
Nutrition Facts
Total Time
40 min.
Serving & Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
This fresh and hearty vegetarian dish is made with roasted chick peas, vegetables, and quinoa, cooked in a broth made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients | Weight | Measure |
water | 24 cups | |
quinoa | 128 oz. | 16 cups |
broccoli | 80 oz. | 32 cups |
olive oil | 8 tsp. | |
garlic | 1.5 oz. | 0 333/1000 cups |
sweet potato | 73 oz. | 18 1/4 cups |
olive oil | 4 tsp. | |
garlic | 1.5 oz. | 0 333/1000 cups |
sriracha hot chili sauce | 1.75 oz. | 32 tsp. |
low sodium chick peas (garbanzo beans) | 45 oz. | 8 667/1000 cups |
olive oil | 8 tsp. | |
reduced sodium soy sauce | 0 1/2 cups | |
curry powder | 1 oz. | 16 tsp. |
sriracha hot chili sauce | 16 tsp. | |
asparagus | 32 oz. | 6 4/5 cups |
olive oil | 4 tsp. | |
olive oil | 4 tsp. | |
kale | 76 oz. | 32 cups |
lime juice | 4 tsp. | |
chili powder | 8 tsp. | |
lime | 6 |
Instructions |
1. Preheat oven to 400°F. 2. In a medium pot, add water and Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation. Bring to a simmer. 3. Add quinoa and cook about 10 minutes or until soft on the sides and firm in the middle. Cover and hold until needed. CCP: Heat to a minimum internal temperature of 165°F for 1 minute. CCP: Hold hot at 140°F or higher for service. |
4. Toss the following together in separate mixing bowls. Bake on separate baking sheets.
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5. In a sauté pan add fifth measure of olive oil, kale, lime juice and chili powder. Cook over medium heat for 5 minutes. CCP: Hold for hot service at 140°F or higher until needed. |
6. To assemble, portion the following into a 20 oz. bowl.
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Recipe Tip
- You may decide to build the bowl from a fresh station by following the build in the recipe. You may also decide to complete the bowl as grab and go. You will then build in a grab and go container.
- Try serving this diah with baked tofu.
- Red quinoa was used in this recipe but all varieties can be used.
- For more robust flavor, add additional sriracha.