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5 Quick Vegetarian Dinner Recipes

Buddha Bowl With Poblano Tahini Sauce

This Buddha Bowl with Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.

Course Main Course
Cuisine American
Keyword buddha bowl
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

Poblano Tahini Sauce

  • 1 1/2 cups roughly chopped poblano pepper
  • 1 garlic clove , peeled and quartered
  • 1/3 cup tahini
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp extra-virgin olive oil
  • salt and pepper , to taste

Buddha Bowls

  • 1 cup cooked quinoa
  • 2 large sweet potatoes , peeled and cut into 1-inch cubes
  • 1 1/2 Tbsp coconut oil (I used olive oil here) , melted
  • 2 tsp maple syrup
  • 1 tsp orange zest
  • sea salt , to taste
  • 1 15-oz can chickpes , drained, rinsed, and patted dry
  • 1 Tbsp + 2 tsp extra-virgin olive oil
  • 1/2 tsp paprika
  • 1/8 tsp ground cumin
  • 1/8 tsp cayenne
  • 4 garlic cloves , peeled
  • 1/8 tsp crushed red pepper flakes
  • 1 bunch Swiss chard , stemmed, leaves cut into 1-inch strips

Instructions

For the poblano tahini sauce:

  1. In a high speed blender, combine poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. If sauce is too thick, add water as needed to reach desired consistency. Season with salt and pepper and set aside.

For the buddha bowls:

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

  2. In a medium saucepan, cook quinoa according to packaged direction.

  3. In a medium bowl, combine sweet potatoes, coconut oil (or olive oil), maple syrup, orange zest, and 1/4 tsp salt. Mix well and transfer to prepared baking sheet.

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

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

    Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring halfway through.

  6. In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, about 3 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add dash of salt and pepper and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.

  7. To serve, put 1/2 cup of the cooked grain in 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 passed separately.