Roasted Carrots Kale Salad

Lately I’ve been making a lot of grain based kale and veggie salads for lunch. I find them really filling and a great way to add veggies, whole grains some fruit, and beans specially in the winter when you rather have a warm soup or curry. Roasting carrots improves the flavors and warms the salad nicely. A tahini sauce adds a nice creamy texture with the added benefit of healthy fats and protein. Hope you guys love it as much as we do!

For the Roasted Carrots

• 1 bunch baby carrots about 3-4 per serving
• drizzle of avocado oil or any neutral oil will do
• salt and pepper

For the Lemon Tahini Sauce

• 3 tbsp tahini
• 1 inch ginger
• 2 small cloves garlic
• juice from 1 lemon about 3 tablespoons
• 2 tbsp apple cider vinegar
• 1 large soft mejdool date
• Sea salt and black pepper to taste
• water to thin
• To assemble the bowls
• cooked quinoa about 1/2 cup per person
• lightly steamed kale, just enough to wilt, about 1-2 large leaves per person, destemmed and chopped finely
• 1/2 Cup chickpeas per person
• 1-2 tablespoons sliced almonds or pumpkin seeds per person
• 1/4 Cup pomegranate arils

Forthe Roasted Carrots

1. Wash scrub and place whole carrots on a baking pan lined with parchment paper. Drizzle a little oil, salt and pepper on them and roll them around so every carrot is well coated.
2. Roast at 400 degrees for 10-20 minutes depending on the size and thickness of the carrots, until they’re tender but crisped and brown on the outside.

Tahini Sauce

1. Blend all the ingredients to combine, add water until you reach desired consistency. It would be of a pouring consistency.
2. Add sea salt to taste.

To Assemble the Bowls

1. In a bowl add cooked quinoa, steamed kale.
2. Add the roasted carrots.
3. Drizzle a generous amount of tahini dressing over top.
4. Top with sliced almonds and pomegranate as needed.

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