Spiced Purple Power Bowl with a cup of dressing and two wooden spoons

Spiced Purple Power Bowl with California Prunes

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Taste the rainbow in this Spiced Purple Power Bowl. Packed with veggies, California Prunes, and lentils, this recipe developed by Patricia Bannan, MS, RDN is a winning combination of macronutrients.

Spiced Purple Power Bowl by Patricia Brannan

What’s in this Purple Power Bowl?

This bowl is loaded with California grown goodness! Kale, lentils, cauliflower, onions, potatoes and (of course) California Prunes! Then, it’s drizzled with a tasty Apple Cider Vinaigrette!

What if I can’t find purple versions of these veggies?

If you have a tough time finding purple cauliflower or kale, swapping out the “traditional” versions of these veggies won’t make a huge impact on the taste. Purple fruits and veggies are loaded with anthocyanins, which can help protect your cells from inflammation and promote brain and gut health!

Spiced Purple Power Bowl with a cup of dressing and two wooden spoons

Spiced Purple Power Bowl with California Prunes

Patricia Bannan, MS, RDN
Taste the rainbow in this Spiced Purple Power Bowl. Packed with veggies, California Prunes, and lentils, this recipe developed by
Patricia Bannan, MS, RDN is a winning combination of macronutrients.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Entree, Lunch, Soup & Salad
Cuisine RD Creations
Servings 4
Calories 803 kcal

Ingredients
 
 

For the Purple Power Bowl

  • 1 head purple cauliflower chopped into small florets
  • 8 purple fingerling potatoes sliced
  • 1 red onion sliced
  • 1 TBSP extra-virgin olive oil
  • ½ tsp kosher salt
  • ½ tsp 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

For the Apple Cider Vinaigrette

  • 3 TBSP apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tsp maple syrup
  • 1 tsp Dijon mustard
  • ¼ tsp ground cumin
  • 1/8 tsp ground cloves
  • ¼ tsp ground cinnamon
  • 4 California prunes
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ cup water

Instructions
 

  • Preheat the oven to 425°F (210C). 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.
  • Meanwhile, cover the lentils with 3 cups (about 700 ml) 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.
  • 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 (60ml) water to loosen consistency if dressing is too thick. Transfer vinaigrette to a bowl and set aside.
  • 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

For more meal inspiration, visit our Recipes.

Nutrition

Calories: 803kcalCarbohydrates: 143gProtein: 24gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 705mgPotassium: 3186mgFiber: 29gSugar: 30gVitamin A: 3840IUVitamin C: 190mgCalcium: 230mgIron: 8mg
Keyword grain bowl, power bowl, veggie bowl
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