Spiced Salmon & Cauliflower Bowls
with Rice, Peas & Cilantro-Cumin Yogurt Sauce
- Milk
- Tree Nuts
- Fish
Bold, earthy spices flavor tender cauliflower and green peas in this quick, filling vegetarian bowl. Fluffy jasmine rice soaks up the savory spices while a tangy yogurt sauce, flavored with smoky cumin and fresh cilantro, is drizzled over the top for cool, creamy contrast. Crunchy almonds finish off this hearty, flavorful meal.
Ingredients
½ cup
Jasmine Rice
2 unit
Veggie Stock Concentrate
10 ounce
Cauliflower Florets
1 tablespoon
Shawarma Spice Blend
4 ounce
Peas
¼ ounce
Cilantro
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Garlic Powder
1 teaspoon
Cumin
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, half the stock concentrates (you’ll use the rest later), 3⁄4 cup water (1 1⁄4 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, pat chicken* or salmon* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a cutting board. Wipe out pan.
• While rice cooks, wash and dry produce. Roughly chop cauliflower into bite-size pieces. • Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes. • Add peas, half the Shawarma Spice Blend, remaining stock concentrate, 2 TBSP water, and 1 TBSP butter (for 4 servings, use all the Shawarma Spice Blend, 4 TBSP water, and 2 TBSP butter). Cook, stirring occasionally, until cauliflower is browned and tender, 3-5 minutes. Taste and season with salt and pepper if desired.
Use pan used for chicken or salmon here.
• While cauliflower cooks, roughly chop cilantro. • In a small bowl, combine cilantro, sour cream, yogurt, ¼ tsp garlic powder, and ¼ tsp cumin (½ tsp garlic powder and ½ tsp cumin for 4 servings). (Reserve remaining garlic powder and cumin for another use.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Fluff rice with a fork. Taste and season with salt and pepper if desired. • Divide rice between bowls and top with spiced cauliflower. Drizzle with yogurt sauce. Garnish with almonds. Serve.
Slice chicken crosswise (skip slicing salmon!). Top bowl with sliced chicken or salmon along with spiced cauliflower.
Fish is fully cooked when internal temperature reaches 145°.
