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Cumin Roasted Root Vegetables with Smashed Avocado & Peanut Sesame Salsa
2 Serving Dinner

Cumin Roasted Root Vegetables

with Smashed Avocado & Peanut Sesame Salsa

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
790
FAT
31g
CARBOHYDRATES
107g
PROTEIN
22g

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INGREDIENTS

  1. 3 carrots
  2. 3 parsnips
  3. ¼ cup peanuts
  4. 1 lime
  5. 1 shallot
  6. 1 jalapeño
  7. 2 red beets
  8. 1 tsp ground cumin
  9. ½ cup white quinoa
  10. 2 tbsp white sesame seeds
  11. ½ tsp smoked paprika
  12. 1 avocado
  13. 1 tbsp olive oil*
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: peanut
Tools: Small nonstick skillet, Medium saucepan, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
790
FAT
31g
CARBOHYDRATES
107g
PROTEIN
22g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce and start the salsa

Preheat oven to 425°F. Peel carrots and slice into 1 inch pieces. Peel parsnips and slice into 1 inch pieces. Roughly chop the peanuts. Zest, halve, and juice the lime. Peel and dice just 2 tbsp shallot. Mince just 2 tbsp jalapeño. Peel the beets and slice into thin wedges about ½ inch thick. TIP: Keep any remaining shallot and jalapeño for your own use.

2
Roast the root vegetables

Add sliced carrots, sliced parsnips, cumin, 1 tbsp vegetable oil, and a pinch of salt to one side of a baking sheet, and toss. Add wedged beets, 1 tbsp vegetable oil, and a pinch of salt to the other side of the baking sheet, and toss. Roast the root vegetables until tender, 25 to 28 minutes.

3
Cook the quinoa

Add quinoa, 1 cup water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

4
Finish the sesame peanut salsa

Add lime zest, just half the lime juice, diced shallot, and minced jalapeño to a small bowl and stir to combine. Add chopped peanuts and sesame seeds to a small nonstick skillet and toast over medium heat until golden brown, 2 to 3 minutes. Transfer toasted peanuts and sesame seeds to the small bowl with the shallot and jalapeño. Add paprika, 1 tbsp olive oil, and a pinch of salt. Stir the sesame peanut salsa.

5
Smash the avocado

Halve the avocado and remove the pit. Scoop avocado flesh into a small bowl and add a pinch of salt and the remaining lime juice. Smash with a fork until smooth.

6
Serve

Divide quinoa between plates. Add smashed avocado to each plate. Top with cumin roasted vegetables and drizzle with peanut sesame salsa. Tuck in!

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