A Buddha Bowl is a vegetarian lunch or dinner that is packed with fiber and healthy calories. Feel free to change up the grains, greens, and nuts. If you are interested in cutting back on some of the calories, go light on the dressing, use ½ teaspoon of maple syrup, and add just a tablespoon of nuts. It will still be delicious!
Makes 4 servings
For the spicy tahini sauce:
1 clove garlic, quartered
1/3 cup tahini (sesame paste)
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1-2 teaspoons Sriracha or a dash of hot sauce, to taste
Sea salt
Freshly ground black pepper
In a blender or food processor, combine ingredients and blend until smooth. (If the sauce is too thick, add ice water as needed to reach the desired consistency.) Dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
For the Buddha bowls:
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
2 1/2 tablespoons olive oil
2 teaspoons maple syrup
Sea salt
1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Freshly ground black pepper
4 cloves garlic, peeled and minced
1 bunch Swiss chard cut into 1-inch strips; or 1 bunch or bag of spinach (10-12 oz.)
¼ cup chopped walnuts or peanuts
For the Buddha Bowls:
Preheat the oven to 425°F.
In a medium saucepan, cook the quinoa, rice, or farro according to the directions on the package.
In a medium bowl, combine the sweet potatoes, 1 tablespoon oil, maple syrup and 1/4 teaspoon salt. Mix well until the potatoes are evenly coated. Spread the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Flip them with a spatula and roast until the potatoes are tender and beginning to brown, an additional 10 to 15 minutes.
In a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated. Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring them once halfway through.
In a large skillet over medium-high heat, heat remaining 1 tablespoon of the olive oil until shimmering. Add garlic and cook until fragrant, about 2 minutes (do not burn). Add chard or spinach, cover, and cook, stirring occasionally, until greens begins to wilt, 2 to 3 minutes. Uncover, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes.
Put 1/2 cup of the cooked grain in the bottom of each of two serving bowls. Top each bowl with ½ cup roasted sweet potatoes, ½ cup roasted chickpeas, and ½ cup chard. Drizzle with the poblano tahini sauce and sprinkle with nuts.
NOTE: You can prepare sweet potatoes and chickpeas one day ahead and microwave for 1 minute to reheat before adding to bowl.
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