Roasted Carrot Harvest Bowl

Pick up a pack of this fantastic seasoning blend at the market, then follow this recipe for a super delicious, super nutritious meal!

Ingredients

• 3-5 cups cooked quinoa
• 2 pounds carrots, well cleaned. Peeling optional.
• Urban Accents Asian Curry and Honey Veggie Roaster Seasoning Blend
• Extra Virgin Olive Oil
• Spiralized beets (or thinly sliced beets if you don’t have a spiralizer)
• 2-3 handfuls cashews

Directions

1. Heat oven to 350 degrees. Cook quinoa (or other grain) using package instructions.
2. On an aluminum foil lined sheet pan, coat cleaned carrots with olive oil and sprinkle liberally with seasoning. Roll carrots around to fully coat. Bake at 350 degrees for appx 25 minutes.
3. Toward the end of cooking carrots, toast cashews for 2-4 minutes on a small sheet pan on top rack of oven.
4. Build your bowl with grain on the bottom and arrange carrots, beets, and cashews on top.

Recipe Credit: Urban Accents