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

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

• 230g roughly chopped poblano pepper

• 1 clove garlic, quartered

• 80ml tahini (sesame paste)

• 45ml fresh lemon juice

• 1 tablespoon extra-virgin olive oil

• Sale marino

• Pepe nero macinato fresco

• 190g quinoa, rice, or farro (or any grain of your choice)

• 2 large sweet potatoes (1 1/2 to 900g ), peeled and cut into 1-inch cubes

• 1 1/2 tablespoons coconut oil, melted

• 2 teaspoons pure maple syrup

• 1 teaspoon orange zest

• Sale marino

• 1 (425g) can chickpeas, drained, rinsed, and patted dry or 350ml cooked chickpeas

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil

• 1/2 teaspoons paprika

• 1/8 teaspoons ground cumin

• 1/8 teaspoons cayenne pepper

• Pepe nero macinato fresco

• 4 cloves garlic, peeled

• 1/8 teaspoons crushed red pepper flakes

• 1 bunch Swiss chard, red, green, or rainbow, stemmed, leaves cut into 1-inch strips

In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and 60ml water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with 1/2 teaspoons salt and 1/8 teaspoons pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)

Preheat the oven to 218°C.

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, melted coconut oil, maple syrup, orange zest, and 1/4 teaspoons 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.

Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoons salt, and 1/8 teaspoons 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 the remaining 1 tablespoon of the olive oil until shimmering. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, 3 to 4 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add 1/4 teaspoons salt and 1/8 teaspoons pepper, and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.

Put 120ml the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.

Avvertenza

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