Buddha Bowls are hearty dishes that are whole grain, protein, and vegetable-rich.
We love them and our families do, too. They’re a healthy meal in a bowl, so easy to make, and so pretty to serve. And they’re a terrific way of using leftover grains and vegetables. Our dinner version is a mix of roasted sweet potatoes and Swiss chard, with spiced chickpeas lending a touch of heat.
Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Swiss Chard
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
- Sea salt
- 15 ounces canned chickpeas, drained, rinsed well, and patted dry (or 1 1/2 cups cooked chickpeas)
- 5 teaspoons extra virgin olive oil, divided
- 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 poblano pepper, chopped
- 1 clove garlic quartered
- 1/3 cup tahini
- 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.