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:

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. Toast coconut

Spread coconut on a rimmed baking sheet and toast in the oven until golden, 3–4 minutes.

  1. Build bowls

Divide buckwheat between bowls and top with roasted carrots, mizuna, and beans. Spoon dressing over and top with coconut and sunflower seeds.