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Roasted Cauliflower and Quinoa Power Bowl

Yield: 5 Servings (28 oz.)

Yield: 5 Servings (28 oz.)

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.

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados Extreme Supreme Guacamole, Frozen 1 lb. 1 Pouch
Red onions, halved and thinly sliced 10 oz. 1 each
Red wine vinegar 12 fl. oz. 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 12/2lb 32 oz. 1 bag
Olive oil 2 fl. oz. 1/4 cup
Black pepper, coarse grind 1 1/2 tsp.
Simplot RoastWorks®: Flame-Roasted Corn and Black Bean Fiesta Blend 6/2.5lb 20 oz. 1/2 bag
Simplot Good Grains™: Ancient Grains and Kale Blend 6/2.5lb 40 oz. 1 bag
Cucumber, shaved or thinly sliced 10 oz.
Cotija cheese, crumbled 5 oz.
Cilantro, leaves 1/2 oz. 1/4 cup
Preparation Instructions:
Step 1
Thaw guacamole overnight in the refrigerator.
Step 2
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.
Step 3
Preheat oven to 425°F.
Step 4
Line a half sheet pan with foil. Evenly spread the cauliflower on the pan. Drizzle with olive oil, sprinkle with 1 Tbsp. salt and pepper. Bake for 15-20 minutes or until slightly charred.
Step 5
Prepare the fiesta blend and grain blend according to the package directions. Reserve warm.
Step 6
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.
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