Rainbow Bowl

This Rainbow Bowl has quite the island twist, and I think you’re going to love it! I’m talking crispy banana chips, beetroot hummus, avocado, baked coconut chicken, and the most delicious cilantro green onion dressing! This beautiful bowl is inspired by my honeymoon to Sri Lanka! Everything we ate there was so fresh, delicious, and filled with every color of the rainbow—so I’d thought I’d bring a little taste of that paradise here! 🍌🥑💕

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How to Make A Rainbow Bowl

I’m going to take you step by step though the process of making this bowl. Here’s what you’ll need!

Bowl Ingredients

• 2 Cups Rice or Quinoa
• 2 Sweet Potatoes
• 1/2 Cup Hummus
• 2 Cups Kale
• 2 Avocados
• 1 Cucumber
• 2 Bananas

Coconut Crusted Chicken

• 4 Chicken Breasts
• 1 Cup Coconut Milk
• 2 Eggs
• 1 Lime juice
• 1 Tablespoon Honey
• 1 Cup Almond Flour
• 2 Cups Coconut Flakes unsweet
• 1/2 Tablespoon Garlic Powder
• 1 Teaspoon Paprika
• 1 Teaspoon Salt
• 1 Teaspoon Pepper

Beet Hummus

• 1 Can Chickpeas
• 1 Large Beet
• 3 Cloves Garlic
• 1/4 Cup Olive Oil
• 1 Lemon juiced
• 1/3 Cup Tahini
• 1 Teaspoon Salt

Cilantro Green Onion Dressing

• 1 Cup Cilantro
• 1/2 Cup Green Onion
• 2 Cloves Garlic
• 1 Lemon juiced
• 1 Tablespoon Olive Oil
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Tablespoon Vinegar

Step-By-Step Instructions

We’ll want to start with the sweet potato and banana because they’ll need the longest time to bake. Start by preheating the oven to 425℉. While the oven preheats, cut the bananas in half, and then cut them again the long way 4 times—you’ll end up with 8 banana strips per banana, so 16 strips total. Place them on a wire rack—make sure they’re not touching for the best results. Bake for 45 minutes.

Next, cut the sweet potatoes into similar sized slices. You’ll then oil a baking sheet and place the potatoes on the baking sheet. Again, make sure they’re not touching for the best results. This will allow each potato to crisp nicely. Bake for 45 minutes.

While both the bananas and sweet potatoes bake, prepare the other ingredients.

Let’s make the quinoa! Add 2 cups of quinoa to 3 1/2 cups of water or broth in a medium pot on the stove. Bring to a boil over medium heat. Once it starts boiling, put the heat to low, cover and let it simmer for about 15 minutes. Fluff the quinoa with a fork and if you desire—add a little bit of salt, garlic powder, and lemon juice for extra flavor!

Cut the kale, avocado, and cucumber into bite sized pieces. To make the dressing, blend the cilantro, green onion, garlic, lemon, olive oil, salt, pepper, and vinegar until it’s well combined.

Make the Beet Hummus

In a food processor, blend the chickpeas, a roasted beet, lemon juice, tahini, garlic, salt, and pepper until smooth. Slowly add olive oil while blending. If the hummus is too thick, add cold water or more olive oil gradually until it has reached your desired consistency. Here’s my beet hummus recipe for more detail.

Healthy Coconut Crusted Chicken

Preheat the oven to 425°F. Get out the chicken breasts and cut them into strips. I get about 6 chicken tenders per chicken breast.

In a small bowl, combine the eggs, coconut milk, lime juice, and honey. Whisk together and set aside. In another bowl, combine the almond flour, garlic powder, paprika, salt, and pepper. Get out a third bowl and add the coconut flakes.

You will then take each chicken tender and dip it in the almond flour mixture, then egg mixture, and last but not least, the unsweetened coconut flakes. Be sure the chicken tenders get completely coated in each element.

Once each tender is coated, place the strips on a baking rack, ensuring they are not touching. If you don’t have a baking rack, you can use a baking sheet covered in tinfoil. 

Bake the coconut crusted chicken tenders for 15-20 minutes, or until the chicken is cooked through. Use a meat thermometer to check the internal temperature. Chicken is generally safe to eat when it reaches 165°F. 

For that extra crunch, broil for a few minutes at the end. I usually do this for the last 2-3 minutes. Be sure to keep a watch on the oven so they don’t burn.

Assemble the Bowls!

Once everything has been baked and prepared add the quinoa, coconut crusted chicken, sweet potato, banana, kale, avocado, and cucumbers to a bowl. Finish assembling the bowl by topping it off with beet hummus & cilantro green onion dressing!

ENJOY these Sri Lankan paradise inspired Rainbow Bowls!!

Frequently Asked Questions

Enjoy!

I hope you love this recipe as much as I do, and you get a little taste of paradise! Have the sweetest day & tag me on Instagram when you make this delicious Rainbow Bowl recipe! @entirelyemmy 🥑💕🍌