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Harissa Cauliflower and Carrot Rice Bowl
with crema and almonds
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesVegetarian
Chef
Tom Scodari
The harissa in this dish gives the tender cauliflower and carrots a nice spice. They pair exceptionally well with the citrus and herby flavored rice and the salty almonds. And of course the creamy and cooling dollop of sour cream makes each bite even more delicious. You can't go wrong with this meal.
In Your Box (serves 2)
- 8½ oz. Cooked Jasmine Rice
- 8 oz. Cauliflower Florets
- 8 oz. Halved Coin Cut Carrots
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1 oz. Sour Cream
- ½ oz. Harissa Spread
- 2 Green Onions
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½ oz. Sliced Almonds
- 0.14 oz. Lemon Juice
- 1 tsp. Lemon & Herb Seasoning
- 1 tsp. Seasoned Salt Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories440
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Carbohydrates59g
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Net Carbs51g
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Fat20g
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Protein9g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to dish as desired.
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1 Prepare the Green Onions
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
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2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add cauliflower, carrots, white portions of green onions, harissa (to taste; reserve 1/2 tsp. for sauce), and seasoned salt to hot pan. Stir often until lightly browned, 4-6 minutes.
Add 1/4 cup water, cover, and stir occasionally until water is mostly evaporated and vegetables are tender, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Rice
Place rice in a microwave-safe bowl. Add 2 Tbsp. water, a pinch of salt, and lemon & herb seasoning and stir to combine. Cover with a damp paper towel. Microwave covered until warmed through, 2-3 minutes.
Carefully remove from microwave. Fluff rice with a fork. -
4 Make Crema and Finish Dish
Combine reserved harissa (to taste), sour cream, and lemon juice in a mixing bowl.
Plate dish as pictured on front of card, topping rice with vegetables and garnishing with crema, green portions of green onions, and almonds. Bon appétit!
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