Power Bowl
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…
- Cook45 min
- Total45 min
- Serves4
- LevelIntermediate
Ingredients
- 1/3 cup LEMON TAHINI DRESSING:
- 1/3 cup tahini
- 1/4 cup water
- 1 lemon juice
- 1/2 tsp clove garlic, crushed
- 1/4 tsp ground cumin
- 1/2 tsp Cayenne pepper
- 2.5 cups salt
- 1 15oz. Salad:
- 4 oz. cooked rice or other grain
- 2-3 can chickpeas
- 2 baby greens
- 3 small beets
- 1 small zucchini
- 1 carrots
- 1/2 bunch red cabbage
- 1/2 cup avocado
- green onion
- pepitas
Method
- 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.
- 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.
- 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.
