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sweet potatoes

curry quinoa buddha bowl with coconut creamed kale

Curry Quinoa Buddha Bowl With Coconut Creamed KaleI love the holidays but I really hate the way they make me feel. Not only am I super stressed out from gift-buying, but also super bloated from loading up on cheesy casseroles and cookies. I decided enough was enough this week. We need a cleanse. I can’t just make salads because: 1. My husband hates them and 2. I end up waking up in the middle of the night to eat a snack (seriously). That’s where buddha bowls come in. They’re extremely popular on Pinterest right now and it’s no surprise why. They’re hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor. For this version, I went the curry route with this version because I was really craving rich, coconut flavors. The coconut kale paired with the creamy avocado and crunchy chickpeas is just divine!

Curry Quinoa Buddha Bowl With Coconut Creamed Kale - Gotham Kitchen

curry quinoa buddha bowl with coconut creamed kale
 
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Cleanse and energize with this bowl loaded with roasted sweet potatoes, avocado, quinoa, brown rice, crunchy curried chickpeas and a coconut creamed kale.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2-4 servings
Ingredients
Chickpeas:
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 1 tablespoon coconut oil, melted
Sweet Potatoes:
  • 1 large sweet potato, diced into ½ cubes
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1 tablespoon coconut oil, melted
Quinoa:
  • 1 cup brown rice (optional)
  • ½ cup quinoa
  • 1 teaspoon coconut oil
Kale:
  • 2 cups of kale, chopped
  • ¼ cup coconut milk
  • 2 cloves garlic
  • 1 teaspoon coconut oil
  • 1 avocado, sliced or diced
Instructions
  1. Preheat oven to 425 degrees. Toss diced sweet potatoes with spices and olive oil and spread evenly on a baking sheet. Bake until cooked through and golden brown, about 20 minutes.
  2. Pat chickpeas dry with a kitchen or paper towel. Toss with olive oil, salt and curry powder and spread evenly on a baking sheet. Cook until crisp and golden brown, about 10-15 minutes.
  3. Combine rice and quinoa and cook according to package directions. (Note: When adding quinoa, typically cook brown rice according to package directions with an additional ¼ cup of water then add in the last 10-15 minutes)
  4. In a small frying pan, heat coconut oil over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add coconut milk and kale and stir until kale has wilted. Turn to medium-low heat and cook until coconut milk has reduced and kale is soft.
  5. Once sweet potatoes and chickpeas are golden, remove from oven and place in individual bowls. Add quinoa/rice mixture, creamed kale, avocado and top with chopped cilantro. Serve immediately.
Nutrition Information
Serving size: 4 Calories: 930 Fat: 30g Saturated fat: 14g Trans fat: 0 Carbohydrates: 140g Sugar: 16g Sodium: 970mg Fiber: 29g Protein: 32g Cholesterol: 0

 

five-spice pork tenderloin with sweet potatoes and apples

Have you ever made a dish that was so amazing that you can’t stop thinking about it, even days after you made it? Well that’s what happened with this dish. My husband bought me a spice gift set last Christmas and I have yet to use one of them–Chinese five spice. If you’re not familiar, it’s an extremely aromatic blend of star anise, cinnamon, cloves, Szechuan pepper, and fennel. And what better to pair it with than a perfectly tender pork tenderloin roasted with sweet potatoes and apples? I’m honestly not even a fan of apple and meat together but WOW, this was definitely the exception. The sweetness of the potatoes perfectly balances out the tang of the apples and the salt of the pork. Also, this is a one-pot dish than you can make in a cast iron skillet, dutch oven or roasting pan. It’s literally perfect.

five-spice pork tenderloin with sweet potatoes and apples

five-spice pork tenderloin with sweet potatoes and apples
 
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An unforgettable one-pot meal that's packed with flavor. This pork tenderloin is rubbed with Chinese five-spice and roasted with sweet potatoes & apples.
Author:
Recipe type: Main
Cuisine: American
Serves: 2-4 servings
Ingredients
  • 1 pork tenderloin (about ½ lbs)
  • 1 large sweet potato, cut into ½" wedges
  • 1 large apple, cut into ½" wedges
  • 1 large onion, cut into ½" wedges
  • 2 tablespoons extra virgin olive oil
  • Chinese five-spice powder (about 2 tablespoons)
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 425 degrees. Season pork tenderloin generously with five spice powder and salt, ensuring that it is completely covered in the rub.
  2. In a large skillet or dutch oven, heat 1 tablespoon of oil on medium-high heat. Once oil is hot, sear pork tenderloin on all sides until golden brown. About 2-3 minutes on each side.
  3. Once pork is golden brown, toss apples, sweet potatoes and onions into pan on either side of the tenderloin. Drizzle with olive oil, a few shakes of the five spice powder, and additional salt and pepper to taste.
  4. Place pan in the oven and cook for 15 mins. Rotate pork, potatoes, and apples and cook an additional 15 minutes. Let tenderloin rest at least 5-10 minutes before cutting. Serve immediately.