Winter Buddha Bowl with Honey Dijon Dressing
Winter Buddha Bowl with Honey Dijon Dressing
Calories
360.57kcal (3 serving)
Total Fat
8.94g (3 serving)
Saturated Fat
1.18g (3 serving)
Trans Fat
0.0g (3 serving)
Cholesterol
0.0mg (3 serving)
Sodium
618.45mg (3 serving)
Total Carbs
63.58g (3 serving)
Dietary Fiber
14.87g (3 serving)
Sugars
31.97g (3 serving)
Protein
11.99g (3 serving)
- 1, (15.5 oz) canned chickpeas
- 1 lb tender young carrots
- 1 large sweet potato
- 1 1/2 tsp dried rosemary
- Salt and pepper
- 2 + cups baby spinach
- 2 + cups arugula
- 1 pink grapefruit
- 1/2 pomegranate
Directions
Print1. 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.
