And so we packed all the flavors, colors and textures we could into this dish. For a green we chose Mizuna – originally from Japan – a peppery leaf with a milder kick than arugula. We added adzuki beans, which we love for their beautiful red-brown color and for how well they hold their shape. We roasted carrots in the oven until caramelized and sweet. We made a luscious sauce with Justin’s almond butter and topped it all with crunchy coconut flakes and sunflower seeds. Cook, relax and enjoy!
What you need:
¾ cup buckwheat
12 ounces carrots
1 1.15-ounce packet Justin’s creamy almond butter
1 lime
1 teaspoon tamari
2 ounces baby mizuna
1 15-ounce can adzuki beans
¼ cup coconut flakes
¼ cup toasted sunflower seeds
coarse salt
freshly ground black pepper
olive oil
sugar
Equipment:
small saucepan
2 rimmed baking sheets
Recipe steps:
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Cook buckwheat
Rinse buckwheat in a fine-mesh sieve under cold water. Transfer to a small saucepan and add 1 ½ cups water and a pinch of salt. Bring to a boil, reduce heat and cover. Cook until buckwheat is tender and water is absorbed, 15 minutes.
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Roast carrots
Preheat oven to 425°F. Peel carrots and cut into 1 ½-inch pieces. Place on a rimmed baking sheet and toss with 2 tablespoons olive oil and season with salt and pepper. Roast until golden and tender, 20–25 minutes.
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Make dressing
Place almond butter in a small bowl. Halve lime and squeeze half into bowl with almond butter. Add tamari, 2 tablespoons water, and ½ teaspoon sugar. Use a fork to whisk together until smooth.
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Prep greens and beans
Toss mizuna with remaining half of lime juice and season with salt and pepper. Rinse and drain beans and place in a medium bowl; toss with 2 tablespoons olive oil and season with salt and pepper.
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Toast coconut
Spread coconut on a rimmed baking sheet and toast in the oven until golden, 3–4 minutes.
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Build bowls
Divide buckwheat between bowls and top with roasted carrots, mizuna, and beans. Spoon dressing over and top with coconut and sunflower seeds.
