Go Green Bowl

Source: Oregon State University
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Main Ingredient: Vegetables
Menu Part: Entree
Cuisine Type: American
Serves: One serving

Grains and vegetables highlight this bowl at Oregon State University.

Ingredients

3 oz. yellow quinoa
2 oz. hominy, drained
2 oz. roasted broccoli
1 oz. cilantro lime slaw
1/3 of fresh avocado, diced
2 oz. blackened tempeh
1 oz. Cilantro Lime Dressing (recipe follows)
1 oz. Cilantro Lime Slaw (recipe follows)

Cilantro Lime Dressing
Yield: 35 ounces
3 oz. fresh cilantro
3 tbsp. honey
8 oz. extra-heavy mayonnaise
½ oz. garlic
½ tbsp. kosher salt
1 tsp. black pepper
½ tsp. powdered chile de árbol
8 oz. canola oil
4 fresh limes, juiced

Cilantro Lime Slaw
Yield: 42 ounces
¼ oz. minced garlic
4 oz. lime juice
2 oranges, juiced
1 tbsp. ground cumin
¼ tbsp. cayenne pepper
¼ tsp. black pepper
1 tbsp. honey
1 tbsp. kosher salt
2.6 oz. canola oil
15.5 oz. fresh green cabbage, finely shredded
10 oz. fresh red cabbage, finely shredded
15 oz. fresh tomato, julienned
1.5 oz. fresh cilantro

Steps

  1. Combine all ingredients in bowl except dressing.
  2. Place in dish and garnish with lime and dressing.

Cilantro Lime Dressing

  1. Combine all ingredients in blender except oil and lime juice. Blend fully to incorporate.
  2. Slowly add oil while blending. When incorporated, removed from blender and transfer to container.
  3. Whisk in lime juice and cover. Label, date and place in cooler for future use.

Cilantro Lime Slaw

  1. Combine garlic, juices, cumin, cayenne, pepper, honey and salt in mixing bowl. Whisk in oil.
  2. Add cabbage, tomato and cilantro and toss together. Set aside for service.