One Pan Rainbow Carrot Noodles

Okay so this recipe is like my O.G. favorite, as my boyfriend likes to call it, “Rabbit Food” recipe hehe. It’s just so freakin’ easy, versatile, is great for using up any leftovers in the fridge, takes minimal prep and dishes, and it’s QUICK (AKA when I come home and am starving I can whip this bad boy up and be cozied up on the couch with my steamy bowl of carrot noodz watchin a show in 10 minutes flat).

The recipe here is really more of a loose guideline because 1. I actually never measure anything I use for this recipe and 2. it tastes good with literally everything! Sometimes I use spinach instead of broccoli, or maybe I have some leftover zucchini that I’ll toss in for the heck of it. Or if you have any good quality flavored olive oil I highly recommend drizzling some of that in as a sauce. Or even tomato sauce! Really the options are endless here people.

The only thing I recommend doing 100% of the times you make this is poking holes in your tomatoes once they’re cooked and squishing them up with the noodz while still in the kitchen because this avoids any potential tomato squirting catastrophes from, say, ruining your new couch *cough cough.* Also, the warm tomato juice mixed in adds a very delicious extra oomph of flavor that you won’t want to miss out on.

One Pan Rainbow Carrot Noodles

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 Tbsp avocado oil, plus additional to drizzle on top
  • 5-6 large rainbow carrots with skin peeled
  • 10-12 cherry or grape tomatoes
  • 5-7 shitake mushrooms, sliced (or whatever mushrooms you prefer)
  • 1 cup broccoli florets, steamed
  • 1-2 Tbsp caramelized onions (optional)
  • 1 cooked chicken breast, chopped
  • 1/4 tsp Trader Joe’s Truffle Powder Seasoning (optional, you can use any seasoning you like really)
  • Freshly ground sea salt and pepper to taste

Directions

  1. Pre-heat a large saucepan or skillet over medium heat. Once hot, add the avocado oil and swirl to coat the pan.
  2. Add the tomatoes and mushrooms to the pan, stirring occasionally.
  3. Meanwhile, create your carrot “noodles” by using a carrot peeler to shave off noodles from each carrot.
  4. Once the mushrooms are beginning to become tender (about 5 minutes), add in your carrot noodles and cook until they become al dente, about 3 minutes.
  5. Add in your broccoli, onions, chicken, and seasoning to taste and cook for about 1 more minute until everything is heated throughout and can absorb the seasoning.
  6. Remove from the heat and serve immediately with an extra drizzle of avocado oil on top. Leftovers can be stored in an airtight container in the fridge for up to 3 days.


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