Purple Power Bowls
Ingredients
Lemon Tahini Dressing (optional)
-
⅓
cup
tahini
-
⅓
cup
water
-
¼
cup
lemon juice
-
1
clove
garlic, crushed
-
½
tsp
ground cumin
-
¼
tsp
cayenne pepper
-
½
tsp
salt
Salad
-
2.5
cups
cooked rice or other grain
-
1
15oz. can
chickpeas
-
4
oz.
baby greens
-
2-3
small
beets (2/3 lb.)
-
2
medium
zucchini (1 lb.)
-
3
medium
carrots (3/4 lb.)
-
1
small
red cabbage (2 lb.)
-
1
medium
avocado
-
½
bunch
green onion
-
½
cup
pepitas
Instructions
- Prepare the dressing by blending tahini, water, lemon juice, garlic, cumin, cayenne, and salt until smooth; refrigerate until ready.
- Cool the cooked rice if needed and drain the chickpeas.
- Wash and shred the beets, zucchini, and carrots using a food processor or grater.
- Prepare the cabbage by removing wilted leaves, cutting into quarters, and shredding.
- Slice the avocado and green onion.
- To assemble, place ½ cup of rice in a bowl, add ¼ cup of chickpeas, and top with baby greens, shredded vegetables, avocado slices, pepitas, and green onion.
- Drizzle with the lemon tahini dressing before serving.
Nutrition Facts (estimated)
Servings
5 bowls
Calories
474
Total fat
20g
Total carbohydrates
64g
Total protein
16g
Sodium
608mg
Cholesterol
0mg
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