Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard

Name: Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard
Ingredients: 1 1/2 cups roughly chopped poblano pepper; 1 clove garlic, quartered; 1/3 cup tahini (sesame paste); 3 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; Sea salt; Freshly ground black pepper; 1 cup quinoa, rice, or farro (or any grain of your choice); 2 large sweet potatoes (1 1/2 to 2 pounds), peeled and cut into 1-inch cubes; 1 1/2 tablespoons coconut oil, melted; 2 teaspoons pure maple syrup; 1 teaspoon orange zest; Sea salt; 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry or 1 1/2 cups cooked chickpeas; 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 1/2 teaspoon paprika; 1/8 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; Freshly ground black pepper; 4 cloves garlic, peeled; 1/8 teaspoon crushed red pepper flakes; 1 bunch Swiss chard, red, green, or rainbow, stemmed, leaves cut into 1-inch strips

Instructions

While Lori was in college in Northern California, we often went to visit. The food scene there had a big influence on all of us. Even those many years ago, we were into fresh, locally grown vegetables and whole grains. Our dog-eared cookbooks were The Moosewood Cookbook and Laurel’s Kitchen. One of our favorite things to make in those days is what is now commonly referred to as Buddha bowls, which are composed of four elements: a grain, vegetables, a protein, and a sauce. Today we still love our Buddha bowls—so simple, nutrient-dense, and very pretty to serve.

Updated at: Thu, 05 Aug 2021 15:11:27 GMT