Chef’s Table: Rio Station

Photography by Craig Matthews 

Buddah Bowl
Serves 2-4

Mixed bowl with quinoa, roasted sweet potatoes, black bean salsa, avocados, hummus and lime cream.


Chef Dominick Scott


3 avocados, diced
2 oz dried cranberries
3 springs cilantro
Pita bread

Sweet Potatoes

1 medium-sized sweet potato
4 tbsp vegetable oil
1 tsp cinnamon
1 tsp salt


2 cups water
1 cup quinoa
2 tbsp yellow onion, chopped
1 tbsp vegetable base 

Roasted Garlic Hummus 

1 can garbanzo beans, drained
2 tsp tahini (sesame paste)
2 tbsp olive oil
10 cloves roasted garlic
2 tsp salt
1 tsp Spanish paprika
juice of 1 lemon
pinch of ground cumin 

Black Bean Corn Salsa  

4 8 oz cans of black beans, drained 
½ red onion, finely chopped
¼ cup cilantro, finely chopped
2 roasted red bell peppers, diced
juice of 1 lime
1 tsp salt 

Lime Cream 

1 cup sour cream
¼ cup cilantro, finely chopped
1 tsp salt
Juice of 1 lime  



To roast the sweet potato, peel and dice the sweet potato, then toss with 2 tbsp of vegetable oil and sprinkle with cinnamon and salt. Roast at 350 degrees for 12 minutes, then set aside.

To make the quinoa, bring water to a boil then add quinoa, chopped yellow onion and garlic. Simmer until all water has evaporated, then let cool before serving. 

To make the hummus, combine garbanzo beans, lemon juice, tahini, garlic, olive oil, water and seasonings in a blender. Puree until hummus is a smooth, thick consistency and serve.  

To make the salsa, drain black beans and mix with diced onion, chopped cilantro and diced bell peppers. Add lime juice and cilantro. Mix and serve.  

To make the lime cream, mix sour cream with lime juice, finely chopped cilantro and salt.

To assemble the Buddah Bowl, portion quinoa, hummus, salsa, diced avocados and sweet potatoes around a bowl in a line. Drizzle with lime cream, then top with cilantro and dried cranberries. Enjoy with a few slices of pita bread.


Rio Station
3505 U.S. 9, Rio Grande
609-889-2000 | 

July 2018
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