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Savory Bliss Buddha Bowl with Creamy Poblano Sauce

Name: Savory Bliss Buddha Bowl with Creamy Poblano Sauce
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Ingredients: 1 tsp orange zest; 1/2 tsp paprika; 1/8 tsp cayenne; 2 large sweet potatoes; 1 1/2 Tbsp coconut oil; 2 tsp maple syrup; sea salt; 1 15-oz can chickpeas; 1/8 tsp crushed red pepper flakes; 1 bunch Swiss chard; 1/3 cup tahini; 3 Tbsp fresh lemon juice; 1 Tbsp extra-virgin olive oil; 1 cup cooked quinoa; salt and pepper; 1 garlic clove; 4 garlic cloves; 1 1/2 cups roughly chopped poblano pepper; 1/8 tsp ground cumin; 1 Tbsp extra-virgin olive oil

The Savory Bliss Buddha Bowl with Creamy Poblano Sauce is perfect for a wholesome, delicious meal. Packed with roasted sweet potatoes, spiced chickpeas, and sautéed Swiss chard, it's topped with an irresistibly creamy poblano tahini sauce. Ideal for a stress-free dinner or to meal prep for weekday l...

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47 min

TOTAL TIME

690

CALORIES

$3.61

PER SERVING

Savory Bliss Buddha Bowl with Creamy Poblano Sauce

Directions

POBLANO TAHINI SAUCE

12 min

PREP TIME

35 min

COOK TIME

47 min

TOTAL TIME

Combine poblano pepper, garlic, tahini, lemon juice, extra-virgin olive oil, and 1/4 cup water in a blender, and blend until smooth.

Adjust sauce consistency by adding water as needed, then season with salt and pepper. Set aside.

BUDDHA BOWL

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

In a medium saucepan, cook quinoa according to package directions.

Combine sweet potatoes, coconut oil, maple syrup, orange zest, and 1/4 tsp sea salt in a medium bowl. Transfer to prepared baking sheet.

Roast sweet potatoes for 20 minutes, flip, and roast for an additional 15 minutes or until tender and beginning to brown.

In a small bowl, combine chickpeas, extra-virgin olive oil, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix until chickpeas are thoroughly coated. Spread on a rimmed baking sheet.

Roast chickpeas with the sweet potatoes for 15 to 20 minutes, stirring halfway through, until golden brown.

In a large skillet over medium-high heat, heat 1 tablespoon of extra-virgin olive oil. Add garlic and red pepper flakes, and cook until garlic is fragrant, about 3 minutes.

Add Swiss chard to the skillet, cover, and cook, stirring occasionally, for 2 to 3 minutes, until chard begins to wilt. Uncover and cook, stirring frequently, for an additional 1 to 2 minutes, until chard is cooked through. Discard garlic cloves.

Arrange 1/2 cup cooked quinoa in four serving bowls. Top each bowl with equal portions of roasted sweet potatoes, roasted chickpeas, and sautéed chard.

Drizzle with poblano tahini sauce and serve with extra sauce on the side.

Health Info

Macros

127g

CARBS

33g

FAT

35g

PROTEIN

Allowed on these diets

GLUTEN FREE

LACTOSE FREE