bowl of quinoa salad

April: Roasted Cauliflower & Quinoa Power Bowl

Featured for April in our 2023 UniPro calendar.

This vegetarian bowl is downright delicious and packed with flavor. With roasted cauliflower, Kale & Quinoa Blend, Corn & Black Bean Fiesta Blend, fresh cucumbers, pickled red onions pico de gallo, Extreme Supreme Guacamole, and topped with a creamy dressing, Cotija cheese, and fresh cilantro.

Yield: 5 Servings


Simplot Harvest Frest™ Avocados Extreme Supreme Guacamole, Frozen 1 pouch
Red Onions, halved and thinly sliced 1 each
Red Wine Vinegar 1 1/2 cups
Sugar 2 Tbsp
Kosher Salt, divided 2 Tbsp
Greek Yogurt, plain 15 oz
Mexican Crema 15 oz
Simplot Simple Goodness™: Cauliflower, IQF 12/2 lb 1 bag
Olive Oil 1/4 cup
Black Pepper, coarse grind 1 1/2 tsp
Simplot RoastWorks® Flame-Roasted Corn and Black Bean Fiesta Blend 6/2.5 lb 1/2 bag
Simplot Good Grains™: Ancient Grains and Kale Blend 6/2.5 lb 1 bag
Cucumber, shaved or thinly sliced 10 oz
Cojita Cheese, crumbled 5 oz
Cilantro Leaves 1/4 cup


  1. Thaw guacamole overnight in the refrigerator.
  2. Place onions in a non-reactive container. Bring the vinegar, sugar, and 1 Tbsp salt to a boil. Pour over the onions to cover. Transfer to the refrigerator and store overnight. Whisk together yogurt and crema until smooth Store refrigerated.
  3. Preheat oven to 425˚F.
  4. Line a half-sheet pan with foil. Evenly spread the cauliflower on the pan. Drizzle with olive oil, and sprinkle with 1 Tbsp salt and pepper. Bake for 15-20 minutes or until slightly charred.
  5. Prepare the fiesta blend and grain blend according to the package directions. Reserve warm.
  6. For each serving: Place 8 oz grain blend in a serving bowl. Top with 5 oz of cauliflower, 4 oz fiesta blend, 3 oz guacamole, and yogurt crema, 2 oz cucumber and red onion, 1 oz cheese and garnish with cilantro.