Sweet Potato and Wheat Berry Buddha Bowl

Ingredients

• ½ Cup InHarvest Wheat Berries
• 2 oz Frozen Edamame
• 1 Red Bell Pepper
• 2 Shallots
• 1 Lemon
• 3 oz Kale
• 4 Tbsp. Tahini
• 1 tsp. Chopped Ginger
• ½ tsp. Turmeric
• Olive Oil
• Salt Pepper
• red bell pepper into ½” slices. Peel and slice shallots
• into ½” rounds. Zest lemon, halve, and juice. Stem
• kale and tear into large pieces.

Instructions

1. 1

   Cook Within: Light your aromatherapy candles and queue up some Enya: it’s massage time! Gently rubbing kale leaves for a minute or two breaks down its cellulose structure, which makes it more tender and less bitter. Want to get the most juice out of your lemon? Before cutting, we recommend microwaving the lemon for 15-20 seconds to “soften” the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing High protein, whole grain wheat berries are, quite simply, hulled kernels of wheat. If you milled them, you would have whole wheat flour. Give them a helping hand in the flavor department by seasoning aggressively with salt and pepper to taste.

2. 2

   Prepare the Wheat Berries: Bring a small pot with 2 cups water, wheat berries, and ½ tsp. salt to a boil. Once boiling, reduce to a simmer, cover, and cook until tender and water has been absorbed, 30 minutes. Wheat berries should not be crunchy, but will retain some chewiness when fully cooked. Stir in edamame and keep warm.

3. 3

   Make the Kale Chips: olive oil and massage kale to completely coat. Spread into a single layer and season with ¼ tsp. salt. Bake until leaves dry out and get crispy, about 6-8 minutes.

4. 4

   Prepare the Ingredients: Cut sweet potato into ½” dice. Stem, seed, and cut red bell pepper into ½” slices. Peel and slice shallots into ½” rounds. Zest lemon, halve, and juice. Stem kale and tear into large pieces.

5. 5

   Make the Dressing: Whisk together tahini, 4 Tbsp. lemon juice, 2 Tbsp. water, 2 Tbsp. olive oil, ginger, and half the lemon salt. Stir in half the turmeric to start, taste, and add more to taste–just a pinch at a time. Turmeric adds vibrant color and a warming, slightly bitter flavor–your personal preference may vary.

6. 6

   Roast the Vegetables: Place red bell peppers, shallots, and sweet pota- Drizzle vegetables with 1 Tbsp. olive oil and season with 1 tsp. salt and a large pinch of pepper. Toss each vegetable separately to coat. Roast 22-25 minutes, or until vegetables are tender and caramelized.

7. 7

   Plate the Dish: Place wheat berry-edamame mix in a bowl and art- fully (or not-so-artfully) arrange roasted vegetables on top. Remember to pile it high like Buddha’s belly! Top with kale chips, garnish with remaining lemon zest, and serve with dressing. • Make sure to keep shallots, sweet potatoes, and red bell pepper separate from each • If you have multiple racks in your oven, start vegetables on the lower rack and then move to the upper rack for the second half of baking. This allows vegetables to caramelize without burning. twice–once in the dressing, and then as a garnish. the recipe before you start–we promise it will be time