From Chow Bella
1 lb carrots, peeled and cut into slices on the bias
1/4 tsp ground cumin
1/4 tsp ground coriander
coconut oil spray
2 tbsp fresh lime juice
2 tbsp avocado oil (or olive oil)
2 cups arugula
4 tbsp toasted pumpkin seeds
1 cup cooked quinoa
salt, pepper, and stevia, to taste
coconut oil spray
1. Preheat oven to 400 degrees. Place the carrots on a foil-lined baking tray sprayed with coconut oil spray. Toss with the cumin, coriander, and some salt and pepper. Roast 25-30 min, tossing halfway through, or until tender.
2. Blend the lime juice with the oil and salt and pepper, to taste.
3. Toss the roasted carrots with the arugula, quinoa, and dressing. Serve, garnished with the pumpkin seeds.