Harvest Comfort Bowl

Recipe By:

40 Minutes

4 Servings


Thanksgiving-inspired meals came early this year thanks to our BAKED (Never Fried) Chicken Tenders, and we're not mad about it!

Gluten-Free Wheat-Free Peanut Free Tree Nut Free Soy Free


  • All Natural Chicken Tenders
  • 2 lbs russet potatoes, rinsed and peeled
  • 2 lbs sweet potatoes, rinsed and peeled
  • 1 cup milk, divided
  • 2 cups wild mushrooms, sliced
  • 2 cups green beans, trimmed and halved
  • 1 jar prepared gravy (mushroom or turkey)
  • 1/4 cup parsley, chopped
  • 1/4 cup parsley, chopped
  • extra virgin olive oil
  • salt and pepper, to taste

Cooking Instructions

  1. Preheat the oven to 425 degrees and cook CAULIPOWER Chicken Tenders according to package instructions. Keep warm.
  2. Bring a large pot with salted water and bring to a boil. Cut the potatoes in quarters lengthwise, then slice the quarters into thin strips, then add the potatoes to the boiling water and cook until they are tender, about 15-20 minutes
  3. Next, heat a large sauté pan over medium high heat, and a drizzle of olive oil, then add the mushrooms. Sauté until they just start to brown around the edges, about 8 minutes. Season the mushrooms with salt and pepper and transfer to a small plate.
  4. In the same sauté pan, add another small drizzle of olive oil and the green beans. Sauté them over medium heat for 5-6 minutes. Season with salt and pepper to taste.
  5. Heat the gravy until hot.
  6. Drain the potatoes and divide the regular and sweet potatoes into separate bowls. Add half the milk and butter to each bowl and mash until smooth, then season with salt and pepper
  7. Add both mashed potatoes to each serving bowl. Top with gravy, wild mushrooms, and green beans. Add the CAULIPOWER Chicken Tenders and garnish with parsley. Enjoy!