MARCH 2019 • LONGISLANDPRESS.COM 81
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SIRIOUSLY DELICIOUS:BUDDHA BOWLS
By SIRI DALY
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.
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.
Serves: 2
Hands-on time: 20 Minutes
Total time: 50 Minutes
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
MAIN DISH
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)
1. Preheat the oven to
400 degrees 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.
Siri Daly is a Today show tastemaker
and author of Siriously Delicious: 100
Nutritious (and Not So Nutritious) Simple
Recipes for the Real Home Cook.
Excerpted from Siriously Delicious
by Siri Daly. Copyright © 2018 Oxmoor
House. Reprinted with permission
from Time Inc. Books, a
division of Meredith Corporation.
New York, NY. All rights reserved.
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