Jalapeno Carrot Rice Salad with Charred Peppers, Pepitas & Avocado-Tomato Salsa
- For the salsa:
- 2 plum tomatoes seeds remove, chopped
- juice of 1 lime
- 1/4 cup diced red onion
- 2 tbsp chopped cilantro
- 1-2 avocados insides cubed
- For the pepper:
- 1 large red bell pepper
- For the carrot rice:
- 1 large carrot peeled, Blade C
- 1 large clove of garlic minced
- 1 small jalapeno seeds removed, minced
- salt and pepper to taste
- 1/4 cup vegetable broth
- 2 tbsp roasted salted pepitas
In a bowl, place in all of the ingredients for the salsa. Toss to combine and set aside.
Place a red bell pepper on the stovetop with the heat on high. Char, rotating, until pepper skin is completely blackened. Place in a paper bag or plastic container, seal, and let steam for about 5 minutes. Then, peel off the skin of the pepper and slice into strips. Set aside.
Place your carrot noodles into a food processor and pulse until made into rice-like bits. Then, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic and cook for 30 seconds. Then, add in the jalapenos and carrot rice and season with salt and pepper. Cook for 2 minutes and add in the vegetable broth. Cook for 5 more minutes or until carrot has softened.
In two bowls, divide the rice. Then, top with equal parts of the salsa and peppers. Finally, top each with 1 tbsp of pepitas. Enjoy!