Purple Power Bowls

Ingredients

• 1/3 cup tahini ($1.13)
• 1/3 cup water ($0.00)
• 1/4 cup lemon juice ($0.18)
• 1 clove garlic, crushed* ($0.08)
• 1/2 tsp ground cumin ($0.05)
• 1/4 tsp cayenne pepper ($0.03)
• 1/2 tsp salt ($0.02)
• 2.5 cups cooked rice or other grain ($0.87)
• 1 15oz. can chickpeas ($0.79)
• 4 oz. baby greens ( $1.99)
• 2-3 small beets (2/3 lb.) ($1.72)
• 2 zucchini (1 lb.) ($1.63)
• 3 carrots (3/4 lb.) ($0.79)
• 1 small red cabbage (2 lb.) ($1.41)
• 1 avocado ($1.25)
• 1/2 bunch green onion ($0.35)
• 1/2 cup pepitas ($1.56)

Instructions

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.
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.
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.