Multi-Grain Orzo, Chickpea, Kale and Roasted Cauliflower Bowl

Yield: 5 Servings (13.5 oz. each)

Yield: 5 Servings (13.5 oz. each)

A plant-based bowl with powerhouse ingredients and on-trend Moroccan flavors.

Step 1

Preheat convection oven to 425˚F.

Step 2

Line a half sheet pan with foil. Spread diced red peppers in an even layer on the baking sheet. Drizzle with 1 fl. oz. olive oil. Bake for 15-20 minutes, turning pan once halfway through baking until roasted and lightly charred. Cool to ambient, transfer to storage container and store refrigerated.

Step 3

In a bowl, toss cauliflower, 2 fl. oz. olive oil, ras el hanout seasoning, and salt. Transfer to a lined sheet pan in a single layer. Roast for 20-25 minutes until lightly charred. Remove from oven and keep warm.

Step 4

Combine hummus and 4 oz. roasted red peppers in bowl of food processor. Reserve.

Step 5

Prepare grain blend according to package directions. Hold warm.

Step 6

For each serving; portion 7 oz. (1 cup) of grain blend in a serving bowl. Top with 2.5 oz. cauliflower, 2 oz. red pepper hummus and 2 pieces of toasted pita.