Purple Power Bowl with California Prunes and Spiced Vinaigrette Dressing - Patricia Bannan, MS, RDN

Ingredients

• 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 or thinly sliced
• 2 cups purple kale leaves, chopped
• 16 whole pitted California prunes, halved
• ¼ cup cilantro leaves
• 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 whole pitted California prunes
• ½ teaspoon black pepper
• ½ cup water