Sweet Potato Buddha Bowl

Restaurant vet Dennis Peckham of Fraiche Sheet Foods shares his recipe for a fresh and healthy noodle bowl

Ingredients

• 3½ oz (about ½ cup) diced and roasted sweet potato
• 2 tbsp sumac
• 1 tbsp olive oil
• ½ cup soba noodles 
• ? cup kale
• 10 g (about 1 tbsp) edamame
• 10 g (about 1 tbsp) green onion
• ¼ avocado
• 5 g (about 1 tsp) crispy chickpeas
• 3 tbsp hummus
• 2 tsp black sesame seeds
• 2 tbsp soy dressing (recipe below)

Instructions

1. Toss the sweet potato, sumac and olive oil together and roast in the oven at 375 degrees for approximately 10 minutes or until cooked to desired consistency.
2. Once the sweet potato is cooked, place aside to cool and reserve until needed.
3. Mix the noodles, kale, soy dressing and edamame together to make the base of the bowl.
4. Place the noodle and kale salad in the bottom off the bowl, ready to garnish with the rest of the ingredients.
5. Place the hummus right in the centre, as it will act as part of the dressing for the bowl.
6. Place the sweet potato and the avocado in the bowl first however you desire.
7. Garnish the bowl with the sesame seeds, crispy chickpeas and green onion.

Soy Dressing Ingredients

• 3 tbsp soy sauce
• 5 tbsp sesame oil
• 6 tbsp rice vinegar
• 2 tbsp mirin
• 4 tsp coconut sugar
• 4 tsp minced ginger
• 2 cloves garlic, minced

Instructions

1. Mix all ingredients together in an air-tight container.
2. Shake vigorously for 20 to 30 seconds.
3. Reserve in the fridge for up to two weeks.

Fraiche Sheet Foods is a catering and meal-delivery company from restaurant vets Dennis and Dariya Peckham. Offering an array of imaginative, healthful dishes, each made from local and sustainable ingredients, Fraiche elevates catered events and convenience meals to new heights.

Dennis and Dariya met in 2011 when both were part of the opening team at Black+Blue in downtown Vancouver. B.C.-born Dennis had come from prestigious tenures at Vancouver’s legendary Lumière and the three-Michelin-starred Per Se (New York) and The French Laundry (Napa Valley). Dariya became a front-of-house master at various Glowbal Group properties and multiple locations of Cactus Club Cafe.

Now married, they developed a shared determination to become healthier people and to bring their love of the food-and-beverage industry to a venture of their own—one that reflects how they choose to eat and live.