We’ve been loving meal bowls for breakfast, lunch, and dinner for quite a while here at Hello Glow, but one meal we haven’t tackled is dessert. (Is dessert a meal? If not, let’s make it happen.)
But if you can make a balanced bowl with protein, healthy fat, whole grains, and fresh produce for all those other meals, why not dessert too?
These Ricotta and Honey Roasted Plum Bowls with Crunchy Buckwheat are from the new cookbook Buddha Bowls by Kelli Foster. There’s an entire chapter of the book devoted to desserts, but this is definitely our absolute favorite and it proves that desserts can have just as much nutritional value as the other three meals of the day.
In this bowl, you’ll get:
- Protein, thanks to creamy ricotta, which has about 14 grams in a half cup serving
- Flavonoids, magnesium, and fiber from buckwheat
- Free-radical fighting, immunity-supporting antioxidants from fresh summer plums and honey
- Omega-3s thanks to the healthy fats in chopped walnuts and olive oil
Over on Hello Veggie, we shared a recipe for Cauliflower Falafel Power Bowls from Buddha Bowls that’s perfect for meal prep. With 100 nourishing, balanced recipes comprising of healthy carbs, protein, fresh produce, and homemade sauces, there’s something in this book for everyone looking to eat a little bit healthier.
Photos by Ana Stanciu
Ricotta and Honey Roasted Plum Bowls with Crunchy Buckwheat
Yield 4 servings
Buddha Bowls © 2018 Quarto Publishing Group USA Inc. Text © 2018 Kelli Foster. First Published in 2018 by The Harvard Common Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
Ingredients
- 4 plums, halved and pitted
- 2 tablespoons (30 ml) extra-virgin olive oil, divided, plus more for drizzling
- 2 tablespoons (40 g) honey, plus more for drizzling
- ¼ cup (40 g) kasha buckwheat
- 2 cups (480 g) ricotta
- Chopped walnuts
- Maldon sea salt (optional)
Instructions
- Preheat the oven to 425°F (220°C, or gas mark 7).
- Place the plums cut-side up on a rimmed baking sheet. Brush with 1 tablespoon (15 ml) of the olive oiland drizzle with the honey. Roast until tender and lightly caramelized, about 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon (15 ml) oil in a skillet over medium heat untilshimmering. Add the buckwheat and cook, stirring frequently, until the buckwheat is crispy and toasted, 5 to 8 minutes. If it starts to brown too quickly or burn, lower the heat.
- To serve, divide the ricotta among bowls. Top with roasted plums, crispy buckwheat, and walnuts.Garnish with an extra drizzle of honey and olive oil and a pinch of Maldon salt, if desired.
Courses Dessert
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