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VeganGluten FreeDairy Free

Prep Time: 10 minutes | Total Time: 30 minutes
Servings: 4 | Calories: 170 | Sugar: 6g | Fat: 13g | Carbs: 14g | Fiber: 6g | Protein: 2g

INGREDIENTS

Carrots

  • 1 lb. carrots, peeled and cut into long strips
  • 2 Tbsp. olive oil
  • 1 tsp. smoked paprika
  • Sea salt and black pepper to taste

Dip

  • 1/2 cup cilantro
  • 1 medium avocado, peeled and pitted
  • 2 Tbsp. unsweetened coconut yogurt
  • 2 Tbsp. lime juice
  • 1 tsp. garlic powder
  • 1 tsp. sea salt

METHOD

  1. Pre heat oven to 350 degrees.
  2. In a medium sized bowl, combine carrots and olive oil and toss to coat. Lay out evenly on a 9×13 cookie sheet and season with paprika, pepper and salt to taste.
  3. Bake for 30 minutes or until browned.
  4. Meanwhile, combine dip ingredients in the base of a blender and pulse until well combined.
  5. Serve with roasted carrot fries
  6. 1 cup carrots and 2 Tbsp. of dip is a serving size.
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