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Cumin Roasted Carrot and Kumara

Step up your salad game with this seriously tasty Cumin Roasted Carrot and Kumara. Layer up your roasties with baby spinach or rocket, my game-changing Hemp and Sunflower Aioli, and a sprinkling of dukkah, and you’ve got yourself a meal that’s so delish I could literally eat it for lunch and dinner - Every. Single. Day.
Course dinner, lunch
Cuisine New Zealand
Keyword aioli, dairy free, easy, egg free, gluten free, healthy, kumara, nut free, oil free, quick, sugar free, vegan, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Cost $7

Ingredients

  • 750 g kumara (red & gold)
  • 300 g carrots
  • 1 tbsp coconut / olive oil
  • 2 tsp ground cumin
  • 1 tsp sea salt

TO SERVE

  • ½ c hemp and sunflower aioli
  • 4 handfuls salad greens (rocket, spinach, mesclun, watercress)
  • 2 tbsp dukkah

Instructions

  • Preheat oven to 200°C fan bake. Slice the kumara and carrots lengthways into wedges (about 8 cm long, 3 cm wide). Place veges on a warmed oven tray, drizzle with oil, cumin and salt, and mix to coat. Bake for 20 mins until soft and golden.
  • Meanwhile make the hemp and sunflower aioli.
  • To serve, layer up the salad in two parts – half the greens, carrot and kumara, aioli, and dukkah, then repeat with the other half of each. Top with some of the chopped up carrot greens if you have them, and serve. Will keep for 4-5 days in the fridge.

Video

Notes

  • Gluten free: As is.
  • Nut free: As is.
  • Sugar free: As is.
  • Oil free: Roast the vege with a drizzle of water instead.
  • If making ahead, wait for the veges to cool before adding to the greens.