Pressure-Cooker Buddha Bowl
Heat 2 tablespoons oil on sauté mode in the electric pressure cooker. (No sauté mode? See Tips.) Add sweet potato, quinoa, 1 tablespoon harissa (or hot sauce), garlic and salt. Cook, stirring, until the garlic is fragrant, about 2 minutes. Turn off the heat. Stir in kale and water. Close and lock the lid. Cook at high pressure for 8 minutes.Advertisement
Release the pressure. Remove the lid and let stand for 5 minutes.
Meanwhile, combine the remaining 2 tablespoons oil, the remaining 1 tablespoon harissa (or hot sauce) and lime juice in a small bowl.
Divide the quinoa mixture among 4 bowls. Top each portion with chickpeas, scallion and pistachios. Drizzle with the sauce.
Equipment: Electric pressure cooker (multicooker)
Tips: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-foods stores or online. Different brands vary in heat, so start with a little and taste as you go.
No sauté mode? Heat oil in a large skillet over medium-high heat. Add sweet potato, quinoa, harissa (or hot sauce), garlic and salt. Cook, stirring, until the garlic is fragrant, about 2 minutes. Transfer the mixture to your pressure cooker and proceed with the recipe.
4 starch, 3 1/2 fat, 1/2 lean protein, 1/2 vegetable