Happy Monday!
I hope everyone had fun watching the Superbowl and most importantly, enjoyed the halftime show.
So, today’s post is about HEMP SEEDS. I’ve fallen in love with hemp seeds over the past couple of months. So much in fact, that I put a blurb about them in my second cookbook!
Hemp seeds are literally, the seeds from a hemp plant. Hemp seeds vie for the title of world’s most nutritional seed with chia seeds. This surprised me, because I feel like chia gets all the limelight, typically.
Let’s go over the nutritional benefits of hemp seeds:
- High in omega-3s (essential fatty acids that are anti-inflammatory, reduce blood pressure and ward of heart disease, allegedly)
- High in fiber, helping you keep fuller, longer
- Helps with digestion regularity
- Great source of protein
So, where can you get hemp seeds? I get mine from Bob’s Red Mill – you can find them here on Amazon! Look for hulled hemp seeds or “hemp hearts” – that means that they are shelled and in my opinion, easier to digest and more palatable.
Best part: all you need is a little sprinkling and you infuse your meal with nutrients! They breath a little bit of life into simple dishes, like salads.
So how do you use them? I literally sprinkle them on everything – avocado toast, salads, in baked goods, smoothies, and here, in this rutabaga noodle bowl with avocado, roasted carrots and tahini.
As excited I am about hemp seeds, I’m almost equally as excited about whole roasted carrots. It’s the only way I can imagine enjoying carrots moving forward, aside from, of course, spiralizing them.
They slice through like butter and they have such a rich sweetness that’s complemented beautifully here by the nutty hemp seeds and tahini. The rutabaga ties everything together and provides a low-glycemic veggie to turn this into a full dish.
Oh, and of course, there’s avocado. Because…. avocado.
Note: This post was sponsored by Bob’s Red Mill, put all opinions are my own, always.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 14 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Spiralized Rutabaga and Roasted Carrot Bowl with Hemp Seeds
Ingredients
- For the carrots:
- 2 large carrots or 4 skinny carrots
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon paprika
- salt and pepper to taste
- For the rutabaga:
- 1 medium rutabaga peeled, Blade C, noodles trimmed
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- For the tahini dressing:
- 2 tablespoons tahini
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons honey
- 1 garlic clove pressed
- 1 tablespoon extra virgin olive oil
- 1-2 tablespoons water to thin
- salt and pepper to taste
- For the rest:
- 1/2 avocado peeled, pitted, insides sliced
- 2 teaspoons hemp seeds
Instructions
- Preheat the oven to 425 degrees. Line two baking sheets with parchment paper. On one, add in the carrots. Drizzle with 2 teaspoons of olive oil and rub in with your fingertips. Season with paprika, salt and pepper and roast for 35 minutes or until fork tender.
- On the other baking sheet, lay out the rutabaga noodles on the parchment paper and drizzle with 2 teaspoons of olive oil and season with salt, pepper and garlic powder. Toss together to combine and spread out on the sheet. Place in the oven to roast alongside the carrots, for about 25-30 minutes or until roasted through.
- When the carrots and rutabaga cook, place all of the ingredients for the dressing into a small bowl and whisk together to combine. Set aside.
- Once the rutabaga and carrot are done cooking, divide the rutabaga into two bowls and top each with avocado, carrots and drizzle with the tahini dressing. Garnish with hemp seeds.
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