Spiced Purple Power Bowl with California Prunes

  • 4 Servings
  • Preparation
    20 Minutes
  • Cook
    40 Minutes
  • Total
    1 Hour

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
    • 2 cups
      purple kale leaves, chopped
    • 16
      California Prunes, halved
    • ¼ cup
      cilantro leaves
  • 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
      California Prunes
    • ½ tsp
      kosher salt
    • ½ tsp
      black pepper
    • ½ cup
      water

Instructions

    1. Preheat the oven to 425°F. Spread the cauliflower florets, purple potatoes, and sliced onions out over a baking sheet.
    2. 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.
    3. 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.
    4. 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!
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