California Avocado Grain Bowl Recipe
Wilted, boring salads are now a thing of the past
There's no denying the allure of the grain bowl: It's fresh, quick, convenient and, perhaps most importantly, beautiful.
This summer grain bowl will seriously upgrade your lunch game. The dish begins with a base of red quinoa, a complete protein packed with omega-3 fatty acids. From there, roasted Hasselback zucchini, sweet and charred corn, ripe tomatoes, and a colorful variety of radishes pile on an assortment of vibrant textures and flavors. California Avocados sliced on top adds creaminess, and a tangy turmeric dressing is the perfect final touch.
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Recipe from the Tasting Table Test Kitchen
California Avocado Grain Bowl
Roasted vegetables, red quinoa and creamy California Avocados dressing take lunch al desko to the next level.
Prep Time
20
minutes
Cook Time
20
minutes
servings
2
to 3 servings
Total time: 40 minutes
Ingredients
- For the Red Quinoa
- 1 cup red quinoa, rinsed
- 2 cups cold water
- Kosher salt, to tasteFor the Roasted Hasselback Zucchini and Corn
- 2 corncobs
- 1 medium (10 ounces) zucchini, sliced Hasselback style
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to tasteFor the Dressing
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1½ teaspoons turmeric powder
- 1 medium California avocado—halved, pitted and peeled
- ½ cup cold water
- Kosher salt, to tasteFor Assembly
- 2 cups cooked red quinoa
- 1 cup roasted shaved corn kernels
- 1 roasted Hasselback zucchini
- 1 cup wild arugula, loosely packed
- 4 (3 ounces) radishes, thinly sliced
- 3 small (14 ounces) heirloom tomatoes, cored and thinly sliced
- 1 medium California Avocado—halved, pitted, peeled and diced
- Dressing, for drizzling
Directions
- Make the red quinoa: In a small saucepan, combine the quinoa and water. Season with salt and bring to a boil over high heat. Reduce the heat to a simmer, cover with a lid and cook until tender, 20 to 25 minutes. Keep warm and reserve for assembly.
- While the quinoa is cooking, roast the zucchini and corn: Preheat the broiler. On a foil-lined sheet pan, arrange the corncobs and Hasselback zucchini. Toss the ingredients with olive oil and season with salt and pepper. Broil the corn and zucchini until tender, 20 to 25 minutes, while turning and rotating the corn on a different side every 5 minutes. Transfer the corn and zucchini to a cutting board and let sit until both are cool enough to handle. Shave the corn off the cob and transfer to a bowl. Slice the zucchini into 2 inch pieces of Hasselback. Reserve the corn kernels and zucchini for assembly.
- Make the dressing: In a food processor, combine all of the dressing ingredients, except for the water and salt. Purée the mixture until smooth, and while the machine is running, slowly stream in the water to a dressing consistency. If the dressing is still too thick, add more cold water. Season with salt and set aside.
- Assemble the bowl: In 2 medium-sized bowls, divide the cooked quinoa evenly. On top of the quinoa in each bowl, arrange the corn kernels, zucchini, arugula, radishes, tomatoes and California Avocado into different compartments. Drizzle each bowl with the desired amount of dressing and serve.
Nutrition
| Calories per Serving | 980 |
| Total Fat | 58.5 g |
| Saturated Fat | 8.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 100.6 g |
| Dietary Fiber | 22.5 g |
| Total Sugars | 12.3 g |
| Sodium | 90.1 mg |
| Protein | 21.5 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
