California Candinga Bowl

Ingredients

In this California adaptation of Candinga, we replace the traditional pork offal with chicken sausage to cater to the preferences of California cuisine. We also incorporate a variety of fresh vegetables and quinoa to add a healthy and vibrant twist to the dish. The flavors are further enhanced with a tangy avocado-lime crema, which adds a creamy and refreshing element to the bowl. We alse have the original recipe for Candinga, so you can check it out.

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 zucchini, sliced 2 zucchini, sliced
• 2 cups kale, chopped 2 cups kale, chopped
• 4 chicken sausages, sliced 4 chicken sausages, sliced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• 1 avocado 1 avocado
• Juice of 1 lime Juice of 1 lime
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 20g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
3. 3.
   Add the bell peppers, zucchini, and kale to the skillet. Sauté until the vegetables are tender-crisp.
4. 4.
   Push the vegetables to one side of the skillet and add the sliced chicken sausages. Cook until browned and cooked through.
5. 5.
   In a small bowl, combine paprika, cumin, garlic powder, salt, and pepper. Sprinkle the spice mixture over the chicken sausages and vegetables. Stir to coat evenly.
6. 6.
   In a blender or food processor, combine the avocado, lime juice, and cilantro. Blend until smooth to make the avocado-lime crema.
7. 7.
   To assemble the bowls, divide the cooked quinoa among serving bowls. Top with the sautéed vegetables and chicken sausages. Drizzle with the avocado-lime crema and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Chicken sausages — Ensure the sausages are fully cooked before adding the spices. You can use any flavor of chicken sausage that suits your taste preferences.
• Avocado — Choose a ripe avocado for a creamy texture in the avocado-lime crema.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• Customize your bowl by adding additional toppings such as sliced avocado, cherry tomatoes, or a squeeze of fresh lime juice.
• If you prefer a vegetarian version, substitute the chicken sausages with plant-based sausages or tofu.

Serving advice

Serve the California Candinga Bowl as a complete meal on its own. It can be enjoyed for lunch or dinner, and it pairs well with a side of mixed greens or a fresh fruit salad.

Presentation advice

To enhance the presentation, arrange the sautéed vegetables and chicken sausages in an appealing pattern on top of the quinoa. Drizzle the avocado-lime crema in a zigzag pattern over the bowl and garnish with a sprig of fresh cilantro.