Cauliflower Chimichurri Bowl

Name: Cauliflower Chimichurri Bowl
Yield: 10
Ingredients: 2.0x Baby heirloom carrots, trimmed and halved; 50.0ml Olive oil; 600.0g Sweet potatoes; 1.0x Cauliflower, trimmed; 150.0g KNORR American Chipotle BBQ Sauce Gluten Free 2.1kg; 50.0ml Olive oil, extra; 400.0g Rainbow chard, trimmed; 300.0g Fresh mixed herbs (e.g., parsley, mint, coriander etc.); 4.0x Garlic cloves; 2.0x Long red chillies, chopped; 300.0ml Olive oil, extra; 75.0ml Red wine vinegar; 300.0g Multi colour quinoa; 150.0g Marinated goat cheese

KNORR American Chipotle BBQ Sauce adds a whole new flavour dimension to this veggie-friendly recipe.
Other roasted vegetables can also be used instead of cauliflower, such as baby beets, parsnips or pumpkin. And rather than sautéed rainbow chard, you can try wilted silverbeet, cavolo nero or baby spinach.

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What you need

Baby heirloom carrots, trimmed and halved 2 x
Olive oil 50 ml
Sweet potatoes 600 g
Cauliflower, trimmed 1 x
KNORR American Chipotle BBQ Sauce Gluten Free 2.1kg 150 g
KNORR American Chipotle BBQ Sauce Gluten Free 2.1kg
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Olive oil, extra 50 ml
Rainbow chard, trimmed 400 g
Fresh mixed herbs (e.g., parsley, mint, coriander etc.) 300 g
Garlic cloves 4 x
Long red chillies, chopped 2 x
Olive oil, extra 300 ml
Red wine vinegar 75 ml
Multi colour quinoa 300 g
Marinated goat cheese 150 g

Salads & Bowls

Main Meals

Australian

American

Casual Dining

Vegetables

Breakfast & Brunch

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Vegetables
- Toss heirloom carrots in half the olive oil. Cook in the combi oven at 180°C for 15 minutes.
- Dice sweet potatoes into 2cm cubes and toss with remaining olive oil.
- After carrots have cooked for 15 minutes, add sweet potatoes.
- Cook for a further 20 minutes or until vegetables are soften. Remove.
- Cut cauliflower into small florets. Season and toss with KNORR American Chipotle BBQ Sauce and extra olive oil.
- Place cauliflower in a large gastronorm and bake in a combi oven at 180°C for 25 minutes or until tender.
- Sauté rainbow chard.
Chimichurri
- Place mixed herbs and garlic in a blender. Pulse until roughly chopped.
- Gradually add olive oil, red wine vinegar, and chopped chillies.
- Pulse until finely chopped and emulsified. Set aside.
To Assemble & Serve
- Cook quinoa according to instructions. Divide between serving bowls.
- Arrange vegetables on top, drizzle with chimichurri, and top with crumbled feta. Serve with lemon wedges.