Roasted Carrots with Wild Rice, Kale, Chickpeas

Warm Carrot Salad

Warm Carrot Salad

Carrots are bursting with alpha- and beta-carotene, vitamins B and C, plus calcium, iron, and potassium. They contain a natural form of beta-carotene. The body changes beta-carotene into a natural source of vitamin A, which is essential for strengthening the immune system. Your eyes will benefit too!

This delicious roasted carrot dish is so lemony, warm and hearty and the bonus is that it can be served as a cold salad too. I love adding a chopped avocado and more fresh lemon juice if turning it into a salad.

Ingredients

• 6 med. carrots, peeled and diagonally sliced

• 1 red onion, peeled and quartered

• 2 Tbsp avocado oil

• 1 Tbsp cumin seeds

• 1/2 cup low sodium vegetable broth

• 1/2 tsp pink Himalayan salt

• Several cracks of fresh black pepper

• 2 cups of chopped kale

• 1 cup cooked chickpeas

• 1 cup cooked wild rice

• 1 generous squeeze of fresh lemon

• 1 Tbsp lemon zest

• 1/2 cup parsley, chopped

• 3 Tbsp raw pumpkin seeds

Putting it All Together

1. Set oven to 400 F.

2. Massage the carrots, cumin, salt, pepper, and avocado oil together.

3. Add to an oven-proof dish, add the broth, cover with tin foil, and roast for 20 minutes.

4. Remove the tin foil and add the kale and chickpeas. Stir and roast a further 10 minutes.

5. Remove from the oven, and add the fresh lemon juice, zest, and rice.

6. Sprinkle with fresh parsley, raw pumpkin seeds, and serve.

Enjoy!