These Cumin Roasted Carrots with Avocado and Tahini Dressing are my go-to side dish as they are perfect on top of quinoa or any grain you'd like or as a side with fish or any meat you'd like.
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. When faced with the all too familiar question: "what should I eat?", look no further than a bag of carrots and an avocado.
Admittedly, I've been going through a pretty intense roasted carrots phase. It's borderline concerning. I think about them, crave them, and can't seem to get enough of this amazing root veg. I want to use carrots in every recipe and have them for every meal. Okay, okay not quite that bad but it fits in line with my slightly obsessive nature. When I get into something, I really get into it. Whether it's an author, a musician, an artist or food. I just have to consume it until I've had my fill.
But 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 salad 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 and for a little extra crunch and some green, a few slices of red cabbage and some sliced cilantro.
Cumin roasted carrots are incredibly easy to prepare and you can make as much or as little as you want and have plenty left on hand. I've recently shared on social media that I've upgraded my carrot purchasing to 5 lbs at a time. Why mess around, right?
All you need for this simple recipe is ground cumin, a bunch of carrots, an avocado, tahini, lemon and olive oil.
cumin roasted carrots with avocado and tahini dressing
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Prep time: 10 minutes
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Total cooking time: 25 minutes
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Serves 4
Ingredients:
For carrots:
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7-8 large carrots
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1-2 avocados, peeled and sliced
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1 teaspoon cumin
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½ teaspoon salt
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¼ teaspoon pepper
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1 tablespoon olive oil + additional 1 tsp
For dressing:
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2 tablespoon runny tahini
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2 teaspoon lemon juice
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2 tablespoon water
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1 tablespoon olive oil
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½ teaspoon honey (skip for Whole 30)
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¼ teaspoon salt
Optional toppings:
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sliced red cabbage
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1 tablespoon fresh chopped cilantro
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1 teaspoon toasted sesame seeds
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1 tablespoon toasted sliced almonds
Equipment:
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large roasting sheet
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parchment paper
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mixing bowl
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whisk
Directions:
Preheat oven to 375 degrees. Peel carrots and slice into strips (about 2" long). Add to 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 all ingredients under the dressing and whisk until fully incorporated.
Once carrots are finished, add remaining 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.
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!