Hearty Wild Rice Salad
blackened cauliflower, avocado, mojo verde
This wholesome dinner has allllll the cozy vibes. Wild rice, corn, sweet peppers, and avocado are the foundation of this grain bowl. Then, we top it with blackened cauliflower and our mojo verde sauce (also available in our Grocery) for a nourishing gluten-free meal.
Nutrition (per serving)
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INGREDIENTS
- 1 cauliflower head, cut into florets
- 1 tbsp bay seasoning
- 2 tbsp polenta
- 6 oz wild rice
- 15.25 oz sweet corn, drained and rinsed
- 3 mini sweet peppers, trimmed, deseeded and thinly sliced into rings
- 1 avocado, halved, peeled and diced
- 1 lime, half juiced and half cut into wedges
- 6 tbsp mojo verde sauce (divided)
- 2 tbsp + 1 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine cauliflower, just 1 tsp bay seasoning, polenta, 2 tbsp vegetable oil, and ¼ tsp pepper in large bowl and toss. Transfer to baking sheet and roast until cauliflower is lightly browned and crisp in places, 35 to 40 minutes, gently flipping halfway through.
Combine rice, corn, peppers, avocado, lime juice, just half the mojo verde, and 1 tsp vegetable oil in large bowl and toss to coat. Season to taste with salt and pepper.
Divide avocado and wild rice salad between bowls. Top with blackened cauliflower, drizzle with remaining mojo verde, and serve with lime wedges. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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