Forbidden Rice Bowl with Purple Tahini

1. Massage the dino and purple kale with olive oil.

2. Char the broccolini with chipotle seasoning.

3. Season the purple cauliflower with garlic and herbs.

4. Prepare the purple tahini and forbidden rice using their respective methods.

5. Assemble the bowl starting with the kale base, then add baby cucumbers, purple daikon radish, charred broccolini, seasoned cauliflower, forbidden rice, shelled edamame, and top with purple tahini.

Purple tahini

1. In a saucepan, combine red cabbage, beet stalks or peel, and water; bring to a boil and boil until water is purple, about 5 minutes, then remove from heat.

2. Remove cabbage and beets with a slotted spoon and let water cool for 2 minutes.

3. In a blender, combine 1/2 cup of the purple water, tahini, lemon juice, garlic, and salt; blend until smooth and creamy.

4. Top with mint leaves, black sesame seeds, and za'atar if desired.

Forbidden rice

1. Rinse forbidden rice in a strainer for 2 minutes and drain for 15-20 minutes.

2. In a pot, melt vegan butter, add rice, and toast for 1-2 minutes until fragrant, stirring to avoid burning.

3. Add water and veggie bouillon, bring to a boil, then simmer covered for 30 minutes until water is absorbed.

4. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.