Ginger Vegetables With Basmatti

By Connie Jeon | Detox Friendly

Mar 18
Ginger Vegetables

Ginger Vegetables With Basmatti is a great meatless recipe idea! The ginger flavor from the vegetables is soaked up by the rice, making a delicious mix of spicy and crunchy ingredients. Even meat lovers like this dish (maybe as a side more than the main course… but hey, baby steps!). If you or someone you are cooking for needs that piece of meat, this can easily act as a side dish.

Ginger Vegetables with Basmatti
Save RecipeSave Recipe


  • 1 cup basmati rice
  • 1/2 lb carrots
  • 1/2 lb beans (wax, green, etc.)
  • 1/4 cup olive oil
  • 3 tbsp coconut aminos
  • Pinch of sea salt
  • 1 inch fresh ginger, grated
  • 1 Tbsp. sesame seeds


  • Preheat oven to 400 degrees F.
  • Prepare basmati rice according to instructions on package.
  • While rice is simmering, peel carrots and cut them in half lengthwise. Trim the beans. Place the carrots and beans in the bottom of a baking dish and set aside.
  • In a small bowl, whisk together the olive oil, honey, coconut aminos, sea salt, and fresh ginger. Pour the mixture over the carrots covering evenly.
  • Bake in the oven for 30-40 minutes, or until carrots are tender. Remove from oven, and sprinkle with sesame seeds. Serve over basmati rice.
195 cal
1 g
40 g
4 g

Click Here For Full Nutrition, Exchanges, and My Plate Info


About the Author

Dr. Connie shares her expertise on lifestyle factors that can drastically improve your health. She continues to strive to maintain her health despite her Lupus diagnosis and as a result, lives a thriving life helping others do the same.