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
11g
Carbs
56g
Calories
440
Fat
21g
Ingredients
Beet Powder Color, Black Pepper, Butternut Squash, Canned Chickpeas, Chickpeas, Chili Powder, Cumin, Extra Virgin Olive Oil, Garlic, Green Bell Pepper, Honey, Kale, Kosher Salt, Lime Juice
Reviews
4.3
Based on 372 reviews
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef 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 Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
You can find Nelson Brizuela’s meals in...