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Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard

Tracy Pollan
  • minutes
  • Serves

INGREDIENTS

1 15 ounce can

Chickpeas

5 cloves

Garlic

1 tsp

Orange, zest

1 1/2 cups

Poblano pepper

2

Sweet potatoes (1 1/2 to 2 pounds), large

1

bunch Swiss chard

3 tbsp

Lemon juice, fresh

2 tsp

Maple syrup, pure

1/3 cup

Tahini

1 cup

Quinoa

2

Black pepper, Freshly ground

1/8 tsp

Cayenne pepper

1/2 tsp

Paprika

1/8 tsp

Red pepper flakes

2

Sea salt

1 1/2 tbsp

Coconut oil

2 2/3 tbsp

Olive oil, extra-virgin

1/8 tsp

Cumin, ground