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Ahh the humble carrot. Those veggies we all buy and leave sitting in the back of the fridge. They’re cheap and they last ages but let’s be honest, who’s really rushing home from working all excited about the carrots they’re going to have for tea? Until there’s nothing left to eat and you look at that bag of bright orange root vegetables shaped like a giant’s fingers and think to yourself, “Well, I guess it’s time to eat some carrots.”
If that sounds familiar then my Spicy Roast Carrots are for you. Salty and sweet with a kick, my Spicy Roast Carrots are perfect in a power bowl accompanied by everyone’s other kitchen friend – the frozen pea.
Frozen peas rule. They’re convenient, cheap, and super good for you. I used to think peas were a vegetable but actually they’re part of the legume family. So, hello protein! The kid likes to eat them straight from the freezer. I prefer mine thawed but hey, each to their own. 🙂
Brown rice, pepitas, and toasted pine nuts give this bowl texture and substance while the creamy zing of the Dijon dressing brings it all together. I’m talking party in a bowl.
You can either cook the rice while the carrots are in the oven or precook a big batch of brown rice at the start of the week.
So there you have it, a simple, cheap, and nourishing meal that will have you saying, “I can’t wait to eat those carrots when I get home from work.” (LOL)
Spicy Roast Carrot and Pea Power Bowl with Dijon Dressing
Serves 2
1 cup cooked brown rice
1/2 cup frozen baby peas (thawed)
1 cup spicy roast carrot sticks
2 cups rocket (also known as arugula)
4 sun dried tomatoes (thinly sliced)
1/3 cup pepitas and pine nuts (toasted)
2 tbs Dijon dressing
Method:
For the Spicy Roast Carrots:
- You will need – 3 medium sized carrots, 2 tsp cayenne pepper, 1 tsp salt, and around 1 tbs olive oil.
- Preheat your oven to 200C (fan forced).
- Take around 3 medium-size carrots, wash and peel them. Now cut them into sticks and spread them out evenly onto a baking paper-lined oven tray.
- Drizzle the carrots with olive oil then sprinkle over the cayenne pepper and good quality salt.
- Pop the carrots into the oven for around 25 minutes or until carrot sticks are golden.
For the Dijon Dressing:
- You will need – 1 tbs olive oil, 1 tbs Dijon mustard, 1 tbs apple cider vinegar, salt and pepper to taste, 1/2 tsp maple syrup.
- Place all the above ingredient into a small, clean glass jar with a lid. Screw the lid on tight and shake the jar vigorously to combine ingredients.
For the Power Bowl:
- While the carrots are in the oven, cook your brown rice according to packet instructions.
- Now make your Dijon dressing and set it aside for later.
- Time to toast your pepitas and pine nuts. Place both into a small fry pan (no oil) on a low-medium heat. Gently move the nuts and seeds around so they don’t burn. They are ready when the pine nuts turn golden and the pepitas start to pop.
- When all elements are ready it’s time to plate up! Place your rocket and sun dried tomatoes to one side of each serving bowl. Next comes the brown rice and carrots, divide them evenly among 2 bowls. The peas go into the middle followed by the toasted pepitas and pine nuts. Drizzle your Dijon dressing over the top and enjoy.
