Chipotle Buddha Bowl

I love when I cook up a couple ingredients and it comes together to make a delicious meal. That’s what happened with this bowl. It was a simple dish with lots of veggies and very filling. It was vegetarian but you could add roasted chicken or beef too. You could add tofu or edamame for other veggie options.

I started with a couple baking sheets lined with parchment. I roasted sweet potato and yellow onion on one pan and kale on the other. I tossed both with olive oil, salt and pepper. That’s it. The potatoes took about 35 minutes in a 400F oven and the kale took about 20. You want the potatoes to be tender and starting to caramelize. The kale should be getting crispy but make sure not to burn it.

While the veggies were cooking, I made the couscous on the stove. I had this whole wheat israeli/pearl couscous that I first sauteed in a little oil then added the water, salt and chili flakes. I let it simmer and cook until tender. I added a bit of honey because it was quite spicy at first – I guess I was too liberal with my chili flakes. After that, it was good to go.

Final thing was a nice sauce. I mixed a little mayonnaise with chipotle sauce (pureed chipotle in adobo), lime juice, salt, pepper and a touch of honey. It was a creamy addition that had a little smokey and acidic flavour. I added a bit of water to make it drizzle-able.

Once everything was cooked (around the same time if you plan it well), I just assembled. Couscous on bottom, then sweet potato, onion and kale on top. I drizzled some sauce and sprinkled green onion for garnish.

Dinner doesn’t have to be complicated. You can mix simple ingredients together to make a great meal. And let me tell you, these leftovers are delicious cold the next day.