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Roasted Rainbow Salad

15 Minute Roasted Rainbow Salad. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 15 minutes



  • 2 Limes, 1 juiced, 1 cut into wedges

  • 500g Cooked Beetroot, cut into wedges

  • 200g Feta Cheese

  • 2 Carrots, cut into sticks

  • 1 Bunch Coriander, chopped

  • 60g Pumpkin Seeds

  • 1 Thumb Sized Piece Ginger, grated

  • 2 Teaspoons Cumin Seeds

  • 2 Tablespoons Honey

  • 260g Bulgur Wheat (or couscous)

  • 4 Tablespoons Olive Oil


  1. Heat the oven to 220°C, then pop the carrots and beetroot on a tray tossed in 1 tablespoon of oil. Next, crumble over the feta, cumin seeds and honey. Season and bake for around 15 mins.

  2. Cook the bulgar wheat according to the package instructions. Once done, drain and set aside.

  3. Meanwhile, heat a small non-stick pan over medium heat and dry toast the pumpkin seeds for around 2-3 mins. Once done, set aside for later.

  4. Next combine the ginger, coriander, the juice of one lime and 3 tablespoons of olive oil, season and mix well.

  5. Serve the roasted veg on top of the bulgar wheat, a sprinkle of pumpkin seeds and drizzle over the dressing, with lime wedges on the side.


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Rosie ❤️


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