Chik’n Tender & Greens Gumbo Bowl

1 cup Black Pearl Medley
4 cups vegetable stock
2 bunches of mustard greens
12 Plant-based Chik’n Tenders
1 cup Hot & Spicy BBQ Sauce
½ yellow bell pepper, julienne
½ orange bell pepper, julienne
1 tsp cajun spice
½ cup green onion, sliced
32 oz Gumbo Base

1

Bring 2 cups of vegetable stock to a boil and add 1 cup of black pearl medley with a pinch of salt

2

Cut mustard greens into 2” strips and saute for 1-2 minutes, add 2 cups vegetable stock. Season with salt and pepper. Cook for 7-10 minutes and strain out reserve liquid.

3

Deep fry Incogmeato chik’n tenders for 5-7 minutes in a 350 degree fryer.

4

Toss tenders in Louisiana Hot & Spicy BBQ Sauce and hold warm.

5

Saute yellow and orange bell peppers and season with cajun seasoning.

6

Heat the gumbo base and hold warm.

7

To plate: Place ½ cup of rice medley in the bowl with mustard greens along side the rice. Pour 1 cup of gumbo into the bowl and place 3 sliced chicken tenders along side the mustard greens. Garnish with sauteed peppers and sliced scallions. Dust with cajun spice on the way to the table.