Name: Purple Power Bowls
Prep time: 30 min
Yield: 5 servings
Ingredients: 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); 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)

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

Ingredients

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)

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)

Instructions

1 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.

2 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.

3 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.