Purple Power

A super nutrient-packed veggie rice bowl to make you feel like a rockstar.

It’s she a beaut?

Now that it’s summer, I’m loving cooking again and using all the lovely seasonal ingredients. After awhile, some of those veggies start to pile up in the fridge, and this recipe is a great way to use a ton of them at once!

Disclaimer: You’re going to see a lot of recipes from Whole Bowls on here, my favorite cookbook written by Allison Day. So do yourself a favor, and just go buy it. You’ll thank me, and eventually name your first child after me. You’re welcome.

I still can’t get over the dressing for this dish. It’s phenomenal. I made a double batch and used it all week. So here’s the skinny. In the cookbook, it only makes one serving, so I’ve upped the quantities to feed about 4. Enjoy.

Bowl Ingredients

  • 4 small/medium beets, whole
  • 2 cups of water
  • 1 cup brown rice (I love basmati, but you do you)
  • 2 cups of cooked chickpeas (canned is fine, just rinse them so you don’t die of a sodium overdose)
  • 2 cups finely shredded red cabbage
  • 16 radishes, quartered
  • 1/2 a head of radicchio, cored and cut into wedges
  • 1/2 cup roasted hazelnuts, roughly chopped
  • 8 sprigs of fresh cilantro

Dressing Ingredients

  • 1/2 cup coconut milk
  • 2 tablespoons hazelnut oil or olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • ground black pepper to taste

To Make the Bowls

Preheat oven to 400ºF. Cover the beets in foil and roast for 1-2 hours, or until tender when pierced with a knife. Once the beets have cooled, remove the foil, peel off the skin (should fall off when you rub it with your fingers), cut off the top and bottom of the beet, and slice into wedges.

You can make the rice in a pot of boiling water, but if you don’t own a rice cooker, what are you doing with your life??? Go get one!

To Make the Dressing

Combine all of the ingredients in a mason jar, put the lid on, and shake it like a polaroid picture. It’s not rocket science.

To (Avengers) Assemble

Take your bowls and layer in sections the cooked rice, the chickpeas, cabbage, radishes, and radicchio. Pour over the dressing to taste. Top with crushed hazelnuts and cilantro sprigs (the toasted hazelnuts MAKE this meal). Optional, pour some balsamic glaze or balsamic vinegar over top.

Things I Might Do Differently Next Time

So this dish was great, and everything Alison Day tells me to make, I will do so with joy and gladness. However, there are some things I’d do differently next time.

  1. Make a lifetime supply of the dressing
  2. Either don’t add the radicchio, or sauté it slightly. It is just SO bitter to have alongside other raw veggies, like cabbage and radishes, which have strong flavors all on their own.
  3. Day actually suggests lightly sautéing or steaming the veggies to make it a warm bowl, rather than predominantly cold, and I think that would be fun to try and see how it shakes things up.

Have you made this? What would you do differently? Let me know in the comments below!


Garam Masala Granola

My breakfast this week.

Disclaimer, right off the bat. I burnt this batch. I’d never made this type of granola before, and I second guessed myself. And I didn’t measure the liquids. Also, sorry for waiting a full week to post this; grad school stuff was crazy this week, and the front of one of our cars is falling off, while the other car is 30,000 miles overdue for a timing belt replacement. It’s been a party at our house this week. Now that we’ve gotten that out of the way, let’s do this.

Garam masala. You have to love the earthy, sweet, comforting taste and smell of the Indian staple spice. If you don’t, well, in the words of the beautiful April Ludgate of Parks and Rec, you are basically a war criminal.

Okay, so she was talking about people who hate dogs, not granola, but the sentiment still applies.

I have a lovely artist friend back in Virginia who has a glorious garam masala granola recipe, but in the true Yankee spirit of my ancestors, I did it on my own. And burnt it. But I’ve got it sorted now, and here’s the recipe. If you follow these directions, you will have some delicious, un-singed granola. Thankfully I have a husband who, for some reason, likes slightly-burnt granola, so everyone’s winning over here.


  • 3 cups uncooked rolled oats (Quaker’s 1 minute oats, or the like)
  • 1 cup nut of your choice (suggestions: sliced almonds, pecans, cashews, pistachios)
  • 1/2 cup raw pumpkin seeds
  • 1 cup coconut chips (use the chips not the flakes! The flakes tend to burn quickly, which will make your granola bitter)
  • 1 tsp. sea salt (feel free to be generous though. Unsalted granola is sad granola)
  • 1/2 cup brown or raw sugar
  • 1/3 cup oil (I prefer coconut oil, but olive or avocado are great alternatives)
  • 1/2 cup maple syrup (you can also use agave or honey)
  • 2 Tbs. garam masala (you can buy this at the grocery store, or, if you are just too cool for school, make your own!)
  • 1 cup golden raisins (or whatever dried fruit you like, dried cranberries, sour cherries, whatever floats your boat.

Preheat oven to 300 degrees Fahrenheit (geez that word is hard to spell). While oven heats, mix oats, nuts, pumpkin seeds, coconut chips, and salt in a large mixing bowl. Then take a skillet and over medium heat, combine the brown sugar, oil, syrup, and garam masala. Cook, stirring regularly, until sugar is dissolved, about 5 minutes.

Combine wet and dry ingredients and spread evenly on a baking sheet lined with parchment paper. Bake granola for 20 minutes, stirring every 5 minutes. Remove from oven and stir in golden raisins. Allow to cool fully before transferring the granola to jars or bags.

Yours should probably not look quite this toasty. Unless you like burnt granola, then you’re good.

Enjoy with plain or vanilla yoghurt for breakfast or a quick snack on the go!