Name: Grain Bowl With Roasted Sweet Potatoes, Spiced Chickpeas, and Chard
Ingredients: 1 1/2 cups roughly chopped poblano pepper; 1 clove garlic, quartered; 1/3 cup tahini (sesame paste); 3 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; Sea salt; Freshly ground black pepper; 1 cup quinoa, rice, or farro (or any grain of your choice); 2 large sweet potatoes (1 1/2 to 2 pounds), peeled and cut into 1-inch cubes; 1 1/2 tablespoons coconut oil, melted; 2 teaspoons pure maple syrup; 1 teaspoon orange zest; Sea salt; 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry or 1 1/2 cups cooked chickpeas; 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 1/2 teaspoon paprika; 1/8 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; Freshly ground black pepper; 4 cloves garlic, peeled; 1/8 teaspoon crushed red pepper flakes; 1 bunch Swiss chard, red, green, or rainbow, stemmed, leaves cut into 1-inch strips

Two bowls piled with the titular ingredients on a bright composite surface.

Photo by Nicole Franzen

While Lori was in college in Northern California, we often went to visit. The food scene there had a big influence on all of us. Even those many years ago, we were into fresh, locally grown vegetables and whole grains. Our dog-eared cookbooks were The Moosewood Cookbook and Laurel’s Kitchen. One of our favorite things to make in those days is a bowl like this, composed of four elements: a grain, vegetables, a protein, and a sauce. They're so simple, nutrient-dense, and very pretty to serve.

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