ROASTED VEGETABLE & QUINOA BOWL

ROASTED VEGETABLE & QUINOA BOWL

Nutrition Facts

Serving Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
Amount Per Serving
Calories 418
% Daily Value
Total Fat 8.4g
13%
Saturated Fat 1g
5%
Cholesterol 0mg
0%
Sodium 341mg
14%
Total Carbohydrate 71.3g
24%
Dietary Fiber 10.5g
42%
Protein 16.8g
34%
Vitamin A 249%
Vitamin C 174%
Calcium 17%
Iron 32%
Total Time

40 min.

Serving & Size

1 SERVING (SEE METHOD FOR INSTRUCTIONS)

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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:

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
4 lb.
water 24  cups
quinoa 128 oz. 16  cups
broccoli 80 oz. 32  cups
olive oil tsp.
garlic 1.5 oz. 0 333/1000  cups
sweet potato 73 oz. 18 1/4  cups
olive oil 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 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 tsp.
olive oil tsp.
kale 76 oz. 32  cups
lime juice tsp.
chili powder tsp.
lime
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.
 
  • Mix broccoli, and the first measure of olive oil, and garlic. Bake for 10 minutes, or until golden brown.
CCP: Hold for hot service at 140°F or higher until needed.
  • Mix sweet potatoes, the second measure of olive oil and garlic and the first measure of sriracha sauce.  Bake for 10 minutes, or until golden brown.
CCP: Hold for hot service at 140°F or higher until needed.
  • Mix chick peas, the third measure of olive oil, soy sauce, curry powder and the second measure of sriracha sauce. Bake for 10 minutes, or until golden brown.
CCP: Hold for hot service at 140°F or higher until needed.
  • Mix asparagus and the fourth measure of olive oil.  Bake for 12 minutes.
CCP: Hold for hot service at 140°F or higher until needed.
 
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.
  •  2- #8 scoops, 1 cup quinoa
  • #6 scoop, 2/3 cup each broccoli and kale.
  • #10 scoop, 3/8 cup sweet potatoes.
  • # 30 scoop, 1/8 cup each chick peas and asparagus.
7.  Garnish with a lemon wedge. Serve immediately.


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Recipe Tip

  1. 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.
  2. Try serving this diah with baked tofu.
  3. Red quinoa was used in this recipe but all varieties can be used.
  4. For more robust flavor, add additional sriracha.
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