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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.
Made with:
6201 - GOLD LABEL Tomatillo Serrano Sauce
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
Cook ancient grains and set aside
Fry chickpeas
Dice sweet potato (1/2” pieces) and slice carrots
Preheat oven to 425°. Toss potatoes, carrots, oil, salt, and pepper on a rimmed baking sheet.
Roast, tossing occasionally, until tender and browned, 35–45 minutes.
Sear sliced queso fresco cheese on a hot plancha until golden brown on each side
Put into to go bowl: ancient grains, sweet potato, chickpeas, avocado and cheese
Drizzle tomatillo sauce over and add lime wedge
CHEF'S TIP
For a vegan option, skip the queso fresco.