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ROASTED VEGETABLE & QUINOA BOWL

Made With:

Product

Campbell’s® Signature Frozen Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils, or major allergens.

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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.

Nutrition Facts
Serving Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
Amount Per Serving
Calories 418
% Daily Value
Total Fat 8.5g
13%
Saturated Fat 1g
5%
Cholesterol 0mg
0%
Sodium 341mg
14%
Total Carbohydrate 71.4g
24%
Dietary Fiber 10.5g
42%
Protein 16.9g
34%
Vitamin A 68%
Vitamin C 116%
Calcium 13%
Iron 32%
Total Time

40 min.

Serving & Size

1 SERVING (SEE METHOD FOR INSTRUCTIONS)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
Amount Per Serving
Calories 418
% Daily Value
Total Fat 8.5g
13%
Saturated Fat 1g
5%
Cholesterol 0mg
0%
Sodium 341mg
14%
Total Carbohydrate 71.4g
24%
Dietary Fiber 10.5g
42%
Protein 16.9g
34%
Vitamin A 68%
Vitamin C 116%
Calcium 13%
Iron 32%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
water 24  cups
Made With:

Product

Campbell’s® Signature Frozen Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb.
quinoa, ounce 128 oz. 16  cups
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.


 
Weight Measure
broccoli, florets 80 oz. 32  cups
olive oil 8  tsp.
garlic, peeled, minced 2 oz. 333/1000  cups
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.
Weight Measure
sweet potato 73 oz. 18 1/4  cups
olive oil 4  tsp.
garlic, peeled, minced 2 oz. 333/1000  cups
sriracha hot chili sauce 2 oz. 32  tsp.
  • 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.
Weight Measure
low sodium chick peas (garbanzo beans), canned, rinsed, drained 45 oz. 8 667/1000  cups
olive oil 8  tsp.
reduced sodium soy sauce 1/2  cups
curry powder 1 oz. 16  tsp.
sriracha hot chili sauce 16  tsp.
  • 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.
Weight Measure
asparagus, spears, trimmed 32 oz. 6 4/5  cups
olive oil 4  tsp.
  • 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.
 
Weight Measure
olive oil 4  tsp.
kale, chopped 76 oz. 32  cups
lime juice 4  tsp.
chili powder 8  tsp.
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.
Weight Measure
lime, cut into 4 wedges 6 
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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