Meal Kit
Sweet Potato and Wheat Berry Buddha Bowl
with kale chips and tahini turmeric dressing
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
This dish is so packed with wholesome deliciousness that when you mound it in your bowl, it may just remind you of Buddha's round belly. This tasty combo of chewy wheat berries, sweet potato, and zesty tahini-turmeric dressing will have you smiling from ear to ear.
In Your Box (serves 2)
- 10 oz. Sweet Potato
- 1 Red Bell Pepper
- 1 Lemon
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½ cup InHarvest Wheat Berries
- 2 Shallots
- 3 oz. Kale
- ¼ cup Tahini
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2 oz. Frozen Edamame
- 1 tsp. Chopped Ginger
- ½ tsp. Turmeric
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGbQN3E
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Calories410
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Carbohydrates60g
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Net Carbs51g
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Fat32g
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Protein19g
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Sodium120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Small Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Wheat Berries
Bring a small pot with 2 cups water, wheat berries, and 1/2 tsp. salt to a boil. Once boiling, reduce to a simmer, cover, and cook until tender and water has been absorbed, 30 minutes. Wheat berries should not be crunchy, but will retain some chewiness when fully cooked. Stir in edamame and keep warm.
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2 Prepare the Ingredients
Cut sweet potato into 1/2" dice. Stem, seed, and cut red bell pepper into 1/2" slices. Peel and slice shallots into 1/2" rounds. Zest lemon, halve, and juice. Stem kale and tear into large pieces.
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3 Roast the Vegetables
Place red bell peppers, shallots, and sweet potatoes in separate sections on prepared baking sheet. Drizzle vegetables with 1 Tbsp. olive oil and season with 1 tsp. salt and a large pinch of pepper. Toss each vegetable separately to coat. Roast 22-25 minutes, or until vegetables are tender and caramelized.
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4 Make the Kale Chips
Place kale on second baking sheet. Drizzle with 1 tsp. olive oil and massage kale to completely coat. Spread into a single layer and season with 1/4 tsp. salt. Bake until leaves dry out and get crispy, about 6-8 minutes. Remove from oven and set aside to cool.
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5 Make the Dressing
Whisk together tahini, 4 Tbsp. lemon juice, 2 Tbsp. water, 2 Tbsp. olive oil, ginger, and half the lemon zest in a small bowl. Season to taste with a pinch of salt. Stir in half the turmeric to start, taste, and add more to taste - just a pinch at a time. Turmeric adds vibrant color and a warming, slightly bitter flavor - your personal preference may vary.
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6 Plate the Dish
Place wheat berry-edamame mix in a bowl and artfully (or not-so-artfully) arrange roasted vegetables on top. Remember to pile it high like Buddha's belly! Top with kale chips, garnish with remaining lemon zest, and serve with dressing.
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