Almond butter isn't just something you add into your yogurt or place on a piece of bread. The possibilities are endless with the tasty spread and I am happy to share with you an application that has a kick to it.
I used curry powder in both the seasoning for the carrots AND the sauce. I love curry powder because it contains such healthy spices including turmeric which contains curcumin. Curcumin is the active compound in turmeric known to help with reducing inflammation. Make sure you add in some fats (i.e. almond butter or olive oil) and black better to the dish to help absorb curcumin. Not only is this dish healthy for you, but it is totally scrumptious. Carrots have never tasted so good.
For the carrots:
-1 pack of carrots (I used a package of the cut and cleaned rainbow carrots from Trader Joe's)
-1 tsp. salt, curry powder, and black pepper
-1 Tbsp. of extra virgin olive oil
For the sauce:
-1/4 cup unsweetened almond butter (crunchy or creamy)
-1/4 cup olive oil (can sub for coconut oil)
-2 Tbsp. of organic mayo (can sub for avocado mayo or vegan mayo)
-1 Tbsp. of apple cider vinegar
-2-3 tsp. of sambal (can sub for Sriracha or your fav chili based sauce)
-1.5 Tbsp. of curry powder
-juice of 1/2 Meyer lemon
-salt and pepper to taste
-Pre-heat the oven to 400 degree Fahrenheit. Line a cookie sheet with foil and spray.
-Toss the carrots with the oil, salt, pepper, and curry powder and place on the cookie sheet. Place the cookie sheet in the oven and bake for about 20 minutes.
-While the carrots are cooking, place all of the sauce ingredients into a bowl and mix until smooth.
-Once carrots are done, take them out of the oven and have them rest to cool a bit. Then drizzle the sauce on top to your liking.
Macrobalanced Tip: These carrots would pair wonderfully with some chicken and quinoa or tofu and black beans for a complete Macrobalanced dish.
Nutrition Facts: (2 Tbsp. of sauce): 99 calories, 2 grams carb (1 fiber), 12 grams fat, and 2 grams protein