For the Buddha Bowl
2 sweet potatoes (1 1/2 to 2 pounds total), peeled and cut into 1-inch cubes
1 1/2 tablespoons coconut oil, melted
2 teaspoons pure maple syrup
1 teaspoon orange zest
One 15-ounce can organic chickpeas, drained, rinsed well, and patted dry (or 1 1/2 cups cooked chickpeas)
1 tablespoon plus 2 teaspoons extra virgin olive oil
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Freshly ground black pepper
4 cloves garlic, whole
1/8 teaspoon red pepper flakes
1 bunch Swiss chard, rough stems discarded, leaves cut into 1-inch strips
2 cups cooked quinoa, rice, farro (or any grain of your choice)
For the Poblano-Tahini Dressing
1/3 cup roughly chopped poblano pepper
1 clove garlic, quartered
1/3 cup tahini (sesame paste)
1 tablespoon extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1/2 cup water, or more as needed
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 425° F.
In a medium mixing bowl, combine the sweet potatoes, coconut oil, maple syrup, orange zest, and 1/4 teaspoon of salt. Mix well until the potatoes are evenly coated.
Spread the potatoes in a single layer on a rimmed baking sheet and roast for 20 minutes. Flip them with a spatula and continue to cook until the potatoes are beginning to brown and are tender, about 15 minutes more.
Meanwhile, in a small mixing bowl combine the chickpeas, 2 teaspoons of extra virgin olive oil, the paprika, cumin, cayenne pepper, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Mix well until the chickpeas are thoroughly coated.
Spread the chickpeas on a rimmed baking sheet and roast for 15 minutes (stirring them once halfway through.)
Make the poblano-tahini dressing: Place all of the dressing ingredients in a blender or the bowl of a food processor, and blend until smooth. Add additional water to attain your desired consistency. Set aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, the 4 cloves of whole garlic, and the red pepper flakes. Cook until the garlic is fragrant, 3 to 4 minutes. Add the chard, cover the skillet and cook until the chard begins to wilt, 3 to 5 minutes, stirring occasionally. Uncover, add 1/4 teaspoon of salt and 1/8 teaspoon of pepper, and continue to cook, stirring frequently until the chard is completely wilted and cooked through.
Put 1/2 cup of the cooked grains in the bottom of each of 4 serving bowls. Top each bowl with some of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano-tahini dressing as desired, and serve.