POWER BOWL

12 portions (1 bowl)


2 lbs	Gardein® Chick'n Strips
1 lb	Parsnips, 1-inch pieces
1 lb	Carrots, 1-inch pieces
1 lb	Fresh Brussels sprouts, halved lengthwise
1 lb	Fresh broccoli, trimmed, small florets
1/4 tbsp	Vegetable oil
3-1/2 tsp	Kosher salt, divided
1/2 tsp	Cracked black pepper
2 cups	Tri-colored quinoa, uncooked
1 quart	Water
3 cups	Loosely packed kale leaves
1/4 cup	Cashews
2 cloves	Garlic
2 tbsp	Chopped shallots
2 tbsp	Vegetable oil
1/4 cup	Chopped parsley

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F.
Step 2

Toss the vegetables in vegetable oil, 1 teaspoon salt and pepper. Roast vegetables on a foil-lined sheet pan about 15 minutes until the carrots are tender, turning half way through.
Step 3

Boil 1-quart of water and season with 1 teaspoon salt. Cook quinoa in boiling water about 10 minutes, until tender; strain and set aside
Step 4

For the pesto: Blend kale, cashews, 1/2 teaspoon salt, garlic and shallots in a food processor until smooth, set aside.
Step 5

Heat 2 tablespoons vegetable oil in a large sauté pan over medium heat. Season the chick’n strips with 1 teaspoon salt and sauté according to package directions.
Step 6

Build bowls with the quinoa, roasted vegetables and chick’n. Drizzle the kale pesto over the top.

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