Roasted Carrot and Avocado Salad
with Israeli Couscous and Pepitas
Roasted Carrot and Avocado Salad
Roasted carrots and creamy avocado meet fluffy Israeli couscous and crunchy pepitas in a vibrant salad with sweet, savory, and nutty balance.
Ingredients
For 2 servings
- 2 ounce Arugula
- 1 unit Avocado
- 18 ounce Carrots
- 1 teaspoon Chili Flakes
- 1 teaspoon Cumin
- 2 clove Garlic
- ¾ cup Israeli Couscous
- 1 unit Lemon
- 1 ounce Pepitas
- 1 ounce Sour Cream
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- box Olive Oil
- box Pepper
- box Salt
PDF
DifficultyEasy
Total Time40m
Calories677
Protein20g
Carbs97g
Fat28g
Tags:
VeggieFiber SmartLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, swap the sour cream for unsweetened yogurt-style alt or a lemony tahini drizzle. To avoid gluten, use quinoa or rice instead of the couscous, and skip the crouton-style bread if you add any on the side.
What to serve with it
Serve it as a bright main with warm pita or crusty bread and a simple tomato-cucumber salad. It also works well beside grilled halloumi or lentil soup for a fuller meal.
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