Spiralized Rutabaga and Roasted Carrot Bowl with Hemp Seeds

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Spiralized Rutabaga and Roasted Carrot Bowl with Hemp Seeds

Spiralized Rutabaga and Roasted Carrot Bowl with Hemp Seeds

Happy Monday!

I hope everyone had fun watching the Superbowl and most importantly, enjoyed the halftime show.

Spiralized Rutabaga and Roasted Carrot Bowl with Hemp Seeds

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.

Spiralized Rutabaga and Roasted Carrot Bowl with Hemp Seeds

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.

Spiralized Rutabaga and Roasted Carrot Bowl with Hemp Seeds

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.

Spiralized Rutabaga and Roasted Carrot Bowl with Hemp Seeds

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

Yields 2

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Spiralized Rutabaga and Roasted Carrot Bowl with Hemp Seeds  rutababg bowl

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Leave a Comment


Kaitlyn says:
Mmmm looks delicious and I have a rutabaga at home ready to be spiralized! Do the rutabaga noodles cook for the entire 35 minutes that the carrots cook for?
Ali Maffucci says:
Yes! About 30, once you finally have them in the oven!
Tracy says:
Just curious, what is the best way to spiralize the rutabaga? Can it be spiralized whole? I have a Paderno spiralizer. (bought it before I found your site!)
Ali Maffucci says:
Just peel the rutabaga and then load it onto the spiralizer! You spiralize it full, yes!
MPaula says:
Rutabaga is much underappreciated and it is one of my favourite winter vegetables. I would choose it over turnip and kohlrabi. Thanks for featuring it!
Tracy says:
Though I LOVE kolrabi!!
Meaghan says:
We're so glad you appreciate the recipe!
Rutabaga is an under-appreciated and under-utilized veggie, and I'm glad to see it being in the spotlight here (alongside those beautiful carrots). Hemp hearts have long been a favourite of mine, so no great surprise there... But I'm glad to see more people be exposed to them!
Meaghan says:
We completely agree. We love that spiralizing allows up to appreciate some truly forgotten vegetables.
Elena says:
Just bought the same brand of hemp seeds the other day, thanks to this recipe. I look forward to sprinkling them over my foods. I do it with chia seeds already! Thanks for bringing different foods to our attention!!!
Michelle Andrizzi says:
Made this last night - a remarkable dish. I boiled the rutabaga instead as I prefer the consistency to roasting (have tried both via other of your recipes - cashew cream noodles and the curry) and used chia instead of hemp seeds (what I had on hand). Could have killed the entire bowl of zoodles myself but had to share... Added some grilled shrimp to the dish to make it more filling for my boyfriend and he devoured it. Thank you for such a wonderful recipe.
Meaghan says:
This is great to hear, Michelle! We're so happy you loved the recipe. Thanks for your support!

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