Roasted Carrot & Avocado Salad

🥘 Ingredients

• arugula
  2 oz
• avocado
  2 unit
• carrots
  4 unit
• cumin (divided)
  2 tsp
• farro
  1.5 c
• garlic
  4 clove
• lemon
  2 unit
• olive oil (divided)
  7 tbsp
• pepitas
  2 oz
• pepper
• salt
• sour cream
  4 tbsp
• thyme (divided)
  2 sprig
• veggie stock concentrate
  2 unit
• water
  2.5 c

🍳 Cookware

• medium pot
• strainer
• peeler
• zester
• baking sheet
• large bowl
• small bowl

1. 

   1

   Preheat oven to 400 degrees. In a medium pot , bring water to a boil with farro , veggie stock concentrate , and a large pinch of salt . Once boiling, reduce to a simmer and cook until al dente, ⏱️ 40 minutes . Rinse with cold water in a strainer and set aside.

   water: 2.5 c, farro: 1.5 c, veggie stock concentrate: 2 unit, salt
2. 

   2

   Meanwhile, use a peeler to peel carrots , quarter lengthwise, then cut into 4-inch spears. Strip the leaves from thyme and roughly chop. Mince or grate garlic . Zest lemon with a zester , then juice.

   carrots: 4 unit, thyme: 2 sprig (divided), garlic: 4 clove, lemon: 2 unit
3. 

   3

   Toss the carrots on a baking sheet with 1/2 tablespoon of olive oil , half of cumin , the garlic, and half the thyme. Season with salt and pepper and roast until caramelized, ⏱️ 20 minutes . Set aside.

   olive oil: 7 tbsp (divided), cumin: 2 tsp (divided), salt, pepper
4. 

   4

   While the carrots and farro cook, make the vinaigrette. In a large bowl , whisk 2 tablespoons of the lemon juice with 3 tablespoons of the olive oil, the lemon zest, and the remaining cumin and thyme. Season with salt and pepper. Set aside.
5. 5

   In a small bowl , stir 1 tablespoon of the vinaigrette into sour cream and season with salt and pepper. Peel, pit, and thinly slice avocado .

   sour cream: 4 tbsp, avocado: 2 unit
6. 6

   Toss the farro into the remaining vinaigrette along with the roasted carrots, arugula , and avocado. Sprinkle with pepitas and dollop with the sour cream mixture. Enjoy!

   arugula: 2 oz, pepitas: 2 oz