This better-for-you and vegetarian bowl recipe features trendy ingredients like roasted cauliflower and Za'atar spice, combined with chickpeas, kale, and Campbell's® Culinary Reserve Harvest Butternut Soup. Serve over a bed of brown rice and top with toasted pumpkin seeds.
- Total time:
35 minutes
- Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
4 tbsp. |
|
cauliflower florets |
48.0 oz. |
6 cup |
|
Za'atar seasoning |
2.0 oz. |
6 tbsp. |
|
garlic , minced |
|
1 tbsp. |
|
chickpeas (garbanzo beans) , canned, rinsed, drained |
13.0 oz. |
3 cup |
|
butternut squash , peeled, seeded, cut into cubes |
15.0 oz. |
3 cup |
|
Campbell's® Culinary Reserve Harvest Butternut Soup , 4 lb pouch |
|
1 |
|
kale , chopped |
3.0 oz. |
3 cup |
|
cooked brown rice |
72.0 oz. |
9 cup |
|
pumpkin seeds , toasted |
2.0 oz. |
1 cup |
1. Preheat oven to 400°F. In a mixing bowl toss cauliflower florets, 1 tablespoon olive oil and 4 tablespoons Za'atar seasoning. Roast in oven for 7-8 minutes, or until cauliflower begins to get brown. Remove and reserve.
2. Using a large sauce pot, heat remaining oil over high heat. Add garlic, chickpeas, butternut squash & remaining Za'atar spice. Cook for 2-3 minutes, keep stirring.
3. Add
Campbell's® Culinary Reserve Harvest Butternut Soup. Simmer on low-medium heat for 15 minutes.
4. Add kale. Simmer for another 2-3 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed. 5. To serve, portion ingredients into a bowl in the following order and serve immediately.
- 1/2 cup (#8 scoop) brown rice (center)
- 3/4 cup (6 fl. oz. ladle) soup (around rice)
- 1/4 cup (#16 scoop) sautéed kale (next to rice)
- 1/2 cup (#8 scoop) cauliflower and chickpeas (center)
- garnish with pumpkin seeds
This better-for-you and vegetarian bowl recipe features trendy ingredients like roasted cauliflower and Za'atar spice, combined with chickpeas, kale, and Campbell's® Culinary Reserve Harvest Butternut Soup. Serve over a bed of brown rice and top with toasted pumpkin seeds.
-
Total time:
35 minutes
-
Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
4 tbsp. |
|
cauliflower florets |
48.0 oz. |
6 cup |
|
Za'atar seasoning |
2.0 oz. |
6 tbsp. |
|
garlic , minced |
|
1 tbsp. |
|
chickpeas (garbanzo beans) , canned, rinsed, drained |
13.0 oz. |
3 cup |
|
butternut squash , peeled, seeded, cut into cubes |
15.0 oz. |
3 cup |
|
Campbell's® Culinary Reserve Harvest Butternut Soup , 4 lb pouch |
|
1 |
280000020597
|
kale , chopped |
3.0 oz. |
3 cup |
|
cooked brown rice |
72.0 oz. |
9 cup |
|
pumpkin seeds , toasted |
2.0 oz. |
1 cup |
1. Preheat oven to 400°F. In a mixing bowl toss cauliflower florets, 1 tablespoon olive oil and 4 tablespoons Za'atar seasoning. Roast in oven for 7-8 minutes, or until cauliflower begins to get brown. Remove and reserve.
2. Using a large sauce pot, heat remaining oil over high heat. Add garlic, chickpeas, butternut squash & remaining Za'atar spice. Cook for 2-3 minutes, keep stirring.
3. Add
Campbell's® Culinary Reserve Harvest Butternut Soup. Simmer on low-medium heat for 15 minutes.
4. Add kale. Simmer for another 2-3 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed. 5. To serve, portion ingredients into a bowl in the following order and serve immediately.
- 1/2 cup (#8 scoop) brown rice (center)
- 3/4 cup (6 fl. oz. ladle) soup (around rice)
- 1/4 cup (#16 scoop) sautéed kale (next to rice)
- 1/2 cup (#8 scoop) cauliflower and chickpeas (center)
- garnish with pumpkin seeds
