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

Buddha Bowl

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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 lunches.

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Fresh Fruit

gram

orange

Seasonings

paprika

cayenne pepper

Fresh Vegetables

sweet potato

Oils

milliliter

coconut oil

Syrup

maple syrup

sea salt

Beans & Legumes

garbanzo beans

red pepper flakes

chard

Nut Butter

tahini

Juice

lemon juice

extra virgin olive oil

Grains & Rice

quinoa

Salt & Pepper

garlic

poblano pepper

ground cumin

Dietary Fiber

Carbohydrates

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Zinc

Minerals

Copper

Calories from Fat

Water

Protein

Sugar

Manganese

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Selenium

Vitamin E

Niacin (B3)

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Savory Bliss Buddha Bowl with Creamy Poblano Sauce

Produce

Baking Goods

Condiment & Toppings

Beverages

Pasta, Sauces, Grain

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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.

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.

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

Savory Bliss Buddha Bowl with Creamy Poblano Sauce

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