Ingredients
Scale
- 2 cups cooked quinoa
- 1 pound carrots, peeled and sliced into sticks
- 2 tablespoons extra virgin olive oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin powder
- 1 tablespoon white sesame seeds
- 1 cup coconut milk from a can
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, sliced
- 1/4 cup green onions, finely chopped
Instructions
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper.
- In a mixing bowl, combine the carrot sticks with olive oil, sesame oil, sea salt, black pepper, and cumin. Toss until the carrots are well coated.
- Spread the carrots out evenly on the baking sheet and roast in the oven for about 20-25 minutes, turning them halfway through.
- Meanwhile, in a small saucepan, gently warm the coconut milk over medium heat. Add the lime juice and let it simmer for around 5 minutes, stirring occasionally.
- To assemble the grain bowl, fill individual serving bowls with the cooked quinoa, layer on the roasted carrots, and drizzle the warm coconut milk over the top.
- Add the sliced avocado, sprinkle with chopped cilantro and green onions, and finish with a scattering of sesame seeds.
- Enjoy your bowl right away, or let it cool in the fridge for up to 30 minutes for a delightful chilled version.
Notes
- For an extra crunch, add some toasted nuts or seeds, like almonds or pumpkin seeds.
- You can substitute quinoa with brown rice or farro for a different texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg