Roasted Carrot and Chickpea Bowl
A vibrant and healthy bowl featuring roasted carrots and chickpeas, complemented by a zesty tahini dressing. This recipe is packed with flavor and nutrients, perfect for a quick and satisfying meal.
Ingredients
Roasted Vegetables
- 4 medium carrots (sliced)
- 2 tablespoons olive oil
- 15 ounce chickpeas (drained and rinsed)
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 pinch salt
- 1 pinch ground pepper
Quinoa
- 1 cup quinoa (rinsed)
- 2 cups water
Tahini Dressing
- 2 tablespoons tahini
- 1 lemon lemon juice (juiced)
- 1 clove garlic (minced)
- 2 tablespoons water
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat oven to 425°F (220°C).
- Toss carrots, chickpeas, olive oil, cumin, paprika, salt and pepper until evenly coated.
- Spread mixture on a baking sheet and roast for 20-25 minutes until carrots are tender and chickpeas are golden.
- Combine quinoa, water and salt in a saucepan, bring to a boil, then simmer for 15 minutes until liquid is absorbed.
- Whisk tahini, lemon juice, garlic and water in a small bowl until smooth.
- Divide quinoa between bowls, top with roasted vegetables, drizzle with tahini dressing and sprinkle with parsley.
Notes
For added flavor, try adding a pinch of red pepper flakes to the roasted vegetables.
Nutrition
Calories: 650kcal | Carbohydrates: 85g | Protein: 25g | Fat: 30g | Sodium: 400mg