Nutrition & Foodservice Edge Magazine - July/August 2024 - 36

EVIDENCE-BASED NUTRITION FOR HEART-HEALTHY
FOODSERVICE MENUS
For more nutritious recipe ideas,
visit GeneralMillsFoodservice.com
QUINOA AND SWEET
POTATO BOWL
24 servings
INGREDIENTS
Hummus
* 6 cups Garbanzo beans, no salt added, canned, well drained
* 2 cups Plain yogurt
* 1/3 cup Lemon juice, no sugar added
* 3 Tbsp. Cumin, ground, toasted
* 1 Tbsp. Garlic, fresh, minced
* 2 tsp Salt-free seasoning
* 1/2 tsp Cayenne pepper, ground
Assembly
* 6 cups Quinoa, cooked, chilled
* 6 cups Sweet potatoes, fresh, peeled, roasted, chilled
* 6 cups Garbanzo beans, no salt added, canned, well drained
* 6 cups Kale, fresh, chopped, tightly packed
* 3 cups Red cabbage, fresh, shredded
* 3 cups Avocados, fresh, sliced
* 6 each Lemons, fresh
INSTRUCTIONS
Hummus
* Add garbanzo beans (chickpeas), yogurt, lemon juice, cumin,
garlic, no-salt seasoning, and cayenne pepper to bowl or
food processor.
* Mix for 3-5 minutes or until almost smooth, cover and
refrigerate.
Assembly
* Add 1/4 cup cooked and cooled quinoa to bottom of
individual serving bowls.
* Layer 1/4 cup roasted and cooled sweet potatoes, 1/4 cup
garbanzo beans (chickpeas), 1/4 cup kale, 2 Tbsp. red
cabbage, and approximately 2 avocado slices (1.3 oz).
* Top with 2 oz yogurt hummus.
* Cut lemons into quarters; add 1 piece as garnish.
* Keep refrigerated until serving.
Polyunsaturated fats support the
cardiovascular system. These fatty
acids are essential nutrients that our
bodies cannot make, which means they
must come from food. Polyunsaturated
fats can be found in fatty fish such as
tuna, salmon, and sardines as well as
soybean, corn, sunflower, walnut, and
grapeseed oils.
Likewise, monounsaturated fats can
reduce LDL (bad) cholesterol and raise
HDL (good) cholesterol. Diets that
consist of more than 12 percent of
monounsaturated fats-the kind of
fat found in oils, seeds, and nuts - are
associated with lower fat mass and
decreased blood pressure.
Sodium
With high blood pressure-a risk
factor for heart disease-on the rise,
nutritionists are recommending that
most Americans keep their sodium
intake to 1,500 milligrams per day at
the most. This is the amount of sodium
in just half a teaspoon of salt.
One foodservice trick is to opt for
a kosher salt with a larger grain as
well as spices and herbs that can add
depth and flavor, allowing foodservice
professionals to reduce or eliminate
sodium altogether. Vinegar and a
spritz of lemon can also serve as
flavorful substitutions for salt. Finally,
foodservice operations and individuals
alike should be on the lookout for
sodium in pre-packaged foods;
fortunately, there are many low- or nosodium
options available today.
SERVING UP GOOD
HEART HEALTH IN BUSY
FOODSERVICE OPERATIONS
Again, supporting patients' and
residents' heart health comes back to
the basics and doing the simple things
well. Busy foodservice operations can
36 NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2024
http://www.GeneralMillsFoodservice.com
Nutrition & Foodservice Edge Magazine - July/August 2024

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