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Ingredients
 4 tbs extra-virgin olive oil,
divided
 1 large sweet potato, peeled
and cut into 3cm pieces
 1 cup quinoa, preferably red
 2 tbs harissa or hot sauce,
divided
 1 large clove garlic, minced
 ½ tsp salt
 4 cups chopped kale
 2 cups water
 1 tbs lime juice
 1 can (400g) chickpeas, rinsed,
warmed if desired
 ¼ cup sliced scallions
 ¼ cup chopped unsalted
pistachios
Method
1. Heat 2 tbs oil on sauté mode in
the electric pressure cooker.
Add sweet potato, quinoa, 1 tbs
harissa (or hot sauce), garlic and
salt. Cook, stirring, until the
garlic is fragrant.
2. Turn off the heat. Stir in kale
and water. Close and lock the
lid. Cook at high pressure for 8
minutes.
3. Release the pressure. Remove
the lid and let stand for 5
minutes.
4. Meanwhile, combine the
remaining 2 tbs oil, the
remaining 1 tbs harissa (or hot
sauce) and lime juice in a small
bowl.
5. Divide the quinoa mixture
among 4 bowls. Top each
portion with chickpeas, scallion
and pistachios. Drizzle with the
sauce.
Budhha Bowl
Cooking time: 40m – Serves 4