BBQ Nacho 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: Advanced
Servings: 50
Ingredients
3 pounds 8 ounces, dry Brown rice, instant, cooked
2 ½ -#10 cans Garbanzo beans, canned, drained, and rinsed
2 pounds 12 ounces Cauliflower florets, ready-to-uses
1 quart Vegetable or canola oil
¼ cup Cumin
¼ cup Paprika
¼ cup Garlic powder
¼ cup Onion powder
¼ cup Chili powder
1/3 cup Salt, divided
¼ cup Black pepper
2 quarts BBQ Sauce
1 ½ quarts White vinegar
3 cups Sugar, granulated
4 pounds 8 ounces Cabbage mix, shredded, ready-to-use
2 quarts Dill pickle chips, garnish
3 pounds 12 ounces Corn tortilla chips, 1 ounce individually packaged or 50 Each Corn tortilla chips, bulk
Servings: 100
Ingredients
7 pounds, dry Brown rice, instant, cooked
5-#10 cans Garbanzo beans, canned, drained, and rinsed
5 pounds 8 ounces Cauliflower florets, ready-to-uses
2 quarts Vegetable or canola oil
½ cup Cumin
½ cup Paprika
½ cup Garlic powder
½ cup Onion powder
½ cup Chili powder
2/3 cup Salt, divided
½ cup Black pepper
1 gallon BBQ Sauce
3 quarts White vinegar
6 cups Sugar, granulated
9 pounds Cabbage mix, shredded, ready-to-use
1 gallon Dill pickle chips, garnish
7 pounds 8 ounces Corn tortilla chips, 1 ounce individually packaged or 100 Each Corn tortilla chips, bulk
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 350 degrees Fahrenheit.
3. In a large bowl, toss chickpeas and cauliflower florets with oil and arrange in single layers on parchment-lined sheet pans. Roast 30-40 minutes, until chickpeas are golden brown and the cauliflower is beginninng to brown.
3. Meanwhile, in a large bowl, combine the cumin, paprika, garlic powder, onion powder, chili powder, ¼ cup salt, and black pepper. Set aside until step 5.
4. In a smaller bowl, combine the white vinegar, sugar, remaining salt and whisk until the sugar is dissolved. Pour on top of the cabbage mix and stir to combine.
5. Transfer the roasted chickpeas and cauliflower to the bowl with the spice blend and toss to coat. Then, toss the coated chickpeas and cauliflower with the BBQ sauce.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Follow serving information below. The bowls can be prepared on the serving line or ahead of time.
Serving information
1. In a bowl, portion 1/2 cup of cooked quinoa or brown rice.
2. On the rice, portion the following ingredients in separate areas, do not layer.
a. ¾ cup BBQ roasted chickpeas and cauliflower
b. ½ cup coleslaw
c. 3 Dill pickle chips
d. Corn tortilla chips, individually packaged or 1-ounce serving
e. Serve with additional BBQ sauce or favorite salad dressings
Each bowl provides 2 meat alternates, 2 ounces grain equivalent, ½ cup other vegetable.
Nutrition information
Calories: 632 Total Fat: 22g Saturated Fat: 2g Monounsaturated Fat: 12g Polyunsaturated Fat: 7g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 90g Fiber: 14g Total Sugars: 21g Protein: 15g Sodium: 559mg Vitamin A: 41μg Vitamin C: 38mg Calcium: 159mg Iron: 7mg Folate: 278μg
