27 Rainbow Recipes to Brighten Up Your Plate

Brighten your meals with our rainbow recipes—vibrant, nutrient-packed dishes made with a spectrum of colorful fruits and veggies. Each color brings its own flavor and benefits, making eating healthy both fun and delicious. From juicy reds and sunny oranges to crisp greens and deep purples, these recipes (like Eat-the-Rainbow Chopped Salad and Spiralized Rainbow Carrots) prove that nutritious can be beautiful. 
Here are a few ideas to get you started! 

Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

YIELD: 8 servings

Ingredients

  • ¼ cup white balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 large carrots, diced
  • 1 large yellow bell pepper, diced
  • 2 cups chopped kale
  • 1 ¼ cups chopped red cabbage
  • 1 cup quartered grape tomatoes
  • 1 cup mozzarella pearls
  • ½ cup thinly sliced fresh basil
  • 2 scallions, sliced

Directions

  1. Whisk vinegar, oil, salt, and pepper in a large bowl.
  2. Add carrots, bell pepper, kale, cabbage, tomatoes, mozzarella, basil, and scallions. Toss to coat.

Nutrition Facts

Per Serving: 140 Calories, 10g Fat, 8g Carbs, 5g Protein

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Rainbow Veggie Wraps

YIELD: 4 wraps

Ingredients

  • 4 (8-inch) multigrain tortillas or wraps
  • 1 cup prepared olive hummus
  • 2 ounces thinly sliced Cheddar cheese
  • 1 ⅓ cups baby spinach
  • 1 cup sliced red bell pepper
  • 1 cup broccoli sprouts
  • 1 cup thinly shredded red cabbage
  • 1 cup julienned carrots
  • Green goddess dressing for serving

Directions

  1. Spread each tortilla with 1/4 cup hummus. Top each with one-fourth of the Cheddar, spinach, bell pepper, sprouts, cabbage, and carrots. Roll up each wrap.
  2. Slice the wraps into 1-inch rounds. Serve with dressing for dipping, if desired.

Nutrition Facts

Per wrap: 391 Calories, 19g Fat, 40g Carbs, 13g Protein

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Rainbow Frittata

YIELD: 4 servings

Ingredients

  • Nonstick cooking spray
  • ¼ cup 1/2-inch pieces sweet potato
  • ¼ cup 1/2-inch pieces yellow sweet pepper
  • ¼ cup coarsely chopped fresh broccoli
  • 8 omega-3 enriched eggs
  • 1 teaspoon snipped fresh basil
  • ½ teaspoon snipped fresh thyme
  • ⅛ teaspoon salt
  • ⅛ teaspoon cracked black pepper
  • 1 avocado, halved, seeded, peeled, and thinly sliced
  • 5 ½ cups grape or cherry tomatoes, halved
  • Sriracha sauce

Directions

  1. Preheat oven to 350°F. Coat an ovenproof 10-inch nonstick skillet with cooking spray. Add sweet potato, sweet pepper, and broccoli; cook and stir over medium heat for 5 to 7 minutes or until tender.
  2. In a medium bowl, whisk together eggs, basil, thyme, salt, and black pepper. Pour mixture over vegetables in skillet. Cook without stirring until mixture begins to set on the bottom and around the edges. Using a spatula, lift the egg mixture so the uncooked portion flows underneath.
  3. Transfer skillet to oven and cook for 5 minutes or until egg mixture is set. Remove from oven and let stand 2 minutes. Top servings with avocado and tomatoes, then drizzle with sriracha.

Nutrition Facts

Per serving: 219 Calories, 15g Fat, 8g Carbs, 14g Protein

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Looking for more colorful inspiration? These vibrant, nutrient-packed dishes are just the beginning. From bright salads to layered wraps and veggie-packed breakfasts, there’s a rainbow of flavors waiting for you. Explore all 27 rainbow recipes on EatingWell →

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