Buddha Bowl with Honey Roasted Carrots

[[ recipeID=recipe-8kr210gwl, title=Buddha Bowl with Honey Roasted Carrots ]]

Buddha Bowl with Honey Roasted Carrots

Servings:

Keywords:

  • Prep Time: 45 mins
  • Cook Time: 0 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

Pickled Red Onions

  • 2 red onions, thinly sliced
  • 300 ml water
  • 200 ml apple cider vinegar
  • 100 g sugar

Honey Roasted Carrots

  • 700 g carrots, peeled and quartered lengthwise
  • 3 tbsp olive oil
  • 3 tbsp honey
  • The juice from half a lemon
  • Salt, to taste

Pepper and Sour Cream Dip

  • 1 large red pepper, chopped into small pieces
  • 1 red chilli, roughly chopped
  • 6 sundried tomatoes, roughly shopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 3 tbsp sour cream
  • Salt and pepper, to taste

Salad

  • 4 portions of couscous, bulgar wheat, quinoa or rice (used here - large pearl couscous)
  • 100 g baby salad leaves
  • ½ cucumber, sliced
  • 8 radishes, thinly sliced
  • 1 radicchio, leaves separated
  • The seeds from a pomegranate
  • 50 g roasted, unsalted peanuts

You Will Also Need:

  • One small saucepan
  • One jar with lid
  • One ovenproof tray
  • Blender

Instructions

Pickled Red Onions

  1. Bring water, vinegar and sugar to the boil and leave to simmer for a few minutes until the sugar has dissolved. Peel the onion and slice it very thinly into circles. Place the onion in a jar and pour the warm mixture over it. Put a lid on the jar and leave to cool before placing it in the fridge until served. The onion will be ready after a couple of hours, but best if left overnight. Can be kept for up to two weeks in the fridge in an airtight container.

Honey Roasted Carrots

  1. Place the carrots in an ovenproof tray and drizzle with olive oil, honey and lemon juice. Season with salt and roast in the oven on 200C (180C fan) for 20-25 minutes, or until the carrots are tender, golden and caramelised.

Pepper and Sour Cream Dip

  1. Put the pepper, chilli, sun-dried tomatoes, olive oil, lemon juice and honey in a blender. Blitz until smooth before adding the sour cream. Give it another blitz and season with salt and pepper. 

Plating

  1. Divide the salad, couscous, carrots, pickled onions, and the rest of the vegetables between four plates, or on a large serving plate. Top it with a good drizzle of extra virgin olive oil, roasted peanuts and pomegranate seeds and serve with the pepper and sour cream dip.