Buffalo Chickpea 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
2 ½ -#10 cans Garbanzo beans, canned, drained, and rinsed
5 pounds 8 ounces Cauliflower florets, ready-to-use
1 quart Vegetable or canola oil
1 ½ cups Garlic powder
1 ½ quarts Buffalo ‘wing’ sauce (not hot sauce)
7 pounds 12 ounces, dry Quinoa, cooked or 7 pounds, dry Brown rice, instant, cooked
3 pounds 4 ounces Carrot sticks, ready-to-use
3 pounds 12 ounces Celery sticks, ready-to-use
Servings: 100
Ingredients
5-#10 cans Garbanzo beans, canned, drained, and rinsed
11 pounds Cauliflower florets, ready-to-use
2 quarts Vegetable or canola oil
3 cups Garlic powder
3 quarts Buffalo ‘wing’ sauce (not hot sauce)
15 pounds 8 ounces, dry Quinoa, cooked or 14 pounds, dry Brown rice, instant, cooked
6 pounds 8 ounces Carrot sticks, ready-to-use
7 pounds 8 ounces Celery sticks, ready-to-use
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.
Buffalo 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.
5. Transfer the roasted chickpeas and cauliflower to another bowl with the buffalo ‘wing’ sauce and toss to coat.
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 one cup of cooked quinoa or brown rice.
2. On the rice, portion the following ingredients in separate areas, do not layer.
a. 1 cup buffalo roasted chickpeas and cauliflower mixture
b. 3 sticks of carrots
c. 3 sticks of celery
3. Serve with a variety of dressings.
Each bowl provides 2 meat alternates, 2 ounces grain equivalent, ¾ cup other vegetable, and ¼ cup red orange
vegetable.
Nutrition information
Calories: 491 Total Fat: 17g Saturated Fat: 1.3g Monounsaturated Fat: 9.5g Polyunsaturated Fat: 5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 71g Fiber: 17g Total Sugars: 6g Protein: 13g Sodium: 544mg Vitamin A: 70μg Vitamin C: 28mg Calcium: 76mg Iron: 5.8mg Folate: 374μg
