Millennial Nutrition

Mexican Rainbow Bowl

06 June, 2018

Mexican Rainbow Bowl

My cooking theory? No-recipe recipes.

A dash of this, a sprinkle of that. Have a bite. If it doesn’t taste quite right, keep adding ingredients until you have a delicious meal.

I rarely use measuring cups, mostly because that means extra dishes to wash (#momlife). So, join me on this no-recipe cooking journey by drooling at the picture above and glancing through the ingredients and directions below as a guide. Then let your stomach be the chef, add ingredient to use up leftovers, and create your own unique meal. Don’t forget to post a pic and tag @millennialnutrition so I can give you a virtual high five for your no-recipe meal!


Rainbow Bowls are the latest food trend–and it’s one I am totally down with. (In fact I love it so much that I shared this recipe with the lovely ladies at

Most rainbow bowls are packed with nutritious fruits and vegetables and possibly some nuts, seeds, and protein like fish or chicken. Instead of one serving of vegetables like an average meal (think a side of broccoli or starter salad), you’re likely getting close to two cups of veggies or more per meal in a rainbow bowl. That means lots of vitamins, minerals and fiber to keep you full.

Plus, rainbow bowls offer fresh produce prepared in a healthy way often without a ton of oil, salt, breading, or other cooking methods that counteract the benefits of eating vegetables. Zucchini fries do not count as a healthy serving of veggies!

This Mexican twist on a Rainbow Bowl is the perfect week-day lunch. It’s super easy to prepare if you get shredded carrots and cabbage and use salsa or pico from the store. Add a few crunched up blue corn tortilla chips or some dehydrated peas and corn for a crunchy kick!


  • Mixed leafy greens
  • Shredded carrots
  • Shredded purple cabbage
  • Sliced green bell pepper
  • Avocado
  • Black beans
  • Pico de gallo or salsa
  • Fajita seasoning
  • Fresh lime juice
  • Olive oil
  • Optional: Grilled chicken


  1. Start with a base of leafy greens and top with carrots, cabbage, bell peppers, avocado, black beans, and pico de gallo or salsa.
  2. Dressing: Sprinkle with fajita seasoning, a drizzle of olive oil, and fresh lime juice.