Cōpow Executive Chef Jainine Jaffer Lakhani is a graduate of Le Cordon Bleu. She mastered the art of French cuisine and technique, along with baking and pastry, savory to sweet, mezze/tapas, and vegan and vegetarian to fusion. Through her extensive travels, she became well-seasoned in many world cuisines, which are reflected in the company’s seasonally and weekly-rotating prepared meals. She shares a recipe with us here.
Food is a beautiful thing that can help heal from within. Cōpow’s meals are mindfully and lovingly crafted with the best seasonal ingredients, spices, and herbs with the intent to promote overall wellness. We strive to change the way the world looks at food, one meal at a time.
Imagine having some of your favorite meals, but with ingredients that help boost immune and digestive functions, without sacrificing quality and flavor.
This Vegan-friendly recipe is one that I personally love. It is quick and easy to prepare at home, but if you don’t want to make it, we can deliver it right to you.
Harvest Buddha Bowl
Makes 5 servings
Prep time 10 min
Cook time 30 min
Total time 40 min
1¼c Quinoa, cooked according to package directions
2 Sweet potatoes/yams, peeled, and cubed
2c Brussels sprouts, halved
3c Chickpeas, drained & patted dry
1 Large delicata squash, cleaned, and cut into rings
1T Extra Virgin Olive Oil, divided
3c Kale, stemmed and chopped
1T Lemon juice
1 Beet, shredded
3 Watermelon radishes, cleaned, and sliced
½c Pomegranate arils
3T Extra virgin olive oil
4T Lemon juice
4tsp Whole grain Dijon
Kosher salt and fresh ground black pepper to taste
Preheat oven to 400°F and line 2 large baking sheets with parchment
Toss the sweet potato/yam in ½T olive oil and arrange on half of one baking sheet, then the chickpeas in the remaining ½T olive oil and place on the other half of the pan. Arrange the halved brussels and delicata with lemon juice on the second tray.
Season all vegetables with a pinch of kosher salt and fresh cracked black pepper then bake.
Sweet potato and chickpeas: 20-25 mins, tossing halfway through
Brussel sprouts: 15 mins (or longer if you want them crispier
Delicata: 25-30 mins, flipping halfway
While the veggies are roasting, cook the quinoa according to package instructions and allow to cool, then prepare the dressing.
Once baking is complete, remove from oven and set aside to cool.
Place the chopped kale in a large mixing bowl and toss with 1T of the dressing and massage with your hands to soften.
Place 4oz (approx. ½c) quinoa and a large handful of kale at the bottom of each bowl, then arrange all the roasted vegetables by color, radish slices, shredded beets, and drizzle with a little more of the dressing, then finish with some pomegranate arils.