Habanero Carrot Grilled Veggie Bowls

A plant-forward dish with real depth and heat

Habanero Carrot is one of those sauces that surprises people. The carrot sweetness, the habanero heat, the way it transforms roasted or grilled vegetables. This bowl is hearty, colorful, and perfect for summer nights when you want something lighter but still bold.

Why Habanero Carrot shines

• Carrot sweetness complements charred veggies

• Habanero adds clean, assertive heat

• Works beautifully as a dressing base

Ingredients

• 2 zucchinis, sliced

• 1 red onion, wedges

• 1 red bell pepper, strips

• 1 cup cherry tomatoes

• 2 tbsp olive oil

• Salt + pepper

• 1 cup cooked quinoa

• 2–3 tbsp Habanero Carrot

• 1 tbsp lemon juice

Instructions

1. Toss veggies with olive oil, salt, and pepper. Grill until charred.

2. Mix Habanero Carrot with lemon juice to make a quick dressing.

3. Build bowls with quinoa, grilled veggies, and a drizzle of the dressing.

4. Add extra sauce if you want more heat.

Serving Notes

Great with grilled halloumi or chicken for added protein.