Winter Buddha Bowl with Honey Dijon Dressing
Recipe created by: Moody Mixologist
Makes: 2-3 bowls
Ingredients
For the bowl:
- 1 can (15.5 oz) chickpeas
- 1 lb tender young carrots
- 1 large sweet potato
- 1 ½ tsp dried rosemary
- 1 ½ tsp dried rosemary
- Salt and pepper
- 2+ cups baby spinach
- 2+ cups arugula
- 1 pink grapefruit
- ½ pomegranate
For the dressing:
- 2 tbsp Maille Honey Dijon
- 2 tbsp tahini
- Juice of ½ a lemon
- 1 tbsp water
- 1 clove of garlic, minced
Preparation
- Preheat oven to 400°.
- Drain, rinse and pat the chickpeas dry. Peel and trim the carrots. Peel the sweet potato and cut into cubes, about 1”.
- In a medium sized mixing bowl, toss chickpeas, carrots, and sweet potatoes with oil, garlic, and rosemary. Transfer to a large sheet pan and spread out evenly in a single layer. Season with a pinch each of salt and pepper.
- Roast for 35-45 minutes until carrots and potato are tender, and chickpeas are crispy and slightly browned.
- Meanwhile, in a small bowl, whisk together the dressing ingredients and set aside.
- Cut the grapefruit into thin slices and trim the peel. Gently squeeze the pomegranate half over a small bowl to catch the arils. Remove any pieces of rind.
- Once the chickpeas and vegetables are cooked, fill the bottom of 2 large dinner bowls with a handful each of baby spinach and arugula. Top each bowl with roasted chickpeas and vegetables and a few slices of grapefruit. Sprinkle on pomegranate arils and drizzle with dressing. Serve immediately.
This recipe has been conceived to pair with Grapefruit and Pomegranate Sour.