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Eat how you wish you ate!

​​​​​​​Cōpow shares how it’s making your busy life easier with restaurant-quality, right to your door, healthy and locally prepared meals

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

Ingredients

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

½tsp    Salt

3c        Kale, stemmed and chopped

1T        Lemon juice

1          Beet, shredded

3          Watermelon radishes, cleaned, and sliced

½c       Pomegranate arils

 

Dijon Dressing

3T        Extra virgin olive oil

4T        Lemon juice

4tsp     Whole grain Dijon

            Kosher salt and fresh ground black pepper to taste

Directions

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.

Bake times:

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.

Assembly:

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.

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