April: Roasted Cauliflower & Quinoa Power Bowl
Featured for April in our 2023 UniPro calendar.
This vegetarian bowl is downright delicious and packed with flavor. With roasted cauliflower, Kale & Quinoa Blend, Corn & Black Bean Fiesta Blend, fresh cucumbers, pickled red onions pico de gallo, Extreme Supreme Guacamole, and topped with a creamy dressing, Cotija cheese, and fresh cilantro.
Yield: 5 Servings
INGREDIENTS
| Simplot Harvest Frest™ Avocados Extreme Supreme Guacamole, Frozen | 1 pouch |
| Red Onions, halved and thinly sliced | 1 each |
| Red Wine Vinegar | 1 1/2 cups |
| Sugar | 2 Tbsp |
| Kosher Salt, divided | 2 Tbsp |
| Greek Yogurt, plain | 15 oz |
| Mexican Crema | 15 oz |
| Simplot Simple Goodness™: Cauliflower, IQF 12/2 lb | 1 bag |
| Olive Oil | 1/4 cup |
| Black Pepper, coarse grind | 1 1/2 tsp |
| Simplot RoastWorks® Flame-Roasted Corn and Black Bean Fiesta Blend 6/2.5 lb | 1/2 bag |
| Simplot Good Grains™: Ancient Grains and Kale Blend 6/2.5 lb | 1 bag |
| Cucumber, shaved or thinly sliced | 10 oz |
| Cojita Cheese, crumbled | 5 oz |
| Cilantro Leaves | 1/4 cup |
Directions:
- Thaw guacamole overnight in the refrigerator.
- Place onions in a non-reactive container. Bring the vinegar, sugar, and 1 Tbsp salt to a boil. Pour over the onions to cover. Transfer to the refrigerator and store overnight. Whisk together yogurt and crema until smooth Store refrigerated.
- Preheat oven to 425˚F.
- Line a half-sheet pan with foil. Evenly spread the cauliflower on the pan. Drizzle with olive oil, and sprinkle with 1 Tbsp salt and pepper. Bake for 15-20 minutes or until slightly charred.
- Prepare the fiesta blend and grain blend according to the package directions. Reserve warm.
- For each serving: Place 8 oz grain blend in a serving bowl. Top with 5 oz of cauliflower, 4 oz fiesta blend, 3 oz guacamole, and yogurt crema, 2 oz cucumber and red onion, 1 oz cheese and garnish with cilantro.