The Ultimate Unicorn Bowl With Pink Tahini Sauce

I’m slowly but surely trying to up my food photography game. I love food, and creating beautiful plates. Therefore, I’ve decided to focus more-so on beautiful food, and create a truly aesthetically pleasing plate to further entice vegan skeptics. Don’t worry, I’m still going to keep it simple and teach you about the nutritional benefits of each dish. I just think that if I can offer something that’s easy, super healthy, and extremely beautiful,  than why not do it?

So here it is my friends; my very first beautiful food creation. It looks extremely complicated, but you’re going to laugh at how simple this recipe is once I show you. I’m also beginning to learn a bit more about food photography as I go. During the shooting of this creation, I learned how to use light to my advantage. It’s incredible how just a small change in direction, and the use of different colored boards can change the look of a photograph so much.

For this recipe I chose to decorate with golden berries and figs amongst other things. I initially didn’t know how they would work with the dish as a whole, but when I tasted it I found that they complemented the sauce very well. If you were looking to decorate this plate with other things, that’s completely okay, but you must try this with golden berries and figs at one point or another.

Golden Berries: Golden berries are plentiful in various vitamins including vitamins A, C, E, K1, B1, B2, and B3. This should be of interest because many of us Americans lack in essential vitamins E and K. Vitamin E protects the body against free radical damage, and thus has been seen to prevent various chronic diseases including cancer.

Figs: …are delicious. Have you ever had a fig? If you haven’t, you need to go to the grocery store right now because they’re in season. Figs are high in fiber, and promote bone health as they are high in calcium. Figs also contain copper, magnesium, vitamin K, and vitamin B6 which is essential in carbohydrate metabolism.


Ingredients (Pink Tahini Sauce. Serves 4):

  1. 1 can reduced fat coconut milk
  2. 1/2 pack frozen pitaya thawed
  3. 2 Tbsp tahini
  4. 2-3 Tbsp soy sauce
  5. 2 Tbsp maple syrup
  6. 1-2 Tbsp Sriracha (Depending on how spicy you like food)
  7. 1 Tbsp White Miso
  8. 1 Tbsp Sesame Oil

Method (Pink Tahini Sauce):

  1. Pour all ingredients into a blender.
  2. Blend until throughly combined.
  3. Set aside. Garnish with sesame seeds and fresh basil leaves

Ingredients (Unicorn Noodles):

  1. 1 purple cabbage
  2. Rice noodles

Method (Purple Unicorn Noodles):

  1. Cut cabbage in half and roughly chop the half.
  2. Place the chopped cabbage into a large pot of boiling water.
  3. Allow cabbage to boil for about 5 minuets. Water should turn from blue to purple color.
  4. Cook 2 portions of the rice noodles in purple boiling water and reduce to low heat.
  5. Cook until noodles absorb purple color.
  6. Drain noodles and rinse with cold water.
  7. Set aside.

Method (Blue Unicorn Noodles): 

  1. Cut 1/4 of cabbage and roughly chop.
  2. Place 1/4 cup roughly chopped cabbage into a pot of boiling water.
  3. Water should turn blue.
  4. Cook a portion of rice noodles in blue water.
  5. Cook until noodles absorb blue color.
  6. Drain noodles and rinse with cold water.
  7. Set aside.

Method (Pink Unicorn Noodles):

  1. Take one portion of your purple unicorn noodles and place them in a bowl.
  2. Slowly squeeze lemon juice over the noodles and watch them magically turn pink (I’m not kidding).

Along with topping this bowl with various fruits, I also added sautéed veggies, and an avocado dip (seen under the figs in the below image). You can always skip these next two steps, but I found that the flavors from each of these toppings completed the bowl. If you’d like to give them a try the ingredients and methods are listed below.

Processed with VSCO with s3 preset

Ingredients (Sautéed Veggies):

  1. 1/2 cup mushrooms
  2. 1/2 cup yellow squash
  3. 1/2 cup purple cabbage
  4. 1/2 cup snap peas
  5. 1 tsp smoked paprike
  6. 1 tsp black pepper
  7. 1 tsp garlic powder
  8. 1/2 tsp salt
  9. 3 Tbsp coconut milk
  10. 1 tsp coconut oil

Method (Sautéed Veggies):

  1. Add oil to a sauté pan and bring to medium heat.
  2. Roughly chop all veggies and sauté.
  3. Add coconut milk and seasonings.
  4. Sauté on medium heat for about 5 minuets, then reduce to low heat and allow to cook until blackened. Should be about 10- 15 minuets.

Ingredients (Avocado Dip):

  1. 1 ripe avocado
  2. 1/8 cup roughly chopped fresh basil
  3. 1 tsp salt

Method (Avocado Dip):

  1. Comine all ingredients in a small bowl and mix until throughly combined.

Garnishes I used (Optional):

  1. Golden Berries
  2. Figs
  3. Pomegranate
  4. 1/2 Pink Lemon
  5. Black Sesame Seeds
  6. Sesame seeds
  7. Basil
  8. Baby Yellow Squash
  9. Pink and Green Snap Peas Processed with VSCO with s3 preset



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