Dandy® Super Sweet Corn Harvest Bowl

To Make The Harvest Bowl:

1. Preheat oven to 375 degrees. Brush the sweet potato with olive oil, salt, and pepper and place on a foil-lined baking pan, and bake for 30 minutes or until tender.
2. While the sweet potato is cooking, brush the Dandy Super Sweet corn with olive oil, salt and pepper, and set it aside. Toss the cauliflower and red onion in the remaining oil and add the cumin, coriander, pepper, and salt, and set aside.
3. Once the sweet potatoes are tender, add the Dandy^® super sweet corn and the cauliflower mixture and roast for another 15 minutes.
4. Meanwhile make your dressing using the recipe provided below.
5. After 15 minutes, remove all of your ingredients from the oven.
6. Toss kale in a small amount of dressing and massage for 30 seconds to help break down its texture and set aside.
7. Place one half of the sweet potato, skin side down in each bowl. Thinking of the bowl as a clock face and the sweet potato as the arms, place the cooked black rice opposite of the quinoa, allowing the ingredients to meet at the sweet potato. Cut the roasted corn from the cob and place it in your bowl opposite the cauliflower and red onions. Place massaged kale opposite the tomatoes and put the Dandy® celery opposite the kale and sprinkle Dandy® Radish Ministicks and green onions on top of sweet potato, drizzle with remaining dressing and finish with a sprig or two of cilantro.

For The Dressing:

In a bowl, combine the 7 ingredients and whisk together, slowly incorporate the olive oil while whisking until well combined. 

To Serve:

Assemble in a bowl in the order of your choice, Enjoy!

Recipe by Chef Todd Fisher