BUDDA BOWL ENJOY DAN:

                                    BUDDA BOWL by CHEF DAN:

Serves 4

POBLANO TAHINI SAUCE:

2-poblano peppers, roasted, roughly chopped

2 garlic cloves. Smashed

1/3-cup tahini sauce +1-cup of water

3-tablespoons lemon juice

1-tablespoon olive oil

Salt & freshly ground black pepper to taste

BUDDA BOWLS:

1-cup quinoa

2-sweet potatoes, peeled and cut into 1-inch cubes

1-1/2-tablespoons olive oil

2-teaspoons pure maple syrup

1-teaspoon orange zest

Salt to taste

1-(15 Oz) can chickpeas, drained, rinsed, and patted dry

1-tablespoon olive oil + 2 teaspoons

1/2-teaspoon EACH paprika, oregano & turmeric

1/8-teaspoon EACH ground cumin & cayenne pepper

Freshly ground black pepper to taste

4-garic cloves, peeled

1/8-teaspoon red pepper flakes

1-bunch Swiss chard, stemmed, leaves cut into I-inch strips

POBLANO SAUCE:

1.    In a blender, combine poblano and next 4 ingredients + water blend until smooth.

2.    Season with salt & pepper.

BUDDA BOWL: (PREHEAT OVEN TO 425 F)

1.    Cook quinoa in skillet according to package directions:

2.    In a bowl combine sweet potatoes 3-ingredients + pinch of salt.

3.    Mix until potatoes are coated.

4.    On a prepared baking dish spread sweet potatoes and bake 20 minutes.

5.    Flip them and bake 15 minutes longer.

6.    In a bowl combine, chickpeas, 2 teaspoon oil and next 5 ingredients.

7.    Mix until chickpeas are thoroughly coated.

8.    Spread chickpeas on the baking sheet with the sweet potatoes.

9.    Bake for 20 minutes, stirring half-way through.

10  In a skillet over medium-high heat add remaining oil and when sizzling

11  Add garlic & red pepper flakes, and sauté about 3 minutes

12  Add Swiss chard cover stirring until chard begins to wilt 2-3 minutes.

13  Uncover and add salt & pepper and cook about 2 minutes.

14  Put 1/2-cup of cooked quinoa in bottom of 4 bowls.

15  Top with sweet potatoes, roasted chickpeas & sauteed chard.

16  Drizzle with poblano sauce and serve with any extra sauce.

ENJOY DAN:                                                  HEART AND SOUL IN THE KITCHEN: