Many plant-powered people when asked to give advice on how to live a healthy vegan life will offer up, “Eat the Rainbow.”
That’s because colorful foods — think crispy orange or red bell peppers, verdant mini forests of broccoli and kale, or pretty purple cabbages — are packed with a host of important nutrients and vitamins that boost immunity and promote health.
The rainbow also is a rallying symbol for the LGBTQ+ community, with a nationwide movement in June, designated as Pride Month, to show support.
We encourage those looking for some new flavorful, accessible plant-based recipes — or a colorful addition to a Pride party or celebration —to head over to World of Vegan, a nonprofit organization focused on creating a more caring, cruelty-free, and conscious world.
“We’re highlighting rainbow recipes on the site right now in celebration of Pride month,” said World of Vegan Founder Michelle Cehn.
We thank Michelle Cehn and World of Vegan for sharing these free, creative, and delicious options. Here are ten recipes, with descriptions by World of Vegan, from the site that we encourage you to try!
This rainbow pizza is loaded with beautiful and flavorful veggies like red tomatoes, orange bell peppers, yellow corn, green pepper, broccoli, and purple onion. And of course, a nice tomato base.
This beautiful array of rainbow roasted veggies is easy to make on a single sheet pan! It’s delicious served atop a bed of quinoa, rice, barley, or just served on the side of any main dish.
You’ll love this healthful and colorful rainbow salad in a jar. It’s incredibly versatile—you can use any veggies, grains, beans, and dressings you have on hand. Enjoy!
This delicious veggie rainbow mac and cheese is perfect for kids, toddlers, and even adults. A vegan kids meal that you can actually feel good about. You can make this with boxed vegan mac or a homemade recipe and a sheet pan of roasted veggies.
The secret to making the flavor really pop is to add banana peppers. This version also uses iron-rich, energy-boosting collard leaves rather than bread. The trick to making a collard leaf wrap well is to trim the stem a bit before you roll it up. However, if you prefer, omit the collard and just serve the toppings on whole-grain bread instead.
These chocolate-dipped banana pops are better than any popsicle or ice cream pop, and they’re much healthier too! They’re dipped in a mixture of melted chocolate, peanut butter, and coconut oil that hardens and forms a shell around the banana, for the perfect vegan summer dessert.
This quinoa salad in a jar is perfect for meal prepping or on-the-go lunches. Enjoy the convenience of a ready-to-eat, nutritious salad that’s packed with protein, vegetables, and wholesome grains.
These sweet & sour vegan kabob skewers are the best! They can be grilled at a summer barbecue, or baked in the oven any time of year. We love using veggie meatballs, but you can also make this with plant-based sausage chunks or big cubes of extra firm tofu. Enjoy!
These homemade rainbow spring rolls are one of my favorite appetizers of all time. They are as delicious as any I’ve had at a restaurant and surprisingly easy to make!
If you’re looking for a simple appetizer or party food to serve up to friends, look no further than hummus crostini! This simple concept can be customized in a million ways. Let your creativity go wild!