BBQ Chopped Salad Bowl
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
7 pounds, dry Brown rice, instant, cooked
2 -#10 cans Garbanzo beans, canned, drained, and rinsed
1 ½ quarts Prepared BBQ sauce, divided
2 pounds Romaine lettuce, chopped, ready-to-use
2 pounds 12 ounces Carrots, shredded, ready-to-use
3 pounds Tomato, diced, ready-to-use
4 pounds 12 ounces Corn, frozen, but thawed and drained
2 – #10 cans Black beans, canned, drained, and rinsed
Servings: 100
Ingredients
14 pounds, dry Brown rice, instant, cooked
4-#10 cans Garbanzo beans, canned, drained, and rinsed
3 quarts Prepared BBQ sauce, divided
4 pounds Romaine lettuce, chopped, ready-to-use
5 pounds 8 ounces Carrots, shredded, ready-to-use
6 pounds Tomato, diced, ready-to-use
9 pounds 8 ounces Corn, frozen, but thawed and drained
4 – #10 cans Black beans, canned, drained, and rinsed
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
Rice
1. Prepare rice according to package. Fluff. Place in warmer until service.
*Recommended cooking method: Steam covered for approximately 15 minutes.
Alternative cooking methods:
a. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
b. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
BBQ Chickpea ingredients
2. Heat oven to 400 degrees Fahrenheit.
3. In a large bowl, toss chickpeas with the BBQ sauce arrange in single layers on parchment-lined sheet pans. Bake for 20 minutes. The chickpeas should be sticky when done. Let cool 5-10 minutes.
Follow serving information below. The bowls are designed to be prepared ahead of meal service.
Serving information
1. In a parfait cup, layer the following ingredients:
a. 1 cup brown rice
b. ¼ cup drained black beans
c. ¼ chopped romaine lettuce
d. ¼ cup shredded carrots
e. ¼ cup thawed corn
f. 2 Tablespoons (1/8 cup) diced tomatoes
g. ¼ cup BBQ chickpeas
h. Serve with additional BBQ sauce or favorite salad dressings.
Each bowl provides 2 meat alternates, 2 ounce grain equivalents, 1/8 cup dark green vegetable, 3/8 cup red/orange vegetable, and ¼ cup starchy vegetable (a total of ¾ cup vegetable serving).
Nutrition information
Calories: 671 Total Fat: 5.7g Saturated Fat: 0.6g Monounsaturated Fat: 1g Polyunsaturated Fat: 1.8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 92g Fiber: 17g Total Sugars: 15g Protein: 24g Sodium: 544mg Vitamin A: 295μg Vitamin C: 15mg Calcium: 111mg Iron: 9mg Folate: 513μg
