Sriracha Cauliflower Poke Bowls
with avocado & ginger-sesame mayo
We love poke bowls for their array of textures, rainbow of toppings and wholesome ingredients. In this version, avocado, edamame and jasmine rice perfectly complement roasted cauliflower. Our spicy-sweet sriracha glaze puts the final touch on this delicious meal!
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
285 g
Cauliflower, florets
¾ cup
Jasmine Rice
113 g
Edamame
(Contains: Soy)
1 unit(s)
Avocado
160 g
Sweet Bell Pepper
2 tsp
Sriracha
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
1 tbsp
Ginger-Sesame Spice Blend
(Contains: Sesame)
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
1 tsp
Sugar*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to high broil and bring a medium pot with 1 1/4 cups (2 1/2 cups) salted water to a boil. Wash and dry all produce. Start the recipe when the oven is ready and the water is boiling. To the boiling water, add rice. Season with salt. Cover and reduce heat to medium-low. Cook for 12-14 min, until rice is tender and water is absorbed. Fluff rice with a fork.
Meanwhile, cut cauliflower into 1-inch pieces. To a foil-lined baking sheet, add cauliflower, three-quarters of the Ginger-Sesame Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and massage to coat. Broil on the middle rack of the oven for 8-10 min, until tender.
Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. While the pan heats, cut pepper into 1/2-inch slices. When the pan is hot, add peppers and edamame. Season with salt and pepper. Cook for 4-5 min, stirring occasionally, until tender-crisp. Remove the pan from heat.
Meanwhile, to a small bowl, add mayo, remaining Ginger-Sesame Spice Blend and 1/2 tbsp (1 tbsp) water. Season with salt, then stir to combine. Halve, pit, peel, then thinly slice avocado. Season with salt.
In a large microwave-safe bowl, heat 1 tbsp (2 tbsp) butter until melted. Add soy sauce, half the sriracha and 1 tsp (2 tsp) sugar, then whisk to combine. To the bowl with sriracha sauce, add broiled cauliflower, then stir to coat.
Serve rice with peppers, edamame, cauliflower and avocado over top. Sprinkle with crispy shallots. Dollop spiced mayo over top. Drizzle with remaining sriracha, to taste. Enjoy!
