Winter Buddha Bowl with Honey Dijon Dressing

Winter Buddha Bowl with Honey Dijon Dressing

<60 minutes, Dinner, Lunch, Main, Main Course, Vegetables -

Recipe created by: Moody Mixologist
Makes: 2-3 bowls


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



      1. Preheat oven to 400°.
      2. Drain, rinse and pat the chickpeas dry. Peel and trim the carrots. Peel the sweet potato and cut into cubes, about 1”.
      3. 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.
      4. Roast for 35-45 minutes until carrots and potato are tender, and chickpeas are crispy and slightly browned.
      5. Meanwhile, in a small bowl, whisk together the dressing ingredients and set aside.
      6. 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.
      7. 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