I don’t know about you, but before I was vegan I LOVED any meats that were “coffee crusted”. It adds such a unique depth of flavor that works well with so many things. I feel like people are scared to coffee crust vegetables… but let me tell you, you won’t be sorry you did. Carrots are one of my favorite things to do this with, because the sweetness from the carrots helps to balance the bitterness of the coffee & leads to a really amazing finished result. I wanted to make this a bit more unique, so I added in some Chinese five spice, which really brings something special to this recipe. This is a really healthy dish, and can be served at any holiday party, or made just as a healthy lunch! I guarantee you’ll love this just as much as I do.
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These carrots are seriously some of the most delicious things you’ll ever make. Like honestly, fuck the rest of the dish… I could eat just a whole tray of these by themselves. They couldn’t be easier to make as well. I like to use rainbow carrots for this, because I think the variety of colors is really beautiful, but any kind of carrot you want to use is totally fine! I like to peel my carrots, but leave a bit of the tops on so that its a bit more aesthetically pleasing and more “rustic” looking. Once you’ve prepped your carrots, add them to a baking tray. If your carrots are exceptionally large, you can cut them in half lengthwise, but mine were on the smaller side, so I just left them whole.
To your carrots, add your olive oil, salt, pepper, ground coffee, Chinese five spice, and lemon juice. Toss them around until they’re coated in all the deliciousness, and then arrange in a single layer. Leave a little space between each carrot, this is important because we want them to roast up instead of just steam next to each other. Once your carrots are ready to go, pop them in a 425F preheated oven on the middle rack, and cook for 25-35 min (leaving them fully alone the entire time) until they’re fork tender & slightly charred on the edges.
For the ‘dressing’, I decided to go with an herbed yogurt. The acidity from the yogurt, and freshness from the herbs is something you really need to cut through the richness of the coffee & five spice on the carrots. This yogurt couldn’t be easier to make as well, just simply mix your yogurt, chopped chives, dill, and parsley, lemon juice / zest, salt, and pepper until well combined. You want to make sure you’re using a plain unsweetened vegan yogurt for this though, I used the Plain Kite Hill Almond Yogurt. Its the same yogurt I use in almost every savory recipe and its amazing. The plain forager cashewgurt is also just as amazing. Keep this covered in the fridge until you’re ready to serve.
For the quick salad to top this all off with, in a bowl just add your mixed greens, crushed walnuts, olive oil, and lemon juice (plus some salt / pepper if you wish), and mix well until everything is coated with the dressing.
Once your carrots are done roasting, remove them from the oven & allow them to cool for about 5 minutes, so that they don’t melt the yogurt or wilt the salad. Once slightly cooled, smear a healthy portion of the herbed yogurt to the bottom of your plate, then pile on some carrots, and top with a bit of the mixed green salad. You can serve this dish with a lemon wedge if desired (I highly recommend), and bam… you’re done! I told y’all this was super easy. Honestly the longest part of this recipe is roasting the carrots, you can make the salad and the yogurt while they’re in the oven too.
As always, I love seeing your recreations of my dishes, so make sure to tag me in photos on Instagram @plvntfood or #plvntfood so I can like & share them! Love y’all with all of my cold heart.
This recipe is a super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
Five-Spiced Coffee Carrot Salad
This Five-Spiced Coffee Carrot Salad with Herbed Yogurt is the perfect side dish to serve during the holiday season, if you want something a bit on the healthier side. Even if you don't serve this at a holiday party, it makes a perfect quick & easy lunch that's absolutely delicious.
Five-Spiced Coffee Carrots
- 2 lbs rainbow carrots
- 2 tbsp extra virgin olive oil
- 1 tbsp ground coffee
- 2 tsp salt
- 1 1/2 tsp Chinese five spice
- 1 tsp lemon juice
- 1 1/2 cups plain unsweetened vegan yogurt we used plain kite hill
- 1 1/2 tbsp fresh chives
- 1 1/2 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 tsp lemon juice
- 1 tbsp lemon zest
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 cups mixed greens
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice
- 3/4 cup crushed walnuts
Five-Spiced Coffee Carrots
Preheat your oven to 425F.
Toss your carrots in extra virgin olive oil, salt, pepper, ground coffee, Chinese five spice, & lemon juice.
Spread in a single layer on a baking sheet and bake for 25-35 minutes until fork tender and almost charred on the ends of the carrots.
Finely chop your herbs & mix everything together. Cover & keep in fridge until ready to use.
Toss your mixed greens with olive oil, lemon juice, and crushed walnuts.
Smear a bit of the herbed yogurt on the bottom of your plate.
Add 5-6 carrots on top of the yogurt, and then half on the carrots / half on the plate, add a bit of the mixed greens salad. Serve with a lemon wedge if desired.