For the bowl:

1 box Dr. Praeger’s Classic Chick’n Tenders

1 red bell pepper, sliced

2 cups cooked brown rice

1/2 cup cooked black beans

1/2 cup roasted corn

1/4 cup guacamole

1 jalapeno, seeded and sliced, optional

For the cashew queso sauce:

1/4 cup raw cashews

1/2 cup warm water

1 tbsp nutritional yeast

1 tsp smoked paprika

1 tsp hot sauce

1/4 tsp ground cumin

salt and pepper, to taste



Serves: 2 large bowls
Cook time: 15 minutes
Prep time: 10 minutes
Total time: 25 minutes

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  2. Place Dr. Praeger’s Classic Chick’n Tenders and sliced bell pepper onto the baking sheet. Bake for 7 minutes, flip, and bake for 7 minutes more.
  3. Meanwhile, add all sauce ingredients to a blender, and blend until completely smooth, tasting and adjusting for seasonings.
  4. Divide rice, black beans, and corn among two bowls.
  5. Top with roasted red peppers and Chick’n Tenders.
  6. Garnish with guacamole, jalapeno, cashew sauce, and any other toppings of choice. Enjoy!