Buddha 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.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
Marinade
4 cups Low Sodium Teriyaki marinade
Other Ingredients
1 ¼ #10 cans Garbanzo beans, cooked, drained, rinsed
4 lbs. 12 oz. Edamame, shelled (shell removed), cooked
5 lbs. 12 oz. Brown rice, dry, long grain, regular or 3 lbs. 8 oz. Brown rice, dry, instant
4 lbs. Cabbage, shredded, ready to use
4 lbs. Zucchini, small dice
2 lbs. 12 oz. Carrot, shredded, ready to use
4 lbs. 4 oz. Grape tomatoes
Servings: 100
Ingredients
Marinade
8 cups Low Sodium Teriyaki marinade
Other Ingredients
2 ½ #10 cans Garbanzo beans, cooked, drained, rinsed
9 lbs. 8 oz. Edamame, shelled (shell removed), cooked
11 lbs. 8 oz. OR Brown rice, dry, long grain, regular OR 7 lbs. Brown rice, dry, instant
7 lbs. 12 oz. Cabbage, shredded, ready to use
8 lbs. Zucchini, small dice
5 lbs. 4 oz. Carrot, shredded, ready to use
8 lbs. 8 oz. Grape tomatoes
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper
2. Reserve ¼ cup marinade
3. In a bowl add the chickpeas and edamame to and toss thoroughly to cover.
4. Drain chickpea/edamame mixture and then spread the mixture on the prepared baking sheet. Roast for 15-20 minutes, until the chickpeas are golden brown and crispy. Remove from the oven and set aside. Let the chickpeas cool.
5. Meanwhile, prepare the rice as directed on the package.
Serving information
On a plate or in a bowl portion ½ cup cooked rice in the center. Around the rice portion ½ cup shredded cabbage, ¼ cup zucchini, ¼ cup carrot, ¼ cup tomatoes and 1/2 cup of the roasted chickpea and edamame mixture.
**Optional: drizzle 1 Tbsp. reserved marinade sauce on top.
Each bowl provides 2 meat alternates, 1-ounce grain equivalent and 1 cup vegetable component (1/2 cup other and ½ cup red orange).
Nutrition information
Calories: 303 Total Fat: 2g Saturated Fat: 0.3g Monounsaturated Fat: 0.3g Polyunsaturated Fat: 0.6g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 63g Fiber: 6.5g Total Sugar: 29g Protein: 7.5g Sodium: 423mg Vitamin A: 1μg Vitamin C: 5mg Calcium: 84mg Iron: 2.3mg Folate: 81μg
