Ingredients
Purple Power Bowl
- 1 head purple cauliflower, chopped into small florets
- 8 purple fingerling potatoes, sliced
- 1 red onion, sliced
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ cup dry green lentils
- 1 red beet, shredded or thinly sliced
- 2 cups purple kale leaves, chopped
- 16 whole pitted California prunes, halved
- ¼ cup cilantro leaves
Spiced Apple Cider Vinaigrette
- 3 tablespoons apple cider vinegar
- ¼ cup extra-virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground cumin
- 1/8 teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 4 whole pitted California prunes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup water
Directions
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Preheat the oven to 425°F. Spread the cauliflower florets, purple potatoes, and sliced onions out over a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and black pepper and roast in the oven for 20 minutes until the vegetables are tender and golden brown on the edges.
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Meanwhile, cover the lentils with 3 cups water in a saucepan and bring to a boil. Lower the heat and cook gently until soft, about 20 minutes. Drain the excess cooking liquid and set aside.
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In a blender, combine the apple cider vinegar, olive oil, maple syrup, Dijon mustard, cumin, cloves, cinnamon, 4 whole prunes, salt, and pepper and blend until smooth and creamy. Thin with a ¼ cup water to loosen consistency if dressing is too thick. Transfer vinaigrette to a bowl and set aside.
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Divide ingredients into four serving bowls. To each bowl add a serving of the lentils, roasted cauliflower, potatoes, and onions and arrange some chopped kale, beet slices, and California prunesaround the bowl. Drizzle the vinaigrette over each bowl. Garnish with cilantro and enjoy!
Nutrition
Calories: 530kcal | Carbohydrates: 81g | Protein: 17g | Fat: 19g | Saturated Fat: 2.5g | Cholesterol: 0mg | Sodium: 670mg | Fiber: 21g