Buddha Bowls

The Sunday Paper Dinner Club: We here at The Sunday Paper believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world.  We want to inspire you and encourage you to open your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!

Meaningful Conversation Starter: What do you really want in your life? What can you remove, so that you can make room for more?

Recipe:

Serves 2
Hands on time: 20 Minutes
Total time: 50 Minutes

Buddha Bowls, also known as Hippie Bowls, are hearty vessels made up of raw and roasted veggies, usually dark, leafy greens, and beans or rice. I think the idea is they are full of nutritious ingredients that make your belly happy and full. In this recipe, sweet potato, Broccolini and kale are roasted together for a textural and flavorful base, and then added to your favorite cooked rice. Avocado lends the perfect creaminess, and the seasoned and sautéed garbanzo beans balance out the bowl with a slight crunch. This is veggie comfort food at its finest. It will make you want to hug a tree or rub your plump belly with glee.

• 2 cups diced peeled sweet potato (from 2 medium potatoes)
• 1 bunch Broccolini, stems removed
• 1⁄4 cup extra-virgin olive oil
• 1 3⁄4 teaspoons kosher salt, plus more for seasoning
• 1⁄2 teaspoon black pepper, plus more for seasoning
• 1 bunch Lacinato kale, stems removed, leaves chopped
• 1 (15-ounce) can chickpeas (garbanzo beans), drained, rinsed, and outer skins removed
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon chili powder
• 1 garlic clove, minced
• 1 tablespoon vegetable oil
• 2 cups cooked wild rice or brown rice
• 1 medium-sized ripe avocado, halved and sliced
• 2 teaspoons olive oil
• Hot sauce (optional)

  Directions

1. Preheat the oven to 400°F. Place the sweet potatoes and Broccolini on a large rimmed baking sheet. Drizzle with the extra-virgin olive oil, and sprinkle with 1 1⁄2 teaspoons of the salt and 1⁄2 teaspoon black pepper. Roast for 15 minutes. Stir in the kale, and roast until lightly browned and the kale is wilted, about 5 minutes. Remove and cover with aluminum foil; set aside.
2. Meanwhile, toss together the chickpeas, cumin, chili powder, garlic, and 1⁄4 teaspoon of the salt in a large bowl.
3. Heat the vegetable oil in a skillet over medium. Add the chickpea mixture, and cook, stirring often, until the chickpeas have a nice crunch, 10 to 15 minutes.
4. Divide the rice between 2 bowls. Top evenly with the roasted veggies, chickpea mixture, and avocado. Drizzle each serving with about 1 teaspoon olive oil, and, if desired, hot sauce. Season with salt and pepper, and serve immediately.

Siriously Simple: I often double or triple the batch of crispy garbanzo beans because I love them for snacking purposes or to toss with weekday salads.

This recipe was featured in the January 26th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.