Whip up this easy, colourful One Pot Rainbow Quinoa & Lentil Bowl packed with lentils, quinoa, and vibrant greens! A healthy vegan, gluten-free recipe ready in under 30 minutes.

Looking for a nutritious, vibrant and easy meal packed with plant-based goodness? This One Pot Rainbow Quinoa & Lentil Bowl is just what you need! Made with colourful vegetables, protein-rich lentils and quinoa, this wholesome dish is the perfect quick meal for busy days. Plus, it's naturally vegan, gluten-free, and can be made oil-free!

Why You'll Love This Rainbow Quinoa & Lentil Bowl

You all are going to agree on how appealing a colourful bowl of food is. It just screams health and whilst eating it, all the different textures and flavours do come together and start party in your mouth.

• One pot – less washing up!
• Ready in under 30 minutes.
• High in plant-based protein and essential nutrients.
• Flexible and adaptable to whatever greens you have on hand.
• Meal prep friendly – make a batch and enjoy throughout the week.

From a nutritional point of view, this dish has literally everything one can ask for. Because it covers all the colours, it is:
- rich on minerals and vitamins 
- packed with proteins
- high on fibers
- super healthy
- poor on fats
- low on calories

How to Make One Pot Rainbow Quinoa & Lentil Bowl

Step 1: Sauté Aromatics

In a large pot, heat the olive oil (or a splash of broth for oil-free) over medium heat. Add the finely chopped shallots and cook for 2-3 minutes until softened.

Step 2: Add Spices

Stir in the ginger powder, turmeric, sea salt, and ground pepper. Let the spices toast gently for about a minute to release their aroma.

Step 3: Add Grains and Broth

Add the red lentils, quinoa, vegetable stock powder and 500ml of hot water or broth. Stir well, bring to a gentle simmer, and cover the pot with a lid.

Step 4: Add Greens

After 10 minutes, stir in the chopped kale, shredded red cabbage, and rainbow Swiss chard. Cover again and cook for another 8–10 minutes, stirring occasionally, until the grains are tender and the greens are wilted.

Step 5: Serve and Garnish

Remove from heat. Taste and adjust seasoning if needed. Serve in bowls, garnished with crunchy pumpkin seeds for extra texture and nutrition.

Tips for the Perfect Rainbow Bowl

• Rinse quinoa and lentils thoroughly to remove bitterness and improve digestibility.
• Use vegetable broth for a richer flavour.
• Swap greens based on what's in season: spinach, collard greens or pak choi all work beautifully.
• Meal prep tip: This bowl keeps well in the fridge for up to 4 days!

Why This Recipe Is Great for Your Health

This vibrant one pot meal is bursting with fibre, plant protein, antioxidants, and essential minerals like iron and magnesium. Red lentils and quinoa provide a complete source of protein, making it a fantastic option for those following a vegan or plant-based lifestyle.

More One Pot Vegan Recipes You’ll Love

• Instant Pot Leek and Potato Soup
• Creamy Mushroom Soup
• Green Split Lentil Dahl

Recipe

Print Recipe

5 from 3 votes

One Pot Rainbow Quinoa & Lentil Bowl

Healthy, wholesome and colorful, this vegan rainbow bowl with quinoa and red lentils is packed with colour and bursting with nutrients.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Ingredients

• ▢ 100 g Red Lentils ½ cup
• ▢ 90 g Quinoa Tricolour; ½ cup
• ▢ 70 g Kale chopped; 1 cup
• ▢ 250 g Red Cabbage 2 cups
• ▢ 250 g Swiss Chard Rainbow; 2 ½ cups
• ▢ 150 g Shallots 1 cup + 1 tbsp
• ▢ 30 g Pumpkin Seeds to garnish
• ▢ 1 tablespoon Vegetable Stock Powder
• ▢ 1 tablespoon Extra Virgin Olive Oil substitute with broth for oil-free version
• ▢ ½ tablespoon Ginger Powder
• ▢ ½ tablespoon Sea Salt
• ▢ 1 tablespoon Ground Pepper
• ▢ ½ teaspoon Turmeric
• ▢ 500 ml Hot Water or Vegetable broth; 2 cups

4 people

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Instructions

• Sauté the onions (diced) in extra virgin olive oil or vegetable broth if oil-free until soft and translucent.
• Add the Red cabbage (finely chopped), a pinch of salt and cook for 5-7 minutes.
• Rinse both the quinoa and the red lentils under cold water, then add to the pan. Add the ginger and the turmeric, heat up and stir for a couple of minutes.
• Finely dice the Swiss chard stalks and leaves, and the kale (if needed) then add to the pan.
• Season with salt, pepper and vegetable stock, then cover with boiling water.
• Simmer for 20 minutes, stirring every now and then if required. The water should be absorbed completely, if you feel the lentils or the quinoa require more, add a few more tablespoons of water.
• Serve hot or at room temperature topped with pumpkin seeds. This dish can also be enjoyed chilled if you prefer.

Nutrition

Calories: 320kcal | Carbohydrates: 47g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Potassium: 1046mg | Fiber: 14g | Sugar: 7g | Vitamin A: 6268IU | Vitamin C: 79mg | Calcium: 139mg | Iron: 6mg

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