Purple Power Bowls

Name: Purple Power Bowls
Prep time: 30 min
Total time: 30 min
Yield: 5 bowls
Ingredients: 1/3 cup Tahini; 1/3 cup water; 1/4 cup lemon juice; 1 clove garlic, crushed*; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1/2 tsp salt; 2.5 cups cooked rice or other grain; 1 15oz. can chickpeas; 4 oz. baby greens; 2-3 small beets (2/3 lb.); 2 zucchini (1 lb.); 3 carrots (3/4 lb.); 1 small red cabbage (2 lb.); 1 avocado; 1/2 bunch green onion; 1/2 cup Pepitas

User Reviews

4.7

36 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
5 bowls
Calories
474 kcal
Course
Salad, Others
Cuisine
Vegetarian, Vegan, gluten-free

Purple Power Bowls

Nancy Wheeler

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Purple Power Bowls are a mélange of colorful grains, beans, and vegetables with more flavor and texture than imaginable.

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Ingredients

Servings

LEMON TAHINI DRESSING (optional)

1/3 cup Tahini $1.13
1/3 cup water $0.00
1/4 cup lemon juice $0.18
1 clove garlic, crushed* $0.08
1/2 tsp ground cumin $0.05
1/4 tsp cayenne pepper $0.03
1/2 tsp salt $0.02

SALAD

2.5 cups cooked rice or other grain $0.87
1 15oz. can chickpeas $0.79
4 oz. baby greens $1.99
2-3 small beets (2/3 lb.) $1.72
2 zucchini (1 lb.) $1.63
3 carrots (3/4 lb.) $0.79
1 small red cabbage (2 lb.) $1.41
1 avocado $1.25
1/2 bunch green onion $0.35
1/2 cup Pepitas $1.56

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Instructions

Prepare the dressing by placing all the ingredients in a blender and puréeing until smooth. If you don't have a blender, mince the garlic, then whisk the ingredients together in a bowl. Refrigerate the dressing until ready to use.
Cool the cooked rice, if needed. Drain the can of chickpeas. Wash the beets, zucchini, and carrots well. Use a food processor or large-holed cheese grater to shred the beets, zucchini, and carrots. Remove any wilted leaves from the cabbage, then cut into quarters, and remove the core. Shred the cabbage using a food processor, or slice thinly with a knife. Slice the avocado and green onion.
To build the bowls, place about 1/2 cup of the cooked rice in a bowl along with about 1/4 cup of chickpeas. Add a handful of baby greens, shredded beets, zucchini, carrots, and cabbage. Top with a few slices of avocado and a sprinkle of pepitas and sliced onion. Finally, drizzle the lemon tahini dressing liberally over the bowl, then eat.