Spiced Shrimp & Cauliflower Bowls
with Rice, Peas & Cilantro-Cumin Yogurt Sauce
- Milk
- Shellfish
- Tree Nuts
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
2 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Jasmine Rice
4 ounce
Peas
¼ teaspoon
Cumin
10 ounce
Shrimp
(Contains: Shellfish)
4 tablespoon
Yogurt
(Contains: Milk)
½ tablespoon
Shawarma Spice Blend
10 ounce
Cauliflower Florets
¼ teaspoon
Garlic Powder
¼ ounce
Cilantro
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
In a small pot, combine rice, half the stock concentrates (you’ll use the rest later), ¾ cup water (1¼ 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, 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.
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.
