Spiced Shrimp & Cauliflower Bowls

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• cauliflower florets
  20 oz
• cilantro
  ½ oz
• cooking oil
  1 tsp
• cumin
  ½ tsp
• garlic powder
  ½ tsp
• jasmine rice
  1 c
• peas
  8 oz
• salt
• shawarma spice blend
  1 tbsp
• shrimp
  20 oz
• sliced almonds
  1 oz
• sour cream
  6 tbsp
• veggie stock concentrate
  4 unit
• water
  ¾ cup
• yogurt
  1/2 c

1. 

   1

   In a small pot, combine jasmine rice , half the veggie stock concentrate (you'll use the rest later), water (1¼ cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, veggie stock concentrate: 4 unit, water: ¾ cup, salt
2. 

   2

   While rice cooks, wash and dry produce. Roughly chop cauliflower florets into bite-size pieces. Heat a cooking oil in a large pan over medium-high heat. Add cauliflower; season with salt and black pepper . Cook, stirring occasionally, until beginning to soften, ⏱️ 5 minutes . Add peas , shrimp , half the shawarma spice blend , remaining stock concentrate, 2 TBSP water, and 1 TBSP butter (for 4 servings, use all the Shawarma Spice Blend, 4 TBSP water, and 2 TBSP butter). Cook, stirring occasionally, until cauliflower is browned and tender, ⏱️ 5 minutes . Taste and season with salt and pepper if desired.

   cauliflower florets: 20 oz, cooking oil: 1 tsp, black pepper, peas: 8 oz, shrimp: 20 oz, shawarma spice blend: 1 tbsp, butter: 2 tbsp
3. 

   3

   While cauliflower cooks, roughly chop cilantro . In a small bowl, combine cilantro, sour cream , yogurt , garlic powder , and cumin (½ tsp garlic powder and ½ tsp cumin for 4 servings). (Reserve remaining garlic powder and cumin for another use.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   cilantro: ½ oz, sour cream: 6 tbsp, yogurt: 1/2 c, garlic powder: ½ tsp, cumin: ½ tsp
4. 

   4

   Fluff rice with a fork. Taste and season with salt and pepper if desired. Divide rice between bowls and top with spiced cauliflower. Drizzle with yogurt sauce. Garnish with sliced almonds . Serve.

   sliced almonds: 1 oz