Peruvian-Style Honey Roasted Carrots
quinoa with bell pepper, kale & corn, pepitas, cotija
- Milk
- Eggs
Coated in honey and our earthy Peruvian-style spices, roasted rainbow carrots are the centerpiece of this veggie-loaded entrée. The jewel-toned carrots are piled atop fluffy quinoa strewn with sautéed corn, bell pepper, and kale. Ají verde sauce—a creamy, herby condiment featuring cilantro, garlic, mayo, and lemon juice—is drizzled on top for creamy and herbaceous notes. It doesn’t end there, though: A garnish of pepitas and cotija makes for a crunchy, creamy topping.
Ingredients
3 unit
Rainbow Carrots
½ ounce
Honey
¾ ounce
Cotija Cheese
(Contains: Milk)
½ cup
White Quinoa
1 unit
Vegetable Stock Concentrate
½ ounce
Pepitas
1 unit
Red Onion
1 unit
Red Bell Pepper
2.75 ounce
Lacinato Kale
2.75 ounce
Corn
1 tablespoon
Peruvian-Style Spices
2.75 ounce
Creamy Ají Verde Sauce
(Contains: Eggs)
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
Cooking Steps
Please refer to the recipe card for Step 1.
