
Menu Ideas
Spicy Ranch Southwest Bowl (K-12)
This customizable rice bowl has great flavor and color. Brown rice topped with Southwest-seasoned protein crumbles, beans, corn, salsa and a spicy ranch dressing makes a hearty meal.
Yield: 60 bowlsINGREDIENTS
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4 pchsBAF Plant Protein Crumble - Southwest Seasoned, 96 servings (2 Oz) per case, 4/13.65 oz pch
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7.5 lbsRice, brown, long grain, regular, dry
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7.5 qtsWater
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5 lbsCorn, frozen, thawed
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1 qtSalsa
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6.25 lbs drainedBlack beans, unsalted, drained and rinsed
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2 TbspCumin, ground
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2 TbspChili powder
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2 Tbsp + 1 TbspOnion powder
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2 Tbsp + 1 TbspGarlic, granulated
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4.5 cupsYogurt, plain, whole milk
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2 cupsMayonnaise, reduced fat, low sodium
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1 TbspDill weed, dried
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0.5 TbspWorcestershire sauce
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0.5 TbspSugar, granulated
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6 ozHot sauce
INSTRUCTIONS
- 1. In a 4-inch half steamtable pan, pour 2 quarts of hot water. Add 2 pouches of Plant Protein Crumbles - Southwest Seasoned. Stir until all ingredients are combined well. Cover and let sit for 5 minutes.
- 2. Combine rice and water into a 2-inch steam table pan. Stir to combine. Cover tightly. For 60 servings use 2 pans. OVEN METHOD: Cook in a 350°F oven for 45 to 55 minutes. STEAMER METHOD: Cook in a steamer for 30 to 40 minutes.
- 3. Remove from the oven or steamer and let stand for 10 to 15 minutes.
- 4. Remove cover; fluff rice with a fork before serving.
- 5. Add corn to a 2-inch full size steamtable pan. Stir in salsa. Cover and steam for 20 minutes or until internal temperature reaches 135°F.
- 6. Drain and rinse beans. In a 4-inch, full-sized steam table pan, place beans.
- 7. In a small bowl, mix together cumin, chili powder, 2 tbsp onion powder and 2 tbsp granulated garlic.
- 8. Add seasonings to beans and blend. Cover beans and steam for 35 minutes or until beans reach an internal temperature of 135°F.
- 9. For the dressing, combine all yogurt, mayonnaise, 1 tbsp garlic, 1 tbsp onion powder, dill weed, Worcestershire, sugar and hot sauce in a bowl. Whisk to combine.
- 10. Serve each bowl with 1 ounce of spicy ranch. Drizzle some on top for presentation.
- 11. In a serving bowl: place 1 cup of cooked brown rice; top with 3/8 cup (#10 scoop) of Plant Protein Crumbles - Southwest Seasoned; place ¼ cup (#16 scoop) of corn salsa mixture on one side of the crumbles; place ¼ cup (#16 scoop) of seasoned black bean mixture on the other side of the crumbles.
NUTRITIONAL INFORMATION
Serving Size 1 EA
Amount Per Serving | ||
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Calories 460 | Calories from Fat 0 | |
% Daily Value* | ||
Total Fat 9g | 13% | |
Saturated Fat 2.5g | 12% | |
Trans Fat 0g | ||
Cholesterol 5mg | 2% | |
Sodium 750mg | 31% | |
Total Carbohydrate 74g | 25% | |
Dietary Fiber 7g | 0% | |
Sugars 7g | ||
Protein 20g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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