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.

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.