste
  • 2 tablespoon rice bran oil
  • 1 1/2 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 large carrot, peeled
  • Rainbow vegie noodle bowl, How to Make


    • Step 1
      Preheat the oven to 190C/170C fan forced. Line 2 baking trays with baking paper. Arrange the cauliflower in a single layer on a prepared tray. Place the kale on the other tray. Sprinkle the cauliflower with the turmeric and spray with olive oil. Spray the kale with olive oil. Bake the kale for 5-8 minutes or until just crisp. Bake the cauliflower for 25-30 minutes or until tender and lightly browned. Set aside.
    • Step 2
      Meanwhile, cook the quinoa in a large saucepan of boiling water for 12 minutes or until tender. Drain. Transfer to a bowl.
    • Step 3
      Place the miso paste, rice bran oil, vinegar and sesame oil in a small screw-top jar. Seal the jar tightly and shake to combine.
    • Step 4
      Use a spiraliser to cut the carrot, zucchini and beetroot into noodles or use a vegetable peeler to peel into ribbons.
    • Step 5
      Lightly spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the tofu for 2 minutes each side or until warmed through. Cut into thick slices.
    • Step 6
      Drizzle 2 tablespoons of dressing over the quinoa and toss to combine. Divide the quinoa among serving bowls. Top with the vegetable ‘noodles’, cauliflower, tofu and kale. Drizzle with the remaining dressing and sprinkle with the almonds.


    Additional information for Rainbow vegie noodle bowl

    Preparation: 0:20 Minutes, Cooking: 0:30 Minutes, Serving: 4 Person, Level: Easy

    Nutrition Info:

    • 1932 kj


    • 26g

      Fat Total

    • 4g

      Saturated Fat

    • 14g


    • 21g


    • 30g

      Carbs (total)

    This Rainbow vegie noodle bowl published first on: Taste Magazine, Images by: Guy Bailey

    You May Also Like

    Yoghurt & basil dip by Jane Hann
    Yoghurt & basil dip for 6 person Blend natural yoghurt with basil and shallot for tzatziki with a twist. Ingredients

    Gnocchi with spring vegetables by
    Gnocchi with spring vegetables for 4 person This fast, fabulous and filling meal uses only six ingredients! Ingredients for Gnocchi

    Haloumi, zucchini and grape-tomato skewers with basil oil by Alison Adams
    Haloumi, zucchini and grape-tomato skewers with basil oil for 16 person Vegetarian barbecue food has never been easier with these

    Beans with almond dukkah by Gemma Luongo
    Beans with almond dukkah for person Ingredients for Beans with almond dukkah Beans with almond dukkah, How to Make Step

    Barbecued tofu by Michelle Noerianto
    Barbecued tofu for 6 person Spice up your night with a Korean barbecue feast starring this chilli tofu side. Ingredients