Climate-Friendly Chickpea & Quinoa Bowl
Chef Nelson's brings you this option of a Climate Friendly meal that combines low carbon impact, whole foods and high sustainability ingredients. This is Chef Nelson's take on the healthy bowls we all know and love. This plant-based salad is packed full of nutrient-dense, fresh ingredients like cucumbers, corn, spinach, beets, chickpeas, and tricolor quinoa. Dress and toss in Chef's delectable chili-lime vinaigrette — it's tangy, zesty, and packs a punch!
Nutritional facts
Protein
10g
Carbs
52g
Calories
530kcal
Fat
33g
Ingredients
Beetroot, Cucumber, Butternut Squash, Sustainable - Veg, Kale, Baby, Extra Virgin Olive Oil, Canned Corn, Carrots, Canned Chickpeas, Tri-color Quinoa, Lime Juice, Agave Syrup, Canola and Olive Oil Blend, Garlic, Kosher Salt, Cumin, Chili Powder, Black Pepper
Reviews
4.1
Based on 313 reviews
Katherine · 08/21/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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