This Roasted Carrot & Beet Bowl is a vibrant, nourishing meal packed with gut-friendly fiber, antioxidants, and anti-inflammatory benefits. Roasting brings out the natural sweetness of carrots and beets, while the creamy tahini drizzle adds richness and digestion-supporting healthy fats.
Recipe Quick Stats
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 2
Best Time to Eat: Dinner
Pairs With: Zenita Naturals Total Body Reset
Ingredients
- 2 large carrots, peeled and chopped
- 2 medium beets, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Sea salt and pepper, to taste
- 2 cups cooked quinoa
- 1/2 avocado, sliced
- 1 handful of arugula or spinach
- Optional: pumpkin seeds or hemp seeds for topping
Instructions
- Preheat oven to 400°F (200°C).
- Toss chopped carrots and beets in olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
- Roast for 30 minutes, flipping halfway through, until the vegetables are tender and caramelized.
- Whisk together all tahini drizzle ingredients until smooth and creamy. Add water slowly to reach desired consistency.
- Assemble the bowl: Layer quinoa, greens, roasted veggies, avocado, and any toppings.
- Drizzle generously with tahini sauce and serve warm.
Why This Recipe Supports Gut Health Naturally
- Beets are rich in fiber and support healthy bile flow for digestion.
- Carrots contain prebiotic fiber and antioxidants that feed good gut bacteria.
- Tahini provides healthy fats and magnesium to support smooth digestion.
- Quinoa is a plant-based protein that’s gluten-free and easy to digest.
- Naturally anti-inflammatory and blood sugar-stabilizing.