Organic Chicken Cauli Bowls
with Charred Grape Tomatoes, Chermoula & Creamy Tahini
This vegan bowl is not for the faint of heart: It’s full of textures and sauces and big flavors. From the curated spice blend to the herby-spicy-tangy chermoula, this one proves you don’t need meat to get bold flavor. We start with a big scoop of garlicky-zesty rice, top it with earthy, spice-roasted cauliflower and carrots, add juicy charred tomatoes, drizzles of cilantro-garlic-jalapeño sauce + creamy tahini, then sprinkle with crunchy almonds and bright lemon zest. Go big or go home!
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
12 ounce
Carrots
10 ounce
Cauliflower Florets
2 clove
Garlic
1 tablespoon
Tunisian Spice Blend
½ cup
Basmati Rice
1 unit
Veggie Stock Concentrate
¼ ounce
Cilantro
1 unit
Lemon
1 unit
Jalapeño
2 tablespoon
Tahini
(Contains: Sesame)
4 ounce
Grape Tomatoes
½ ounce
Almonds
(Contains: Tree Nuts)
10 ounce
Organic Chicken Cutlets
Not included in your delivery
5 teaspoon
Cooking Oil
10 teaspoon
Olive Oil
Salt
Pepper
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Cut cauliflower into bite-size pieces. Peel and mince or grate garlic; reserve a pinch in a small bowl (you’ll use it in Step 5).
• Toss carrots and cauliflower on a baking sheet with a large drizzle of oil, Tunisian Spice Blend, a big pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Pat chicken or organic chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, mince cilantro. Zest and quarter lemon. Mince jalapeño, removing ribs and seeds for less heat.
• To bowl with reserved garlic, add cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), salt, and pepper. Add a squeeze of lemon juice and as much jalapeño as you like. Set chermoula aside. • In a second small bowl, whisk together tahini, juice from half a lemon, 1 TBSP olive oil, and ¼ tsp sugar (for 4, use juice from a whole lemon, 2 TBSP olive oil, and ½ tsp sugar). Add water 1 TBSP at a time until sauce reaches a drizzling consistency. (TIP: Tahini will thicken at first as you add water but will then thin out again. We used 2 TBSP water for 2 servings, 3 TBSP for 4 servings.) Season tahini sauce with salt and pepper.
• Heat a drizzle of oil in a large pan over high heat. Add tomatoes and cook, undisturbed, until lightly charred, 1-2 minutes. • Stir tomatoes; cook, stirring occasionally, until tender, 1-2 minutes more. Season with salt and pepper.
Use pan used for chicken here.
• Fluff rice with a fork; stir in half the lemon zest and a drizzle of olive oil. Season with salt and pepper. • Divide rice between bowls; top with roasted veggies and charred tomatoes. Drizzle with chermoula and tahini sauce. Garnish with almonds and remaining lemon zest. Serve with any remaining lemon wedges on the side.
Slice chicken or organic chicken crosswise. Serve atop bowls.
Chicken is fully cooked when internal temperature reaches 165°.
