Apricot Habanero Grain Bowl with Roasted Cauliflower and Tahini Lemon Drizzle

Apricot Habanero Grain Bowl with Roasted Cauliflower and Tahini Lemon Drizzle

This vibrant vegetarian grain bowl pairs the sweet heat of Coo Moo Apricot Habanero with nutty farro, caramelized roasted cauliflower, and crisp greens. A creamy tahini lemon drizzle tames the spice while toasted seeds add crunch. Serve warm or room temperature for an easy weeknight meal or a pretty lunch that travels well.

Ingredients

• 1 cup farro, rinsed (or use brown rice or barley)
• 2 1/2 cups low sodium vegetable broth or water
• 1 medium head cauliflower, cut into florets (about 5 cups)
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 1 cup canned chickpeas, drained and rinsed
• 2 cups mixed baby greens or arugula
• 1/3 cup toasted pumpkin seeds or pepitas
• 1 small Persian cucumber, thinly sliced
• 1/4 small red onion, thinly sliced (soaked in cold water 5 minutes if you prefer milder flavor)
• 2 tablespoons chopped fresh parsley or cilantro
• 3 tablespoons Coo Moo Apricot Habanero jam (see creative use below)
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon apple cider vinegar
• For the Tahini Lemon Drizzle:
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon warm water (more as needed)
  • 1 teaspoon maple syrup or honey
  • Pinch of salt

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook the farro: In a medium saucepan bring the rinsed farro and vegetable broth to a boil. Reduce to a simmer, cover, and cook until tender but chewy, 20 to 25 minutes. Drain any excess liquid and fluff with a fork. Keep warm.
3. Toss the cauliflower florets with 1 tablespoon olive oil, smoked paprika, cumin, 1/2 teaspoon salt and a few grinds of black pepper. Spread in a single layer on the baking sheet. Roast for 22 to 28 minutes, stirring once halfway through, until edges are golden and caramelized.
4. While cauliflower roasts, prepare the Apricot Habanero glaze for the chickpeas: In a small skillet, warm 3 tablespoons Coo Moo Apricot Habanero jam with 1 tablespoon olive oil over medium heat until it becomes saucy, about 1 to 2 minutes. Stir in 1 tablespoon soy sauce and 1 tablespoon apple cider vinegar. Add the drained chickpeas and cook, stirring, 3 to 4 minutes until the chickpeas are coated and slightly glazed. Remove from heat.
5. Make the tahini lemon drizzle: In a small bowl whisk together tahini, lemon juice, maple syrup, and a pinch of salt. Add warm water a teaspoon at a time until the dressing is pourable but still creamy (about 1 tablespoon to start; you may need up to 2 tablespoons).
6. Assemble the bowls: Divide warm farro among four shallow bowls. Top each with roasted cauliflower, Apricot Habanero glazed chickpeas, mixed greens, cucumber slices, and red onion. Drizzle each bowl with the tahini lemon dressing and sprinkle with toasted pumpkin seeds and chopped parsley.
7. Finish and serve: For extra brightness, add an optional squeeze of lemon and an additional small spoonful of Apricot Habanero jam at the center of each bowl for a glossy, spicy-sweet pop. Serve immediately.

Notes

• Creative use of product: The Apricot Habanero jam acts both as a glaze for the chickpeas and as a finishing spoonful to bring cohesive sweet heat to the bowl.
• Make ahead: Roast cauliflower and cook farro up to 2 days ahead and store separately. Reheat or assemble cold for a chilled grain salad.
• Protein swap: For nonvegetarian option, quickly pan-sear strips of chicken breast and toss with the same Apricot Habanero glaze in step 4 instead of chickpeas.
• Spice control: Add less jam to the glaze if you want milder heat. The tahini drizzle helps mellow the habanero while keeping bright flavors.