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August 11, 2017

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fueled friday: the Buddha Bowl of Goodness

One of our RADrabbits, Taylor Maltz of Washington D.C. gives us his favorite meal when he's gearing up for a big week of training. The best part about "Buddha" Bowl is the ability to swap different ingredients in and out to mix up the flavor profiles and keep you hungry for more goodness; enjoy Taylor's recipe below!

Farro, Sweet Potato, and Chickpea Buddha Bowl w/Avocado Basil Sauce

I’m heading into a couple big weeks of ultra training, and I can’t think of a better meal to start my week than a delicious, nutrient-rich “Buddha Bowl.” These colorful gain bowls have many variations, and are loved by vegetarians and meat-eaters alike. The below vegetarian recipe is my go-to, but there are many variations you can make - it’s hard to go wrong!

One thing to keep in mind, especially for all you rule followers out there! There are many variations of this dish, which is part of the reason it’s one of my main staples. If you have a specific way of cooking any of the below – go for it! You can substitute cans of beans for bags, replace oil with water, and even add a meat – you’ve got the freedom!

Recipe - Makes about three big bowls

Ingredients

The Bowl

  • 2 Cups Farro (I recommend Trader Joe’s 10-Minute Farro)
  • 2 Cans Chickpeas
  • 2 Sweet Potatoes (peeled and chopped into 1- or ½ inch cubes - your preference!)
  • 1 Can Black Beans
  • 1 Medium Onion (diced)
  • 3 Cloves Garlic (minced) (Less if you don’t love garlic)
  • 2 Cups Kale (add more if you want, or sub another dark leafy green!)
  • 2 Tablespoons Cumin
  • 2 Tablespoons Paprika
  • 2 Tablespoons Olive Oil
  • Salt & Pepper to Taste

The Avocado & Basil Sauce

  • 1 Ripe Avocado
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of water
  • ½ Lemon
  • ¼ Cup Fresh Basil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 2 cloves Garlic

    Instructions - Cooking

    Farro

    1. Cook two cups per instructions on the bag.

    Chickpeas

    1. Preheat the oven to 425 degrees Fahrenheit.
    2. Empty the chickpea cans into a strainer and rinse. Transfer to a bowl, and add a 2 tablespoons of Olive Oil (you can sub water), 2 tablespoons of cumin, a tablespoon of paprika, and a touch of salt. Mix until the chickpeas are coated - you might want to add more cumin if you like the flavor.

     
    3. Transfer to a baking sheet lined with aluminum foil, and spread evenly. Place in the oven for 25 minutes. Once the timer is up, check to see if they are crispy enough for you! If not, place in for five more minutes. Personally, I like mine super crispy.

     

      Sweet Potatoes

       

       

      1. Preheat the oven to 425 degrees Fahrenheit.
      2. Toss ½ inch sweet potato cubes with 2 tablespoon of olive oil, 1 tablespoon of cumin, 2 teaspoons of salt, and ½ teaspoon of pepper.
      3. Add to a cooking sheet covered in foil
      4. Heat in the oven for 25 minutes.
      5. Note: You can cook these with the chickpeas, but it might take longer.
       Onion, Garlic, Kale, and black beans
      1. Heat olive oil in a large skillet over medium heat.
      2. Add the onion and cook for about 5-7 minutes. Add the kale and cook until soft (stir frequently), or about 4 minutes. Finally, add the garlic and black beans, then cook for an additional two minutes.

      Avocado and Basil Sauce

      1. Combine all ingredients in a food processor, and blend until smooth. Add more water if the sauce is too thick.

        Instructions - Assembly

        1. Add farro, vegetables, chickpeas, and sweet potatoes to bowl.
        2. Top with sauce.
        3. EAT!
        4. RUN FAST!

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