These Cumin Roasted Carrots with Avocado and Tahini Dressing are a delightful salad or side dish full of flavor and taste.
I can't say it enough, eating well doesn't have to be complicated. Eating healthy doesn't have to be time-consuming and it most certainly doesn't have to be bland. Simple ingredients can be transformed into delicious and flavorful combinations.
The truth is, roasted carrots are amazing. I meal prep them every week and generally have a decent amount on hand all week for salads or to dip in spicy mayo. Recently I've decided to add ground cumin to them and whip them into a simple but flavorful salad. Cumin-roasted carrots with avocado and tahini dressing make for a perfect side or a light lunch. I top them with toasted sesame seeds, sliced almonds, a few slices of red cabbage and some sliced cilantro.
And if you love carrots like me, check out these recipes: carrot noodles with almond sesame sauce, paleo cardamom carrot muffins, creamy, carrot ginger soup, and my favorite easy heirloom roasted carrots with lemon tahini dressing.
Ingredients For Your Shopping List
- Carrots
- Avocado
- Ground Cumin
- Salt + Pepper
- Extra virgin olive oil
- Tahini
- Lemon juice
- Honey
- Optional toppings: sliced almonds, sesame seeds, cilantro, red cabbage
Let's Make It
Step 1. Roast Carrots until they're soft and slightly caramelized.
Step 2. Make your dressing and slice the avocado.
Step 3. Combine the carrots, avocado, dressing, and add any toppings you'd like.
*For detailed ingredient list and instructions, see recipe card.
Equipment
- large roasting sheet
- parchment paper
- mixing bowl
- whisk
📖 Recipe
Cumin Roasted Carrots With Avocado and Tahini Dressing
These Cumin Roasted Carrots with Avocado and Tahini Dressing are a delightful salad or side dish full of flavor and taste.
Ingredients
- 7-8 large carrots
- 2 avocados, peeled and sliced
- 1 ¼ teaspoon cumin
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil + additional 1 tsp
- 2 tablespoon runny tahini
- 2 teaspoon lemon juice
- 2 tablespoon water
- ½ teaspoon maple syrup
Instructions
- Preheat oven to 375 degrees. Peel carrots and slice them into strips (about 2" long). Add them to the parchment paper lined roasting sheet along with cumin, salt, pepper and olive oil. Roast for 20-25 minutes, until soft but still retaining a bite to them. Toss once halfway through.
- Meanwhile, combine ½ teaspoon cumin, tahini, water, olive oil, ¼ teaspoon salt, maple syrup.
- Once the carrots are finished, add 1 teaspoon of olive oil and avocado. You can add a sprinkle of salt if you wish.
- To plate, add cumin roasted carrots and avocado, drizzle with tahini dressing and sprinkle with sesame seeds, almonds, red cabbage and cilantro.
Notes
Optional toppings:
- sliced red cabbage
- 1 tablespoon fresh chopped cilantro
- 1 teaspoon toasted sesame seeds
- 1 tablespoon toasted sliced almonds
linda spiker
What a gorgeous salad! I love your style:)
Daniela Modesto
Thank you Linda!! xo
Lindsey Dietz
So much texture and color going on in this! YUM!
Daniela Modesto
Thanks Lindsey!! I do love color!
Nadia
YUM! This looks so fresh and delicious 🙂
Daniela Modesto
Thanks Nadia!! I appreciate that 🙂
Shelby
The dressing would make these insanely awesome. We eat a ton of roasted veggies but the dressing makes it even better 😀
Daniela Modesto
Totally Shelby! Tahini dressing makes everything better!
Jessica Levinson
Love how easy this is to make! The colors are so pretty! I'm sure it tastes as delicious as it looks!
Daniela Modesto
Thank you so much, Jessica! It's so simple!