Curried Cauliflower & Chickpeas • Bok Choy • Red Cabbage • Mint • Sorghum • Mango Chutney Vinaigrette
By Urban Roots Youth Youth and chef coaches Kyle (Mac) McCleary from the Minnesota Twins Performance Kitchen and Becki Ramirez from Minnesota Sportservice
Bollywood Smash by Urban Roots Youth
A feast for the eyes and the taste buds.
Rose, Nue and Chu teamed up with two Twins chefs, Kyle McCleary (chef to the Twins players) and Becki Ramirez (Target Field’s Suites chef) to put forward a unique flavorful mix of Indian-inspired cuisine. Curried cauliflower and chickpeas are roasted then folded into a combination of carrots, bok choy, red cabbage, sorghum, mint and raisins. It’s a feast for the eyes and the taste buds. It’s dressing with a curried mango chutney vinaigrette. The team smashed it outta the ballpark.
Viva Frida
with Mango Chutney Vinaigrette
Makes 8 (generous 1-cup) servings
Salad Ingredients
- 1 (15-oz.) can garbanzo beans, rinsed & drained
- 4 cups chopped cauliflower
- 2 Tbsp. olive oil
- 1 tsp. curry powder
- ½ tsp. salt
- ¾ cup uncooked sorghum grain
- 1 cup shredded carrot
- 1 cup chopped bok choy (leaves and stems)
- 1 cup shredded red cabbage
- ½ cup torn fresh mint leaves
- ½ cup golden raisins
- 8 cups mixed baby salad greens
Dressing Ingredients
- ½ cup olive oil
- ¼ cup cider vinegar
- ¼ cup Major Grey’s mango chutney
- ½ tsp. finely chopped garlic
- ½ tsp. curry powder
- ½ tsp. salt
Topper
- ½ cup roasted & salted sunflower seeds
Directions
- Heat oven to 400-degrees. Toss the garbanzo beans and cauliflower with 2 tablespoons oil, curry powder, and ½ teaspoon salt in a large bowl until well coated.
- Spread in an even layer on a parchment-lined rimmed baking sheet. Roast for about 20 minutes or until cauliflower is golden and tender. Let cool.
- Meanwhile, cook sorghum according to package directions. Remove from heat; let cool.
- Mix the remaining salad ingredients, except the greens, in a large bowl. Stir in the cooked sorghum, cauliflower and beans.
- To make the dressing, process all the dressing ingredients in a blender until smooth.
- Spoon the sorghum-vegetable mixture over the greens. Drizzle with dressing and sprinkle with sunflower seeds.
Future and Career Planning
89% of Roots youth report gains in decision-making skills around their future.
Get Involved with Roots
Step up to the plate and become a ROOTS Youth, Supporter or Mentor.
Become a Roots Food Partner or Program Sponsor
Are you an Urban Farm or food supplier? Are you a retail business interested in selling ROOTS salads? Would you like to serve Roots salads at your next event?
Volunteer as a Youth Mentor or Chef Coach
Would you join one of our workshops to discuss your professional career experience and pathway? Are you a chef who would share your talent by guiding ROOTS youth as they create their salad recipes?
Donate
Simply put, money makes many experiences more attainable. Roots for the Home Team does everything in its power to clear pathways to success for our youth. Will you join our team to make these bright futures all the easier to reach?
Become a ROOTS Youth
All Roots for the Home Team participants connect with our organization through Minneapolis and St. Paul urban farms. Are you a teen interested in joining Roots for the Home Team? Check out our youth Garden Program partners.