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Spiced Purple Power Bowl with California Prunes

Recipe developed by Patricia Bannan, MS, RDN

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Serves  4

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


Directions

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.

 

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.

 

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.

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!

 

 

 

 


Nutrition Facts

Calories
530
Cholesterol
0mg
Total Fat
19g
Saturated Fat
2.5g
Trans Fat
0g
Sodium
670mg
Carbohydrate
81g
Protein
17g
Fiber
21g
Potassium
1400mg