Ingredients
1/3 cup Zen Basil Seeds (6 tbsp)
24 oz plain grass-fed yogurt (or your favorite clean vegan yogurt)
1/4 tsp sea salt
3 bunches carrots
Carrot tops, chopped
2–3 cloves garlic, minced
Juice of 1 lemon
Extra virgin olive oil
Fresh basil leaves, chopped
Balsamic vinegar
Salt and black pepper, to taste
Chopped Brazil nuts (optional)
Instructions
In a large bowl, combine the Zen Basil Seeds, yogurt, and sea salt. Stir well, cover, and refrigerate overnight until thick and creamy.
Preheat your oven or air fryer to 400°F (200°C).
Wash the carrots, drizzle with olive oil, and roast for 10–12 minutes, or until tender and lightly caramelized.
In a separate bowl, massage the chopped carrot tops with lemon juice, salt, and pepper until softened.
Spread half of the Zen Basil yogurt mixture onto a serving plate.
Sprinkle the minced garlic over the yogurt, then layer on the carrot tops followed by the roasted carrots.
Drizzle with more of the Zen Basil yogurt mixture, followed by any remaining olive oil from the roasting pan.
Finish with a drizzle of balsamic vinegar, fresh lemon juice, chopped basil, and a final sprinkle of salt and black pepper.
Top with chopped Brazil nuts, if desired, and serve immediately. 🌱🥕
