Name: Chik’n Tender & Greens Gumbo Bowl
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 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 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

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

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.

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

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

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

Heat the gumbo base and hold warm.

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.