Jalapeno Carrot Rice Salad with Charred Peppers, Pepitas & Avocado-Tomato Salsa
Jalapeno Carrot Rice Salad with Charred Peppers, Pepitas & Avocado-Tomato Salsa might be a good recipe to expand your side dish recipe box. For $2.19 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 22g of fat, and a total of 305 calories. This recipe serves 2. It is brought to you by Inspiralized. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. 168 people found this recipe to be yummy and satisfying. Head to the store and pick up plum tomatoes, carrot, roasted pepitas, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes. Plenty of people really liked this Mexican dish. Overall, this recipe earns an excellent spoonacular score of 96%. Similar recipes include Pork Tenderloin With Charred Tomato and Jalapeno Salsa, Jalapeno and Chorizo Carrot Rice with Avocado, and Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chili-Orange Vinaigrette.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1-2 avocados, insides cubed
1 large carrot, peeled, Blade C
2 tbsp chopped cilantro
1 large clove of garlic, minced
1 small jalapeno, seeds removed, minced
juice of 1 lime
2 tbsp roasted salted pepitas
2 plum tomatoes, seeds remove, chopped
1 large red bell pepper
1/4 cup diced red onion
salt and pepper, to taste
1/4 cup vegetable broth
Equipment:
bowl
stove
food processor
frying pan
Cooking instruction summary:
In a bowl, place in all of the ingredients for the salsa. Toss to combine and set aside.Place a red bell pepper on the stovetop with the heat on high. Char, rotating, until pepper skin is completely blackened. Place in a paper bag or plastic container, seal, and let steam for about 5 minutes. Then, peel off the skin of the pepper and slice into strips. Set aside.Place your carrot noodles into a food processor and pulse until made into rice-like bits. Then, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic and cook for 30 seconds. Then, add in the jalapenos and carrot rice and season with salt and pepper. Cook for 2 minutes and add in the vegetable broth. Cook for 5 more minutes or until carrot has softened.In two bowls, divide the rice. Then, top with equal parts of the salsa and peppers. Finally, top each with 1 tbsp of pepitas. Enjoy!
Step by step:
1. In a bowl, place in all of the ingredients for the salsa. Toss to combine and set aside.
2. Place a red bell pepper on the stovetop with the heat on high. Char, rotating, until pepper skin is completely blackened.
3. Place in a paper bag or plastic container, seal, and let steam for about 5 minutes. Then, peel off the skin of the pepper and slice into strips. Set aside.
4. Place your carrot noodles into a food processor and pulse until made into rice-like bits. Then, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic and cook for 30 seconds. Then, add in the jalapenos and carrot rice and season with salt and pepper. Cook for 2 minutes and add in the vegetable broth. Cook for 5 more minutes or until carrot has softened.In two bowls, divide the rice. Then, top with equal parts of the salsa and peppers. Finally, top each with 1 tbsp of pepitas. Enjoy!
Nutrition Information:
covered percent of daily need
