Spiced Purple Power Bowl with California Prunes
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4 Servings
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Preparation20 Minutes
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Cook40 Minutes
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Total1 Hour
Ingredients
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Purple Power Bowl
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1head purple cauliflower, chopped into small florets
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8purple fingerling potatoes, sliced
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1red onion, sliced
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1 tablespoonextra-virgin olive oil
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½ teaspoonkosher salt
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½ teaspoonground black pepper
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¾ cupdry green lentils
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1red beet, shredded
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2 cupspurple kale leaves, chopped
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16California Prunes, halved
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¼ cupcilantro leaves
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Apple Cider Vinaigrette
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3 tablespoonsapple cider vinegar
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¼ cupextra-virgin olive oil
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1 teaspoonmaple syrup
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1 teaspoonDijon mustard
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¼ teaspoonground cumin
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1/8 teaspoonground cloves
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¼ teaspoonground cinnamon
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4California Prunes
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½ tspkosher salt
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½ tspblack pepper
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½ cupwater
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Instructions
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Preheat the oven to 425°F. Spread the cauliflower florets, purple potatoes, and sliced onions out over a baking sheet.
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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. 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 Prunes around the bowl. Drizzle the vinaigrette over each bowl. Garnish with cilantro and enjoy!
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Notes
Recipe developed by Patricia Bannan, MS, RDN
Nutrition Facts:
- Calories 530
- Saturated Fat 2.5 g
- Total Fat 19 g
Fibre 21 g - Protein 17 g
- Sodium 670 mg
- Carbohydrate 81 g
- Potassium 1400 mg