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Purple Power Bowls
Purple Power Bowls are a mélange of colorful grains, beans, and vegetables with more flavor and texture than imaginable.
👥 5 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●whisk
- ●food processor
- ●knife
- ●grater
📝 Preparation Steps
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.
garlic, crushed* ($0.08)1 clove
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.
zucchini (1 lb.) ($1.63)2carrots (3/4 lb.) ($0.79)3avocado ($1.25)1
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.
zucchini (1 lb.) ($1.63)2carrots (3/4 lb.) ($0.79)3avocado ($1.25)1
Nutrition Facts
calories
474 kcal
fat Content
20 g
serving Size
1 salad
fiber Content
14 g
sodium Content
608 mg
protein Content
16 g
carbohydrate Content
64 g
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