Sweet Potato and Wheat Berry Buddha Bowl

with kale chips and tahini turmeric dressing

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

Calories Conscious
Vegetarian
A note about serious food allergies

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)

  • Info
    ½ cup InHarvest Wheat Berries
  • Info
    2 oz. Frozen Edamame
  • 10 oz. Sweet Potato
  • 1 Red Bell Pepper
  • 2 Shallots
  • 1 Lemon
  • 3 oz. Kale
  • ¼ cup Tahini
  • 1 tsp. Chopped Ginger
  • ½ tsp. Turmeric
  • Nutrition (per serving)

  • Calories
    411
  • Carbohydrates
    82g
  • Fat
    15g
  • Protein
    17g
  • Sodium
    191mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 1 Small Pot
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Wheat Berries
    1

    Prepare the Wheat Berries

    Bring a small pot with 2 cups water, wheat berries, and ½ 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.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Cut sweet potato into ½" dice. Stem, seed, and cut red bell pepper into ½" slices. Peel and slice shallots into ½" rounds. Zest lemon, halve, and juice. Stem kale and tear into large pieces.

  • Step 3 - Roast the Vegetables
    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.

  • Step 4 - Make the Kale Chips
    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 ¼ tsp. salt. Bake until leaves dry out and get crispy, about 6-8 minutes. Remove from oven and set aside to cool.

  • Step 5 - Make the Dressing
    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.

  • Step 6 - Plate the Dish
    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.