Paleo Plant Bowls with Turmeric Cauliflower Rice and Dried Mango-Habanero Sauce
These savory paleo bowls are vegan, grain-free, and packed with flavor. They are a delicious and nutritious way to replenish your body after indulging during the holidays. Cauliflower, mushrooms, and organic ingredients like dried mango, pumpkin seeds, and turmeric work together to create a colorful dish that is satisfying yet light and contains good sources of fiber and vitamins.
Paleo-friendly riced cauliflower spiced with Wildly Organic Ground Turmeric forms the base of these bowls. Turmeric is a root native to Indonesia and Southern India, and is related to the ginger root. It has a warm flavor with notes of pepper and mustard, and imparts a beautiful yellow hue to the cauliflower rice. The turmeric and cauliflower combine with chopped onion, Wildly Organic Onion Granules, and Wildly Organic Pumpkin Seeds for a wonderful crunchy texture and nutty flavor. Toasting the pumpkin seeds before adding them brings out their sweetness and adds another layer of flavor to the dish. Pumpkin seeds are good sources of iron and protein as well
A Touch of the Tropics
Inspired by mango-habanero salsa, this sauce made with Wildly Organic Dried Mango Slices is a silky, fiery finishing touch to these healthy bowls. The dried mango slices are reconstituted with boiling water to soften them, and then pureed with habanero pepper, lime juice, and white onion for a flavorful, fruity sauce that would go equally well with chicken or fish. Since this sauce is made with shelf-stable dried mango it can add a fun, tropical warmth any time of year. If desired, the seeds can be removed from the habanero pepper to decrease the level of spice. Make sure to be very careful and avoid touching the face area when handling the pepper to avoid any painful contact with capsaicin.
More Paleo Favorites…
- Paleo Pantry Essentials
- Paleo Eggplant Chili
- Hearty Paleo Beef & Mushroom Stew
- Paleo Italian-Marinated Steak & Mushrooms
- 2 Ounces Wildly Organic Dried Mango
- boiling water
- 1 habanero pepperseeds removed if desired
- 1/4Cup white onionchopped
- 3Tablespoons lime juicefreshly squeezed
- 2Tablespoons orange juicefreshly squeezed
- 2 portobello mushroomsstems removed
- 2Tablespoons orange juicefreshly squeezed
- 1Tablespoon lime juicefreshly squeezed
- 1/2Teaspoon orange zest
- 1/2Teaspoon lime zest
- 1 Tablespoon plus 1 Teaspoon Wildly Organic Extra Virgin Olive Oil
- 1/4 Teaspoon Wildly Organic Pink Himalayan Salt
- 1/8 Teaspoon Wildly Organic Black Pepper
- 1/2Cup Wildly Organic Pumpkin Seeds
- 1 Large head of cauliflowerriced, about 4-5 cups
- 1Tablespoon Wildly Organic Extra Virgin Olive Oil
- 1 Medium sweet onionchopped
- 1/2 Teaspoon Wildly Organic Ground Turmeric
- 1/2Teaspoon Wildly Organic Pink Himalayan Salt
- 1/2Teaspoon Wildly Organic Garlic Granules
- 1/4Teaspoon Wildly Organic Black Pepper
- 1/2 Teaspoon red pepper flakes
- white oniondiced, to garnish
- fresh cilantrochopped, to garnish
- red cabbagechopped, to garnish
- sliced limeto garnish
Place dried mango slices in a bowl and pour boiling water over them until they are completely covered. Let soak at least 30 minutes to soften. Reserve soaking liquid.
Place softened mango, habanero pepper, lime juice, orange juice, chopped onion, and salt into a food processor or blender and blend until silky smooth. If necessary, add some of the mango soaking liquid to thin the sauce to your desired consistency. Refrigerate until needed.
Place mushrooms in a shallow dish. Combine orange and lime juices, zest, olive oil, salt, and pepper in a bowl and whisk to combine. Pour marinade over mushrooms, making sure they are well-coated on both sides. Leave out at room temperature for at least 30 minutes.
Heat a skillet over medium heat.
Once skillet is hot, add 1 teaspoon olive oil and swirl to coat surface. Place mushrooms on hot pan and cook until tender, about 4-5 minutes per side. Set aside until it is time to assemble bowls.
While the mangos are soaking and the mushrooms are marinating, make the turmeric cauliflower rice. Heat a skillet on medium heat. Add pumpkin seeds and heat, stirring frequently, until they are fragrant, 4-5 minutes. Set aside.
Heat a large pot on medium heat. Once hot, add 1 tablespoon olive oil and swirl pot to coat the bottom. Add chopped onion and cook, stirring frequently, until onion begins to soften and become translucent, about 5 minutes.
Add turmeric, salt, pepper, garlic granules, and red pepper flakes to the onion and cook another minute.
Add riced cauliflower and stir, making sure seasoning and onion is well mixed into the cauliflower. Cook another 5 minutes until cauliflower is tender. Remove from heat and stir in toasted pumpkin seeds.
To assemble bowls, spoon cauliflower rice into the bottom. Top with sliced mushroom, diced white onion, chopped cilantro, chopped cabbage, a squeeze of lime, and a drizzle of mango-habanero sauce.
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