It’s always a good time to mind our health, and this Purple Goddess Power Bowl recipe is a beautiful and delicious way to do it. Research shows that purple foods offer powerful health benefits, so before we dive in here let’s get something out of the way: the keywords here are “purple” and “power.” These fruits and veggies are literal nutritional powerhouses. Purple superfoods, if you will, and I like super.
When we eat well, we feel well. At this phase of my life I aim to make healthier decisions that lead me to feel my absolute best. That’s why I had a ton of fun creating this healthy power bowl recipe. I’m so excited to share it with you!
Health Benefits of Purple Fruits and Vegetables
There’s a reason we call this recipe the Purple Goddess.
The vibrant blue-violet hues indicate disease-fighting properties, including antioxidants and good-for-you fiber, potassium and magnesium, among many others. They’re also low in calories. One particularly powerful quality of purple foods: anthocyanins. These are antioxidants known to reduce inflammation and positively impact the body’s ability to absorb nutrients. These are phytonutrients that also help regulate our body’s cholesterol and blood sugar. What’s more, a recent study by the Journal of Agricultural and Food Chemistry shows that anthocyanins may even help reduce the risk of type 2 diabetes.
But wait, there’s more. Anthocyanins can also give us a boost in immune health and brainpower, lower blood pressure and provide cancer-fighting properties. They protect our cells from damage and studies also show anthocyanins can actually boost our mood. Plums, purple sweet potatoes, berries, grapes and purple carrots are just a few of the purple fruits and vegetables containing anthocyanins. According to WebMD, the more color in the fruit, the more anthocyanins.
Motivated to make a quick run for some purple power foods yet? Go ahead, we’ll wait …
Purple Goddess Power Bowl Recipe Ingredients
This power bowl recipe is as delicious as it is nutritious. Here’s what you’ll need in order to make it, plus a few optional substitutions.
- Red or purple beets – This recipe calls for red or purple beets. You can use roasted or steamed beets, or prepare them to your preference. These days it’s also easy to find ready-to-eat beets in the refrigerated area of the grocery store produce section, usually near the fresh packaged foods. These are great options when you’re short on time.
- Quinoa – I use black or red quinoa because it’s what I keep on hand, but any variety of quinoa works. Other grains to try include farro, buckwheat and wheat berries.
- Purple Cabbage – Bright and beautiful purple cabbage gives this grain bowl its crunch.
- Greens – Purple kale, baby spinach, mixed greens, microgreens and rainbow chard are wonderful options.
- Blackberries – Blackberries and beets are one of my favorite flavor combinations. The blackberries bring this grain bowl to life and add a touch of sweetness.
- Blueberries or dark cherries – If you can find dark cherries, I highly recommend including them in this dish. Blueberries or extra blackberries also work. Heck, there’s no reason not to use raspberries if that’s your thing.
- Crumbled feta cheese – Real big feta fan here, but goat cheese makes absolutely delicious substitution for the crumbled feta.
- Fresh mint – Do not skip the fresh mint. I repeat, do not skip the fresh mint. It seriously takes this dish to the next level.
- Extra-virgin olive oil – Just a drizzle for toasting the quinoa. Make it pop!
- Balsamic vinegar and balsamic glaze – There’s so much flavor in this recipe that you don’t need a lot of balsamic vinegar. If you’re into infused vinegars, try a blueberry or blackberry balsamic. Drizzle the glaze over the top for a beautiful presentation and added burst of flavor.
How to Make Purple Goddess Power Bowls
This healthy grain bowl recipe is easy to put together. The most time consuming portion of the recipe is preparing your vegetables. Feel free to prepare your cabbage and beets up to 24 hours in advance and refrigerate in an air-tight container. This heart-healthy, vegetarian recipe is a plant-forward salad that can be made vegan by simply eliminating the crumbled feta or using a plant-based cheese alternative. How easy is that?!
Step 1. Prepare the quinoa.
Rinse and drain the quinoa until the water runs clear. In a medium saucepan, heat the extra-virgin olive oil over medium heat. Add the quinoa and toast for about 5 minutes. Listen for the little pops. Add 2 cups of water and bring to a boil, reduce the heat and simmer, covered, for about 15 minutes. Remove the pan from the heat, fluff the quinoa with a fork and set it aside.
Step 2. Prepare the remaining ingredients.
Meanwhile as the quinoa is cooking, prepare your fruits and vegetables. Dice your beets, chop your cabbage, pit and slice your cherries (if using) and prepare your fruit. Chop that fresh mint.
Step 3. Make the salad.
This Purple Goddess Grain Bowl recipe yields four servings. Among four bowls, divide the quinoa, cabbage and greens for your base. Top with diced beets, blackberries, cherries and/or blueberries. Divide the balsamic vinegar among the four bowls, then top with feta cheese and fresh mint. Drizzle with balsamic glaze and serve.
- 1 cup uncooked quinoa
- 1 tablespoon extra-virgin olive oil
- 2 cups water
- 1 pound prepared red or purple beets, diced
- 4 cups purple cabbage, chopped
- 4 cups greens, such as baby spinach and kale
- 6 ounces blackberries
- 1 cup blueberries or dark cherries, pitted and sliced
- 1/2 cup crumbled feta cheese
- 4–6 sprigs fresh mint leaves
- 4 tablespoons balsamic vinegar
- Balsamic glaze, for drizzling
- Rinse and drain the quinoa until the water runs clear. In a medium saucepan, heat the extra-virgin olive oil over medium heat. Add the quinoa and toast for about 5 minutes. Listen for the little pops. Add 2 cups of water and bring to a boil, reduce the heat and simmer, covered for about 15 minutes. Remove the pan from the heat, fluff the quinoa with a fork and set it aside.
- While the quinoa is cooking, Prepare your fruits and vegetables. Dice your beets, chop your cabbage, pit and slice your cherries (if using) and prepare your fruit. Chop your fresh mint.
- Divide the quinoa, cabbage and greens among four bowls. Top with diced beets, blackberries, cherries and/or blueberries. Divide the balsamic vinegar among the four bowls, then top with feta cheese and fresh mint. Drizzle with balsamic glaze and serve.
- Prep Time: 15 mins.
- Cook Time: 20 mins.
- Category: Salads
- Method: Stovetop
- Cuisine: American
Keywords: power bowl recipe, healthy bowl recipe, purple superfoods, anthocyanins