Chipotle-Roasted Carrots with Confetti Quinoa Salad, Black Beans, and Cumin Yogurt

Chipotle-Roasted Carrots

with Confetti Quinoa Salad, Black Beans, and Cumin Yogurt

GET RECIPES DELIVERED
dinner

Whole roasted carrots become wonderfully tender in this vibrant dish. Chipotle powder adds spice and a light smokiness, while a fresh cumin yogurt cools off the meal. Peppadew peppers are bright and tangy, so the confetti quinoa will be bursting with both color and flavor.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
700
FAT
15g
CARBOHYDRATES
143g
PROTEIN
30g

MAIN INGREDIENTS

  1. 12 oz rainbow carrots
  2. ½ tsp chipotle morita powder
  3. 2 tsp agave
  4. ½ cup quinoa
  5. 1 lime
  6. 1 clove garlic
  7. Fresh cilantro
  8. 4 oz coleslaw blend
  9. ⅓ cup corn
  10. ¼ cup peppadew peppers
  11. ¼ cup vegan yogurt
  12. ½ tsp cumin
  13. 1 can black beans
  14. Parchment paper
  15. 1 tsp vegetable oil*
  16. 1 tsp olive oil*
  17. Salt and pepper*
  18. *Not included
Allergens: tree nuts

TOOLS

  • Baking sheet
  • Small saucepan
  • Microplane or zester

INSTRUCTIONS

1
Roast the carrots
Preheat oven to 425°F. Line a baking sheet with parchment paper. Scrub, rinse, and dry the rainbow carrots, and add to the baking sheet. In a small bowl, combine the agave, 1 tsp vegetable oil, ¼ tsp salt, and as much of the chipotle powder as you’d like. Mix well with a fork, then coat the carrots. Roast until tender and browned in places, about 25 to 28 minutes.
2
Cook the quinoa
Combine the quinoa, ¾ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat, and cook until water is absorbed and the grains begin to burst, about 12 to 15 minutes.
3
Prepare the slaw
Zest and halve the lime. Mince 1 clove garlic. Finely chop the cilantro. In a large bowl, combine the juice from half the lime, minced garlic, half the chopped cilantro, ½ tsp salt, ¼ tsp pepper, and 1 tsp olive oil. Whisk to combine. Add the coleslaw blend, corn, and peppadew peppers. Toss the slaw until well coated.
4
Make the cumin yogurt
In a medium bowl, combine the yogurt, cumin, remaining lime juice, and ¼ tsp salt. Stir the cumin yogurt to combine.
5
Finish the quinoa
Drain and rinse the black beans. Add the beans to the cooked quinoa along with the lime zest and remaining chopped cilantro. Stir well to combine, taste, and adjust salt as necessary.
6
Serve
Divide the black bean quinoa between large plates. Top with confetti slaw and chipotle roasted carrots. Drizzle plates with cumin yogurt.