Carrot Saté

2 lb.s Rainbow Carrots

3 Large Purple Onions

¼ Cup Tahini

¼ Cup Almond Butter

4 tbsp. Coconut Aminos

3 tbsp. Sriracha

1 tbsp. Minced Garlic

¼ Cup Water 

Lime Wedges

 

Chop carrots and onion into 1-inch-sized pieces. Lightly water-fry carrots until they are slightly tender. Skewer the onions and carrots with soaked wooden or metal skewers and set aside. To make the sauce, combine tahini, almond butter, coconut aminos, Sriracha, minced garlic and water in a small saucepan. Bring to a simmer then set aside. To cook the skewers, you can either grill over medium flame until you can see visible grill marks, or you can dry fry the entire skewer in a large non-stick pan over medium high heat, flipping occasionally. Serve skewers smothered in sauce with lime wedge and enjoy!

 

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