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Gordon Fall Food Shows 2025

Chicken Verde Buddha Bowl with Tri-Colored Quinoa & Roasted Vegetables

This nourishing Chicken Verde Buddha Bowl is a vibrant and flavorful meal that combines a bed of tri-colored quinoa with a medley of savory roasted vegetables.
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The bowl is drizzled with Brickman’s Chicken Verde Soup, and topped with creamy avocado, black beans, crumbled queso fresco, toasted pumpkin seeds, and fresh cilantro, creating a delicious blend of textures and flavors in every bite.

Ingredients
  • 2 cups cooked Tri-Colored Quinoa
  • 4 cups Brickman’s Chicken Verde Soup #580148
  • 3 cups assorted vegetables, cut for roasting (bell peppers, zucchini, sweet potato cubes, & red onion)
  • 2 tbsp. olive oil
  • 1 tsp. cumin
  • ½ tsp. smoked paprika
  • Salt & black pepper to taste
  • 1 ripe avocado, sliced
  • ¼ cup black beans
  • Crumbled queso fresco
  • Pumpkin seeds (pepitas), toasted
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Directions

  1. Roast vegetables: Preheat oven to 400°F. Toss chopped vegetables with olive oil, cumin, paprika, salt, and pepper. Spread on a sheet pan and roast for 20 – 25 minutes, until tender and slightly caramelized.
  2. Heat soup: Warm the Chicken Verde soup in a saucepan until hot.
  3. Assemble bowls:
    • Base: Add a scoop of cooked quinoa.
    • Veggies: Arrange roasted vegetables & black beans around the bowl.
    • Protein/Sauce: Ladle warm Chicken Verde soup over the top.
    • Toppings: Add avocado slices, pumpkin seeds, cilantro, queso fresco, and a squeeze of lime.

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