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Spicy Basmati-Carrot Fusion Bowl

A spicy and savory grain bowl featuring basmati rice, roasted carrots, and a bold chili-lime sauce, topped with crunchy pumpkin seeds for added texture.

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Ingredients

  • 1/2 cup · Basmati Rice (grain)
  • 1/2 cup, sliced · Carrots (vegetable)
  • 1 tablespoon · Pumpkin Seeds (topping)
  • 1 tablespoon · Olive Oil (cooking oil)
  • pinch · Salt (seasoning)
  • dash · Black Pepper (seasoning)
  • 2 tablespoons · Lime Juice (sauce)
  • 1 tablespoon · Soy Sauce (sauce)
  • 1 teaspoon · Chili Paste (sauce)
  • 1/2 teaspoon · Honey (sauce)
  • pinch · Smoked Paprika (sauce)

Instructions

  1. 1 Cook 1/2 cup basmati rice according to package instructions.
  2. 2 Preheat the oven to 400°F (200°C). Toss 1/2 cup of sliced carrots with a tablespoon of olive oil, a pinch of salt, and a dash of black pepper. Roast in the oven for 20 minutes or until tender.
  3. 3 While carrots are roasting, prepare the chili-lime sauce by mixing 2 tablespoons of lime juice, 1 tablespoon of soy sauce, 1 teaspoon of chili paste, 1/2 teaspoon of honey, and a pinch of smoked paprika in a small bowl.
  4. 4 Toast 1 tablespoon of pumpkin seeds in a small dry skillet over medium heat until they start to pop and become golden brown.
  5. 5 Assemble the bowl by placing the cooked basmati rice at the base, adding the roasted carrots on top. Drizzle generously with the chili-lime sauce and sprinkle with toasted pumpkin seeds before serving.