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 Tomatillo Serrano Sauce, cilantro, queso fresco and fresh lime.

Made with:

9902 - Custom Culinary Tomatillo Serrano Sauce

What You'll Need

3 oz.	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