I am pretty obsessed with these roasted carrots and have made them three times in the past two weeks. In fact I love them so much, I wanted to create a whole dish around them, which was the inspiration for this Mexican Roasted Carrot Buddha Bowl. Everything starts with the carrots. They are tossed in chili powder and cumin and then roasted in a hot oven until they are golden brown and beginning to caramelize. Then they are tossed with lime juice and cilantro - so good. From there, it's pretty easy to assemble the rest of the dish. All you need is your favorite hearty grain, I went with farro. Then some warmed up canned pinto beans, store bought pico de gallo, and avocado. That's it for one hearty, delicious, and healthy meatless meal.
Mexican Carrot Buddha Bowl
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- 1 cup farro
- 1 tbsp. olive oil
- 3/4 tsp chili powder
- 3/4 tsp ground cumin
- 1/2 tsp salt
- 1.5 lbs. carrots, chopped
- 2 tbsp cilantro
- 2 tbsp lime juice
- 1 cup pinto beans, rinsed and drained
- 1 cup pico de gallo
- 1/2 U avocado
Preheat oven to 450 degrees. Toss the carrots with olive oil, chili powder, cumin, salt, and pepper. Lay flat on a prepared baking sheet and roast for 20-25 minutes, stirring once. When ready, toss with the lime juice and cilantro.
Meanwhile make the farro according to package directions.
Assemble the bowls by placing the carrots, pico de gallo, warmed pinto beans, and avocado on top of the farro.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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