POWER BOWL
- 12 portions
Ingredients
| 2 lbs | |
|
Parsnips, 1-inch pieces
|
1 lb |
|
Carrots, 1-inch pieces
|
1 lb |
|
Fresh Brussels sprouts, halved lengthwise
|
1 lb |
|
Fresh broccoli, trimmed, small florets
|
1 lb |
|
Vegetable oil
|
1/4 tbsp |
|
Kosher salt, divided
|
3-1/2 tsp |
|
Cracked black pepper
|
1/2 tsp |
|
Tri-colored quinoa, uncooked
|
2 cups |
|
Water
|
1 quart |
|
Loosely packed kale leaves
|
3 cups |
|
Cashews
|
1/4 cup |
|
Garlic
|
2 cloves |
|
Chopped shallots
|
2 tbsp |
|
Vegetable oil
|
2 tbsp |
|
Chopped parsley
|
1/4 cup |
Preparation
Preheat oven to 400°F.
Toss the vegetables in vegetable oil, 1 teaspoon salt and pepper. Roast vegetables on a foil-lined sheet pan about 15 minutes until the carrots are tender, turning half way through.
Boil 1-quart of water and season with 1 teaspoon salt. Cook quinoa in boiling water about 10 minutes, until tender; strain and set aside
For the pesto: Blend kale, cashews, 1/2 teaspoon salt, garlic and shallots in a food processor until smooth, set aside.
Heat 2 tablespoons vegetable oil in a large sauté pan over medium heat. Season the chick’n strips with 1 teaspoon salt and sauté according to package directions.
Build bowls with the quinoa, roasted vegetables and chick’n. Drizzle the kale pesto over the top.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 263 mg | 26% |
| Carbohydrate | 113 g | 38% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 23 g | 36% |
| Iron | 13 mg | 71% |
| Potassium | 2702 mg | 0% |
| Calories | 933 kcal | 47% |
| Sodium | 2338 mg | 97% |
| Protein | 77 g | 155% |
| Polyunsaturated Fat | 9 g | 44% |
| Saturated Fat | 3 g | 14% |
| Sugars | 16 g | 2% |
| Dietary Fiber | 17 g | 68% |
| Vitamin C | 213 mg | 355% |
| Vitamin A | 28192 iu | 564% |
Percent Daily Values are based on a 2,000 calorie diet