Eat the rainbow with this moreish plant-based dish starring rainbow carrots
Gluten Free | Can be made Vegan | Dairy Free | Nut Free
This recipe can work as a side dish, served warm. Or you can store it in the fridge and serve it cold as a salad. If you’re going to be storing it, cut the carrots into smaller pieces once they’ve cooled down to make storing them easier.
You don’t have to use rainbow carrots – they’re there purely for looks, regular orange ones will work as well.
Roasted Rainbow Carrots & Fennel with Quinoa and Tahini
Simple to make, yet delicious this Roasted Rainbow Carrots & Fennel with Quinoa and Tahini can be served both hot and cold. This recipe is vegan, dairy and nut free.
Rinse the quinoa very well. Add it to a small pot with 2 cups of boiling water. Bring to a boil, then reduce the heat, cover the pot and simmer for 10-15 minutes. Or until the water has cooked out and the quinoa is light and fluffy. Remove from heat.
While the quinoa is cooking. Preheat the oven to 200°C
Peel the carrots and cut them lengthways.
Cut off the fronds (leaves) from the fennel and cut the bulb into quarters (if it’s a big bulb you can cut it more).
Combine the olive oil and honey.
Place the fennel and carrots on a baking sheet and drizzle with the honey and olive oil mixture. Sprinkle with salt and pepper. Bake for 15-20 minutes, until the carrots and fennel are tender and begin to brown.
Make the tahini sauce by combining all ingredients and mixing well. Add 1-2 tablespoons of water to thin out, if needed.
To assemble, place quinoa on a plate, top with the carrots and fennel. Drizzle with tahini sauce and top with fresh parsley leaves.
This can be stored in the fridge for up to 3 days.
If you don’t eat honey, replace with maple syrup
If you don’t have quinoa, you can use couscous or millet or another grain.