Easy, healthy, colorful and delicious! Serve this dish by itself or over a salad of mixed greens. You can add your favorite protein as well.  Enjoy!


8 carrots (yellow, orange and red) peeled and sliced

2 tablespoons extra virgin olive oil or lemon olive oil

sprinkle of cumin, to taste

sprinkle of coriander, to taste

1 firm-ripe avocado (medium) peeled, pitted and diced

1 tablespoon fresh lemon juice (or substitute red-wine vinegar)

1 tablespoon fresh lime juice

1/4 cup cilantro, chopped

1 clove garlic, finely chopped

sea salt and pepper, to taste

sunflower seeds, toasted


Heat oven to 400º.

  1. Toss the carrots with olive oil, cumin, coriander, salt and pepper and place on a baking sheet. Roast for 35-40 minutes or until carrots are soft and golden brown.
  2. Remove from oven and place carrots in a bowl. Add avocado, garlic, lemon juice, and cilantro and toss gently. Season with salt and pepper and sprinkle sunflower seeds on top.