BBQ Glazed Sweet Potatoes
with Broccoli & Sweet Corn Salad
INGREDIENTS
- 1 cauliflower, cut into florets
- 1 tsp bay seasoning blend
- 2 tbsp polenta
- 1/2 cup wild rice
- 13.4 oz sweet corn, drained and rinsed
- 3 mini sweet pepper, thinly sliced into rings, trimmed
- 1 avocado, halved, peeled, and diced
- 1 lime, half juiced, half cut into wedges, (divided)
- 6 tbsp mojo verde sauce, (divided)
- 3 tbsp vegetable oil*
- salt*
- pepper*
INSTRUCTIONS
Preheat oven to 425°F. Combine cauliflower, 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 slightly browned and crisp in places, 35 to 40 minutes, gently flipping halfway through. (4-serving meal: use ¼ cup vegetable oil, ½ tsp pepper)
Combine rice, ¾ cup water, and a pinch of salt in small saucepan and bring to a boil. Cover, reduce heat to low, and cook until grains are tender, 28 to 32 minutes. Drain any remaining water and transfer to medium bowl. Set side to cool slightly. (4-serving meal: use 1½ cups water)
Add corn, peppers, avocado, lime juice, just half the mojo verde, and 1 tbsp vegetable oil to bowl with cooked rice. Season to taste with salt and pepper.
Divide avocado-wild rice salad between bowls. Top with blackened cauliflower, drizzle with remaining mojo verde, and serve with lime wedges. Dig in!
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Buffalo Cauliflower Bowls with Lemon-Dill Quinoa & Tzatziki
Blackened Cauliflower with Mojo Verde & Avocado-Wild Rice Salad
Baja Cobb Salads with Black Beans & Chipotle Ranch
Chipotle Stewed Swiss Chard Bowls with Black Beans & Spinach Salsa Verde
