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.
Admidetly, 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, 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
Prep time: 10 minutes
Total cooking time: 25 minutes
7-8 large carrots
1-2 avocados, peeled and sliced
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil + additional 1 tsp
2 tbsp runny tahini
2 tsp lemon juice
2 tbsp water
1 tbsp olive oil
1/2 tsp honey (skip for Whole 30)
1/4 tsp salt
sliced red cabbage
1 tbsp fresh chopped cilantro
1 tsp toasted sesame seeds
1 tbsp toasted sliced almonds
large roasting sheet
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 half way through.
Meanwhile, combine all ingredients under dressing and whisk until fully incorporated.
Once carrots are finished, add remaining 1 tsp 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.