Directions - Roast the Cauliflower

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets in a splash of olive oil and the chili powder, cumin, and oregano.
3. Spread them on a baking sheet and roast for 15–20 minutes until tender and slightly charred at the edges.

Directions - Sear the Blackened Chicken

1. Pat the chicken breasts dry with a paper towel. Rub them lightly with 1 Tbsp of olive oil.
2. Mix the blackened seasoning together in a small bowl, then coat both sides of the chicken generously.
3. Heat a skillet (preferably cast-iron) over medium-high heat.
4. Cook the chicken for 4–5 minutes per side until a dark, flavorful crust forms and the internal temperature hits 165°F. Let it rest for 5 minutes, then slice or dice it.

Directions - Prep the Base & Crema

1. Make sure the cooked quinoa and brown rice are warm, then mix them together to form the grain base.
2. In a small saucepan, gently warm the black beans with a pinch of salt and cumin. Do the same for the corn and roasted pepper succotash.
3. Whisk together the Greek yogurt, lime juice, garlic powder, and salt in a small bowl until smooth.

Directions - Assemble the Bowls

1. Base: Divide the warm quinoa and brown rice blend equally into the bottom of two large serving bowls.
2. Hot fillings: Arrange the warm black beans, roasted cauliflower, and corn succotash in distinct sections on top of the grains.
3. Cold fillings: Add the diced cucumbers, pickled red onions, and a generous scoop of pico de gallo.
4. Protein: Lay the sliced blackened chicken across the middle.
5. Finish: Lay the sliced avocado next to the chicken. Garnish with crumbled feta, chopped cilantro, and a heavy drizzle of the Greek yogurt crema.

Directions - 10-Minute Pickled Red Onions

1. Place the thinly sliced onions into a clean glass jar or a heat-safe bowl.
2. In a measuring cup, whisk together the vinegar, warm water, sugar, and salt until the sugar and salt completely dissolve.
3. Pour the liquid over the onions, making sure they are fully submerged.
4. Let them sit at room temperature for at least 15 to 30 minutes before using. They will turn a vibrant pink color.

Directions - Pico de Gallo

1. Combine the diced tomatoes, onion, minced jalapeño, and chopped cilantro in a medium bowl.
2. Drizzle the lime juice over the mixture and sprinkle with the salt.
3. Toss everything gently until thoroughly combined.
4. Let it rest for 10 minutes before serving to allow the salt to draw out the flavors.

Notes