Go Green Bowl
| Serves | 1 |
|---|---|
| Ingredients | Vegetables |
| Menu Part | Entree |
| Cuisine Type | American |
Source: Oregon State University
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
- Combine all ingredients in bowl except dressing.
- Place in dish and garnish with lime and dressing.
Cilantro Lime Dressing
- Combine all ingredients in blender except oil and lime juice. Blend fully to incorporate.
- Slowly add oil while blending. When incorporated, removed from blender and transfer to container.
- Whisk in lime juice and cover. Label, date and place in cooler for future use.
Cilantro Lime Slaw
- Combine garlic, juices, cumin, cayenne, pepper, honey and salt in mixing bowl. Whisk in oil.
- Add cabbage, tomato and cilantro and toss together. Set aside for service.