Purple Power Bowls

Ingredients

• 1/3 cup tahini
• 1/3 cup water
• 1/4 cup lemon juice
• 1 clove garlic, crushed
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 2.5 cups cooked rice or other grain
• 15 oz. can chickpeas
• 4 oz. bag baby greens
• 2-3 small beets
• 2 zucchini
• 3 carrots
• 1 small red cabbage
• 1 avocado
• 1/2 bunch green onion
• 1/2 cup pepitas

Directions

1. Make the dressing first: add all of the dressing ingredients to a blender and blend until completely smooth. No blender? Finely mince the garlic, then whisk everything together in a bowl until combined. Pop the dressing in the refrigerator until you are ready to assemble the bowls.
2. If the rice is still warm, let it cool. Drain the chickpeas. Scrub the beets, zucchini, and carrots well, then shred them with a food processor or the large holes of a cheese grater. Pull off any wilted outer cabbage leaves, cut the cabbage into quarters, and trim away the core. Shred it in a food processor, or cut it very thinly with a knife. Slice the avocado and green onion.
3. For each bowl, start with about 1/2 cup of cooked rice and about 1/4 cup of chickpeas. Add a handful of baby greens, then pile on the shredded beets, zucchini, carrots, and cabbage. Finish with a few avocado slices, pepitas, and sliced green onion. Spoon plenty of the lemon tahini dressing over the top, then dig in.