Pressure-Cooker Buddha Bowl

Pressure-Cooker Buddha Bowl

1 Review
From: EatingWell.com, June 2017

Whip up this healthy vegetarian grain bowl with ease in your Instant Pot. Pressure-cooking the sweet potato is faster and yields the perfect texture. A drizzle of homemade spicy dressing takes this easy dinner to the next level.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large sweet potato (about 1 pound), peeled and cut into 1½-inch pieces
  • 1 cup quinoa, preferably red
  • 2 tablespoons harissa (see Tips) or hot sauce, divided
  • 1 large clove garlic, minced
  • ½ teaspoon salt
  • 4 cups chopped kale
  • 2 cups water
  • 1 tablespoon lime juice
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed, warmed if desired
  • ¼ cup sliced scallion
  • ¼ cup chopped unsalted pistachios

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Release the pressure. Remove the lid and let stand for 5 minutes.
  3. Meanwhile, combine the remaining 2 tablespoons oil, the remaining 1 tablespoon harissa (or hot sauce) and lime juice in a small bowl.
  4. 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.

Nutrition information

  • Serving size: 1½ cups each
  • Per serving: 514 calories; 22 g fat(3 g sat); 12 g fiber; 67 g carbohydrates; 15 g protein; 185 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 12,071 IU vitamin A; 35 mg vitamin C; 122 mg calcium; 5 mg iron; 528 mg sodium; 898 mg potassium
  • Nutrition Bonus: Vitamin A (241% daily value), Vitamin C (58% dv), Folate (46% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 3½ fat, ½ lean protein, ½ vegetable

Reviews 1

February 13, 2018
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By: Bridget Mason
Way too much water in the directions left this really watery and the sweet potato mushy. Maybe decrease water by half?
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