Moroccan Carrots & Rice
schug sauce, peas, radishes, pistachios
Tonight’s craveable roasted rainbow carrots get the sweet-and-spicy flavor treatment. Here, the earthy root veggies are dusted with our aromatic Moroccan-inspired harissa seasoning, then tossed in a delectable currant-maple dressing. They’re served atop sautéed peas and radishes on a bed of fluffy jasmine rice seasoned with schug, an herby sauce with a flicker of heat.
Tags:
Gut & Brain Health
•Mediterranean
•Vegan
•Gluten-free
Allergens:
Tree Nuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total Time30 minutes
Prep Time
DifficultyEasy
Ingredients
serving amount
3 unit
Rainbow Carrots
0.13 ounce
Mint
1.25 ounce
Currant-Maple Dressing
½ cup
Jasmine Rice
½ ounce
Pistachios
2.25 ounce
Yellow Onions & Ginger
2 ounce
Radishes
2.5 ounce
Peas
½ teaspoon
Harissa Seasoning
2 ounce
Schug Sauce
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
/ per serving
Calories670 kcal
Fat37 g
Saturated Fat4 g
Carbohydrate76 g
Sugar18 g
Dietary Fiber10 g
Protein10 g
Sodium760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
Please refer to the recipe card for Step 1.
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