Wild Rice Spicy Power Bowl

Exotic ingredients brought together to add intense flavors to a plant-forward application. A bed of tender ancient grains topped with crispy chickpeas, roasted root vegetables and grilled avocado. The bowl is finished with a tangy drizzle of Gold Label Ambient Portion Control Tomatillo Serrano Sauce, cilantro, queso fresco and fresh lime.

What You'll Need

3 oz.  Gold Label Ambient Portion Control Tomatillo Serrano Sauce
5 oz. White/Wild Rice mix, cooked
1 oz Chickpeas, fried
2 oz. Sweet Potato, diced, roasted
2 oz Carrots, sliced, roasted 
1 oz Avocado
3 oz Queso Fresco, ¼” sliced, seared
1 ea. Lime, wedge
PREPARATION

  1. Cook ancient grains and set aside
  2. Fry chickpeas
  3. Dice sweet potato (1/2” pieces) and slice carrots
  4. Preheat oven to 425°. Toss potatoes, carrots, oil, salt, and pepper on a rimmed baking sheet.
  5. Roast, tossing occasionally, until tender and browned, 35–45 minutes.
  6. Sear sliced queso fresco cheese on a hot plancha until golden brown on each side
  7. Put into to go bowl: ancient grains, sweet potato, chickpeas, avocado and cheese
  8. Drizzle tomatillo sauce over and add lime wedge

CHEF'S TIP