Ricotta and Honey Roasted Plum Bowls with Crunchy Buckwheat
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.
Servings: 4 servings
Calories: 399kcal
Cost: $8
Equipment
- Baking sheet
- Skillet
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.
Notes
This would also make a great make-ahead breakfast. Simply toast the buckwheat and roast the plums the night before, then put everything together the next morning. Garnish with honey just before eating.
Store leftovers in the refrigerator for 2-3 days.
Nutrition
Calories: 399kcal | Carbohydrates: 27g | Protein: 19g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 156mg | Potassium: 355mg | Fiber: 2g | Sugar: 16g | Calcium: 348mg | Iron: 1mg