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Mint Pesto Cauliflower and Kale Bowls

Recipe by: Baked by Joanna

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Riced cauliflower has a very neutral flavor, which makes it the perfect ingredient when you want to use a flavorful sauce, like a mint pesto. Make this dish a healthy favorite by including peas, kale and radishes as well. The vibrant flavors paired with wholesome greens turn it into a delicious main entrée.


  • 1 bag Sprouts Brand Riced Cauliflower
  • 1 cup (packed) Sprouts Brand Organic Farm Fresh Mint, leaves only
  • 1/2 cup (packed) cilantro leaves
  • 3 Tbsp. walnuts
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. lemon juice
  • 1 garlic clove
  • 1/2 tsp. coarse salt
  • 1/2 cup Sprouts Brand Extra Virgin Olive Oil
  • 1 1/2 cups Sprouts Brand Frozen Green Peas, thawed
  • salt, to taste
  • 4 cups green kale, leaves only and torn into small pieces
  • 4 cups purple kale, leaves only and torn into small pieces
  • 6 red radishes, stems removed and sliced thinly
  • Garnishes: chopped green onions, fresh mint leaves and lemon wedges


  1. Coat a pan with nonstick spray and cook the riced cauliflower on medium-high heat just long enough to warm. Set aside to cool.
  2. In a blender, add the mint, cilantro, walnuts, Parmesan, lemon juice, garlic and salt. Pulse the mixture until combined.
  3. Drizzle in the extra virgin olive oil while blending on low. Scrape the sides as needed with a spatula and continue blending until smooth.
  4. Combine the mint pesto, riced cauliflower and peas in a bowl and mix until combined. Season with salt as necessary.
  5. Divide the green kale, purple kale and radishes evenly between four dishes. Top with the cauliflower mix.
  6. Garnish and serve.

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