Basic Bowl Recipe
roasted sweet potato, masala chickpeas, herby greens and broccoli, quinoa, magic green sauce
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Ingredients
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Grains & Base
Roasted Sweet Potato
Masala Chickpeas
Greens & Broccoli
Magic Green Sauce
Finishing & Garnish
Method
Grains & Base
- 1
Cook the quinoa
Rinse 1 cup quinoa in a fine mesh sieve until water runs clear. Combine rinsed quinoa, 2 cups water and 1/2 tsp salt in a small pot. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork. Keep warm.
Roasted Sweet Potato
- 2
Prepare and roast sweet potato
Preheat oven to 425°F (220°C). Peel (optional) and cut sweet potatoes into 1/2-inch cubes to measure ~2 cups. Toss with 1.5 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper on a sheet pan in a single layer. Roast for 22–28 minutes, tossing halfway, until edges are golden and tender. Keep warm or let cool slightly before assembling.
Masala Chickpeas
- 3
Sauté aromatics
Heat 1 tbs olive oil in a medium skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and 1 tsp minced ginger; cook 30 seconds until fragrant.
- 4
Spice and simmer chickpeas
Add 1.5 cups drained chickpeas, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric and 1/2 tsp garam masala to the skillet. Stir to coat spices, then add 1 tbs tomato paste and 2 tbs water to loosen. Cook 4–6 minutes, gently mashing a few chickpeas with the back of a spoon to create a saucy texture. Finish with 1 tbs lemon juice and 1/2 tsp salt. Adjust seasoning to taste and keep warm.
Greens & Broccoli
- 5
Prepare broccoli
If roasting sweet potatoes in the oven with time to spare, spread 2 cups broccoli florets on a sheet pan, toss with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper, and roast at 425°F (220°C) for 10–12 minutes until tender-crisp and slightly charred. Alternatively, steam or sauté broccoli in a skillet 4–6 minutes until bright green and tender-crisp.
- 6
Magic Green Sauce
- 7
Make the sauce
In a blender or food processor combine 1 cup packed cilantro, 1/2 cup packed parsley, 1/2 cup Greek yogurt, 3 tbs olive oil, 1 tbs lemon juice, 1 minced small garlic clove, 2 tbs water, 1/2 tsp salt, 1/4 tsp ground cumin and 1/8 tsp red pepper flakes. Blend until smooth, stopping to scrape down sides as needed. Adjust thickness with additional water 1 tsp at a time to reach a creamy pourable consistency. Taste and adjust salt or lemon.
Finishing & Assemble
- 8
Assemble the BASIC BOWL
Divide warm quinoa between 2 bowls (about 1/2 cup cooked quinoa per bowl as base). Arrange roasted sweet potato (about 1 cup total), masala chickpeas (about 3/4 cup total), broccoli (about 1 cup total) and wilted herby greens on top in sections. Drizzle each bowl with 2–3 tbs magic green sauce (or to taste).
- 9