Spiralized Rutabaga and Roasted Carrot Bowl with Hemp Seeds
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Servings 2
- 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
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.