Roasted Carrots With Tahini Yoghurt

Name: Roasted Carrots With Tahini Yoghurt
Total time: 30 min
Yield: 4
Ingredients: 600 g carrots; 230 g lentils, strained and rinsed; 2 tbsp syrup; 2 tbsp olive oil; salt to taste; 1 red chili, sliced; 0.25 cups water; 2 tbsp sugar; 1 tbsp white vinegar; 1 cups plant based greek yoghurt; 2 tbsp tahini; 0.5 lime, juice; 10 g fresh parsley, roughly chopped; 70 g greens of choice

Sun May 11 2025

30 MINUTES

Oven Roasted Carrots are easy to make and need just a few minutes of prep! Along with the crispy lentils and tahini yoghurt these carrots are filling enough to go as a main.

SERVINGS:

Ingredients

Roast

600 g carrots
230 g lentils, strained and rinsed
2 tbsp syrup
2 tbsp olive oil
salt to taste

Pickled Chili

1 red chili, sliced
1/4 cups water
2 tbsp sugar
1 tbsp white vinegar

Tahini Yoghurt

1 cups plant based greek yoghurt
2 tbsp tahini
1/2 lime, juice

Other

10 g fresh parsley, roughly chopped
70 g greens of choice

Instructions

Preheat the oven to 225 degrees celsius and line a baking sheet with parchment papper.
Cut the carrots in half lengthwise, then half them again before spreading evenly onto the baking sheet along with lentils. Drizzle with olive oil and syrup, and sprinkle with salt before roasting in the oven until tender and golden, about 25 minutes.
Meanwhile make the pickled chili by thinly slicing chili then adding it to a glass jar.
Add water, vinegar and sugar to a sauce pan and bring to a boil. Stir until the sugar dissolves. Let cool and pour over the chili. Set aside to cool completely before serving.
Make the tahini yoghurt by adding all ingredients (tahini, plant yoghurt and lime juice) to a small bowl and whisk until well combined.
Assemble by layering tahini yoghurt, carrots, lentils, greens, parsley and pickled chili in bowls.