
By epicurious
Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard
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
Nutrition balance score
Great
Glycemic Index
51
Low
Nutrition per recipe
Calories2532.4 kcal (127%)
Total Fat110.5 g (158%)
Carbs334.2 g (129%)
Sugars50.9 g (57%)
Protein72.9 g (146%)
Sodium3033.9 mg (152%)
Fiber62 g (221%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the poblano tahini sauce:

1 ½ cupspoblano pepper
roughly chopped

1 clovegarlic
quartered

⅓ cuptahini
sesame paste

3 tablespoonsfresh lemon juice

1 tablespoonextra-virgin olive oil

sea salt

freshly ground black pepper
For the Buddha bowls:

1 cupquinoa
rice, or farro, or any grain of your choice

2sweet potatoes
large, peeled and cut into 1-inch cubes

1 ½ tablespoonscoconut oil
melted

2 teaspoonspure maple syrup

1 teaspoonorange zest

sea salt

1 x 15 ouncecan chickpeas
drained, rinsed, and patted dry or 1 1/2 cups cooked chickpeas

1 tablespoonextra-virgin olive oil
plus 2 teaspoons

½ teaspoonpaprika

⅛ teaspoonground cumin

⅛ teaspooncayenne pepper

freshly ground black pepper

4cloves garlic
peeled

⅛ teaspooncrushed red pepper flakes

1 bunchSwiss chard
red, green, or rainbow, stemmed, leaves cut into 1-inch strips
Instructions
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