Name: Ruby Wild Southwest Bowl with Vegan Chorizo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 3 cups Ruby Wild Blend; 4 oz Cilantro-lime dressing (recipe below); 1 cup Red bell peppers, diced; 1 cup Black beans, drained and rinsed; 1 Avocado, diced and treated with lime to keep from browning; 1 cup Plant-based Chorizo; 1 cup Corn off the cob; ½ oz Fresh Cilantro; 3 Fresh jalapeno, sliced and pickled in bread and butter pickle brine overnight; 1 Dry Italian dressing mix packet; ½ gal Mayo; ½ gal Buttermilk; 1 Whole bunch of picked cilantro; 1 cup Lime juice

Culinary Corner » Ruby Wild Southwest Bowl with Vegan Chorizo

DifficultyBeginner

Yields3 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

3 cups Ruby Wild Blend Dry or Sous Vide

4 oz Cilantro-lime dressing (recipe below)

1 cup Red bell peppers, diced

1 cup Black beans, drained and rinsed

1 Avocado, diced and treated with lime to keep from browning

1 cup Plant-based Chorizo

1 cup Corn off the cob

½ oz Fresh Cilantro

3 Fresh jalapeno, sliced and pickled in bread and butter pickle brine overnight

Cilantro-Lime Dressing - Ingredients

1 Dry Italian dressing mix packet

½ gal Mayo

½ gal Buttermilk

1 Whole bunch of picked cilantro

1 cup Lime juice

Cilantro-Lime Dressing - 1 gallon

Mix Dry Italian dressing packet, ½ gallon mayo and ½ gallon buttermilk all together in a bowl.

Add cilantro and lime juice all to creamy Italian dressing and puree smooth.

Add in a squeeze bottle for drizzle.

Dish

Toss the Ruby Wild Blend with the Cilantro-Lime Dressing and then pile the grains in the middle of the bowl and place the remaining ingredients around the grains.

Alternative serving

Can be served warm for catering by mixing above ingredients (except Avocado – offer on side) then place into 2 ½ pans – warm in steamer or oven.

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CategoryEntree, Salad

Ingredients