Chipotle cauliflower grain bowls

Name: Chipotle cauliflower grain bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 80 g tube Bart Mexican Chipotle & Red Pepper Paste; 2 tbsp olive oil; 1 medium cauliflower (700g), cut into florets with leaves reserved, larger ones halved; 1 avocado; 3 limes, juice; 25 g coriander, leaves chopped, plus extra to serve; 150 ml tub soured cream; 1 pinch/es ground cumin; 1 pinch/es paprika; 250 g pouch ready-cooked quinoa; 3 salad onions, chopped; 260 g can of sweetcorn (drained weight) , drained

A colourful, Mexican-inspired dish that packs in eight diﬀerent plant varieties.

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Vegetarian5 plant varieties8 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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80g tube Bart Mexican Chipotle & Red Pepper Paste
2 tbsp olive oil
1 medium cauliflower (700g), cut into florets with leaves reserved, larger ones halved
1 avocado
3 limes, juice
¼ x 25g coriander, leaves chopped, plus extra to serve
150ml tub soured cream
1 pinch/es ground cumin
1 pinch/es paprika
250g pouch ready-cooked quinoa
3 salad onions, chopped
260g can of sweetcorn (drained weight) , drained

Preheat the oven to 200ºC, gas mark 6. Stir together the chipotle paste and oil in a large mixing bowl. Add the caulifl ower florets and leaves and stir together until coated. Spread the florets over a baking tray and roast for 25 minutes, stirring and adding the leaves halfway.
Meanwhile, mash the avocado with the juice of 1 lime, a pinch of salt and the chopped coriander, then set aside. In a separate bowl, mix the soured cream, the juice of 1 lime, the spices and a pinch of salt; set aside.
Heat the quinoa as per pack instructions. Tip into a bowl and stir through the juice of the remaining lime, salad onions and a pinch of salt. Divide between shallow bowls. Top with the roasted caulifl ower, avocado and sweetcorn. Spoon over the soured cream and scatter with a few extra coriander leaves.

Typical values per serving when made using specific products in recipe