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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.

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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