Buddha Bowls with Roasted Sweet Potatoes, Spiced Chickpeas and Chard
Simple and nutrient-dense, these Buddha Bowls are healthy enough to prep for lunches yet beautiful enough to serve for dinner.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
For the Tahini Sauce
- 2 jalapeños (or 1 poblano pepper) cored and chopped
- 1 garlic clove chopped
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice from 1 large lemon
- 1 tablespoon extra-virgin olive oil
For the Buddha Bowls
- 1 cup quinoa, rice, or farro
- 2 large sweet potatoes cut into 1-inch cubes
- 2 tablespoons melted coconut oil
- 2 teaspoons pure maple syrup
- 1 teaspoon lemon zest
- 1 15-ounce can chickpeas drained, rinsed and patted dry
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 4 garlic coves
- 1 bunch swiss chard stemmed and chopped into 1-inch strips
Make the Tahini Sauce:
In a blender or small food processor, combine the jalapeño, garlic, tahini, lemon juice, olive oil and 1/4 cup water. Blend until smooth. Add more water as needed to thin, season to taste with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (This can be prepped ahead and stored in an airtight container in the refrigerator for up to 1 week.
Prepare the Buddha Bowls:
Preheat the oven to 425°F then line two baking sheets with parchment paper or a silicone mat.
In a medium saucepan, cook the quinoa (or other grain) as directed by the package.
In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, lemon zest and 1/4 teaspoon salt. Mix well until potatoes are evenly coated.
Spread out the potatoes on the baking sheet so that there's a bit of room between each one. Roast in the oven for 15 minutes. Remove from the oven and flip the potatoes, then set aside.
Meanwhile, in the same medium bowl, combine the chickpeas, 1 tablespoon olive oil, paprika, cumin, cayenne, 1/4 teaspoon salt and 1/8 teaspoon pepper. Mix until evenly coated.
On one of the baking sheets, make room for the chickpeas. Spread them out then place them (along with the sweet potatoes) back in the oven for 15 minutes, stirring once halfway through.
In a large skillet over medium-low heat, warm the remaining olive oil. Add the garlic cloves and cook until fragrant, about 3 minutes. Add the chard, cover and cook, stirring occasionally, until the chard begins to wilt. Discard the garlic then sprinkle the cooked chard with salt & pepper.
Place 1/2 cup of the cooked grain in each of the four serving bowls. Top with equal portions, sweet potato, chickpeas and chard. Drizzle with tahini sauce, serve and enjoy!
Calories: 606kcal | Carbohydrates: 72g | Protein: 13g | Fat: 31g | Saturated Fat: 9g | Sodium: 265mg | Potassium: 1222mg | Fiber: 10g | Sugar: 10g | Vitamin A: 28935IU | Vitamin C: 42.7mg | Calcium: 141mg | Iron: 5.5mg