Nutrition Facts
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.
estimate your profit
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
| 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.
| 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 |
| 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.
