Buddha bowl recipe with roasted sweet potatoes and spiced chickpeas

Ingredients for Buddha bowl with roasted sweet potatoes, spiced chickpeas, and chard

• 180 g poblano pepper, roughly chopped

• 1 clove garlic, quartered

• 80 g tahini (sesame paste)

• 45 ml fresh lemon juice

• 15 ml extra-virgin olive oil

• sea salt

• freshly ground black pepper

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

• 680–900 g sweet potatoes, peeled, cut into 2.5 cm cubes

• 22 g coconut oil, melted

• 10 ml pure maple syrup

• 5 ml orange zest

• sea salt

• 425 g can chickpeas, drained, rinsed, patted dry or 240 g cooked chickpeas

• 15 ml plus 10 ml extra-virgin olive oil

• 2.5 g paprika

• 0.5 g ground cumin

• 0.5 g cayenne pepper

• freshly ground black pepper

• 4 cloves garlic, peeled

• 0.5 g crushed red pepper flakes

• 1 bunch swiss chard, red, green, or rainbow, stemmed, leaves cut into 2.5 cm strips

How to make Buddha bowl with roasted sweet potatoes, spiced chickpeas, and chard

1. In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and 60 ml water. Blend until smooth, adding more water as needed to achieve the desired consistency. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. The dressing can be prepared in advance and stored in an airtight container in the refrigerator for up to 1 week.

2. Preheat the oven to 220°C (fan 200°C).

3. In a medium saucepan, cook the quinoa, rice, or farro according to the package instructions.

4. In a medium bowl, mix the sweet potatoes with the melted coconut oil, maple syrup, orange zest, and 1/4 teaspoon salt until the potatoes are evenly coated.

5. Spread the sweet potatoes on a rimmed baking tray and roast for 20 minutes. Flip them with a spatula and continue roasting until tender and beginning to brown, an additional 10–15 minutes.

6. Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of olive oil, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.

7. Spread the chickpeas on a rimmed baking tray and roast alongside the sweet potatoes until golden brown, 15–20 minutes, stirring once halfway through.

8. In a large frying pan over medium-high heat, heat the remaining 1 tablespoon of olive oil until shimmering. Add the garlic and red pepper flakes, and cook for 3–4 minutes until the garlic is fragrant.

9. Add the chard to the pan, cover, and cook, stirring occasionally, until it begins to wilt, about 2–3 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 1–2 minutes. Discard the garlic cloves.

10. Divide 120 g of the cooked grain between 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 on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.