Mushroom & Chickpea Picadillo
Chopped crimini mushrooms and chickpeas give this take on Cuban picadillo its savory weight, while green olives and golden raisins bring a salty-sweet pull. A blend of coconut-turmeric cauliflower and quinoa completes the plate, served with Monterey Jack, spicy pico de gallo, and a Tajin-dipped lime.
Nutritional facts
Protein
20g
Carbs
69g
Calories
560kcal
Fat
24g
Ingredients
Paprika, Cauliflower, Green Olives, Canned Tomato, Sweetened Coconut Flakes, Quinoa, Baby Spinach, Green Bell Pepper, Pickled Jalapeno Peppers, Crimini Mushroom, Lime, Canned Chickpeas, Lime Juice, Kosher Salt, Onion, Zucchini, Garlic, Cilantro, Golden Raisins, Cumin, Black Pepper, Avocado Oil, Coconut Oil, Plum Tomato, Red Onion, Extra Virgin Olive Oil, Turmeric, Canola and Olive Oil Blend, Cherry Tomato, Tajin Spice, Corn Tortilla, Monterrey-Jack Cheese
Contains milk.
Reviews
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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