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Climate-Friendly Chickpea & Quinoa Bowl
Chef Nelson's brings you this option of a Climate Friendly meal that combines low carbon impact, whole foods and high sustainability ingredients. This is Chef Nelson's take on the healthy bowls we all know and love. This plant-based salad is packed full of nutrient-dense, fresh ingredients like cucumbers, corn, spinach, beets, chickpeas, and tricolor quinoa. Dress and toss in Chef's delectable chili-lime vinaigrette — it's tangy, zesty, and packs a punch!
Nutritional facts
Protein
13g
Carbs
62g
Calories
520
Fat
28g
Ingredients
Butternut Squash, Beetroot, Sustainable - Veg, Kale, Baby, Canned Corn, Extra Virgin Olive Oil, Black Pepper, Cumin, Chili Powder, Garlic, Agave Syrup, Kosher Salt, Cucumber, Lime Juice, Canned Chickpeas, Tri-color Quinoa
Reviews
4.4
Based on 237 reviews
It was ok. I think it would have been much more enjoyable if the baby kale had the stems cut off. Lots of stems, which just wasn’t a nice texture for me. Perhaps a curly kale would have been tastier or a mix of greens. The other ingredients and dressing were really good though.
Kendall Warden · 12/20/24
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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