In the world of vibrant dishes, this Roasted Rainbow Carrots with Lentils in a Chive Coconut Yogurt Sauce recipe truly stands out! It's painting your plate with the entire spectrum of nature's colors.
Carrots & Nutrition
At the heart of this culinary masterpiece are the rainbow carrots, not just any ordinary vegetable, but a visual and nutritional delight. Their array of colors isn't just for show; each hue represents a different set of phytonutrients and antioxidants. They range from beta-carotene in the orange to anthocyanins in the purple, supporting everything from eye health to anti-inflammatory benefits.
Marinated Lentils
But let's not overlook the humble lentils, which are marinated in a tangy dressing to infuse them with flavor while also boasting their own impressive nutritional profile. Packed with plant-based protein, fiber, and minerals like iron and folate, lentils are a powerhouse ingredient that contributes to heart health and aids in digestion.
The magic happens when these marinated lentils meet the roasted carrots. The earthiness of the lentils pairs beautifully with the natural sweetness of the carrots. It creates a harmonious blend of flavors.
Chive Coconut Yogurt Sauce
Adding another layer of complexity is the chive coconut yogurt sauce. The chives contribute a mild, onion-like flavor with a hint of garlic. This complements the sweetness of the carrots and the tanginess of the lentils. Meanwhile, the coconut yogurt introduces a creamy, dairy-free base. It's both cooling and refreshing, offering a rich texture and a host of probiotics for gut health.
Bringing these elements together results in a dish that's as pleasing to the eye as it is to the palate. The various flavors- sweet, earthy, tangy, and creamy - dance together in each bite. They make this recipe a celebration of texture and taste.
Roasted Rainbow Carrots with Lentils and Chive Yogurt Sauce
Ingredients
Carrots
- 1-2 bunches of rainbow carrots
- avocado oil to drizzle
- dashes of salt, pepper, garlic powder, oregano to season
Marinated Lentils
- 1 ½ cups lentils I used pre cooked lentils, but feel free to make your own
- 4 tablespoon red wine vinegar
- 2 teaspoon vegan worcestershire sauce
- 2 roasted garlic cloves
- 1 teaspoon dijon mustard
- ¼ cup olive oil
- salt & pepper
Chive Yogurt Sauce
- ½ cup unsweetened non-dairy yogurt I used @cocojune, my fav!
- ½ lemon juiced
- 2 tablespoon tahini
- ⅓ cup chives chopped
- ½ teaspoon onion powder
- 1 ½ tablespoon maple syrup/agave/honey
- 1 head of garlic roasted (minus 1 clove)
- salt & pepper
Instructions
Carrots
- Preheat your oven to 425F, rinse your carrots and cut the stems off. Season and throw on a pan with some avocado oil. Roast for 30-40 minutes until softer on the inside and some color on the outside
- Chop the top off a head of garlic then wrap it in tin foil and stick it in the oven as well for 40-45 min
Lentils
- Combine all ingredients (mashing the 2 roasted cloves of garlic) then add your warmed lentils.
Yogurt Sauce
- Mix all ingredients together (mashing the head of garlic- minus 2 cloves) and set aside
- Serve the yogurt sauce over the roasted carrots then top with lentils. Enjoy!
As we conclude this recipe journey, it's clear that this dish is more than just a meal. It's a vibrant expression of nutrition, flavor, and creativity. Whether you're looking to impress guests or simply treat yourself to a nutritious and delicious meal, this recipe is sure to delight. I hope you're inspired to try it and enjoy the beautiful blend of flavors and textures. Don't forget to share your experience and rate the recipe.
If you're looking for another delicious vegan dinner recipe, try out one of my hearty NOT Sad Salads! I love this creamy tahini chickpea kale salad!
Comments
No Comments