roasted potatoes, roasted carrots, carrot spaghetti, vegan recipe, plant based food, vegan dinner, healthy dinner
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Roasted carrot spaghetti with roasted potatoes and avocado/tahini dressing

SERVINGS: 1

INGREDIENTS

  • 7 small carrots, washed
    • a drizzle of avocado oil
    • a pinch of salt
    • a pinch of pepper
    • a pinch of dried rosemary
  • 1 large potato (washed, not peeled)
    • a drizzle of avocado oil
    • a pinch of salt
    • a pinch of pepper
    • a pinch of Italian seasoning
    • a pinch of dried rosemary

Dressing: 

  • 1/2 avocado
  • 1 tsp tahini
  • 1/2 tbsp lemon juice
  • a pinch of salt
  • a pinch of pepper
  • Note: You can double the quantities if you want to use the same sauce as a dip for the potatoes 🙂

METHOD

Roasted potatoes: Preheat the oven at 400ºF. Cut the potatoes in small dieces and mix them with the avocado oil and the spices. Spread them on an oven tray covered with parchment paper and roast for 20 minutes. Remove from the oven and flip the potatoes. Put them back in the oven and roast them for another 15-20 minutes.

Roasted carrots: With a potato peeler, laminate the carrots and mix them with the avocado oil and the spices. Spread them on an oven tray covered with parchment paper and roast them for about 15-20 minutes.

Dressing: Mash the avocado with a fork and mix it with the tahini and other spices.

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