Spicy Peruvian Cauli & Chicken Bowls
with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde
Craving all the tantalizing flavors and textures of a rice bowl (minus the meat?). Look no further, and witness the power of cauliflower! For this spicy vegetarian meal, you’ll build a bowl starting with a bed of fluffy tomato-scallion rice dotted with quick-pickled jalapeño. Top with charred spiced cauliflower, then drizzle with Peruvian-style creamy salsa verde and sprinkle with more lime-pickled jalapeño and scallion greens.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Cauliflower Florets
1 unit
Jalapeño
2 unit
Scallions
1 unit
Lime
¼ ounce
Cilantro
1 unit
Tomato
1 tablespoon
Fajita Spice Blend
1 teaspoon
Garlic Powder
½ cup
Jasmine Rice
1 unit
Veggie Stock Concentrate
2 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower into bite-size pieces if necessary. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Finely chop cilantro. Dice tomato into 1⁄2-inch pieces.
• Toss cauliflower on a baking sheet with a large drizzle of oil, 2 tsp Fajita Spice Blend (4 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Fajita Spice Blend later.) Roast on top rack until cauliflower is tender, 20-25 minutes.
While cauliflower roasts, open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey* and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes.
• Meanwhile, in a small microwave-safe bowl, combine jalapeño, 1⁄4 tsp sugar, juice from half the lime, and a pinch of salt. (For 4 servings, use 1⁄2 tsp sugar and a big pinch of salt.) • Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add scallion whites, half the garlic powder (you’ll use the rest later), and remaining Fajita Spice Blend; cook, stirring, until scallion whites are softened, 2-3 minutes. • Add rice, 3⁄4 cup water (11⁄2 cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and water has evaporated, 15-18 minutes. • Keep covered off heat until ready to serve.
• Remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince remaining jalapeño. • In a second small bowl, combine cilantro, mayonnaise, sour cream, remaining garlic powder, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. TIP: If you’d like more zesty heat, add a small splash of jalapeño pickling liquid instead of, or in addition to, lime juice. • Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
• Fluff rice with a fork. Stir in tomato, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Taste and season with salt and pepper. • Divide rice between bowls; top with cauliflower. Drizzle everything with salsa verde. Garnish with reserved jalapeño rounds and sprinkle with scallion greens. Serve.
Stir chicken or turkey into rice along with tomato.
Chicken is fully cooked when internal temperature reaches 165°.
