Roasted Carrot Avocado Quinoa Bowl (Printable)
Vibrant bowl with roasted carrots, avocado, quinoa, and zesty lemon tahini.
# What You’ll Need:
→ Vegetables
01 - 4 medium carrots, peeled and sliced into 1/2-inch sticks
02 - 1 ripe avocado, sliced
03 - 2 cups baby spinach or arugula
04 - 1 small red onion, thinly sliced
05 - 1/4 cup chopped fresh parsley
→ Grains
06 - 1 cup quinoa, rinsed
07 - 2 cups water or vegetable broth
→ Lemon Tahini Dressing
08 - 1/4 cup tahini
09 - 3 tablespoons fresh lemon juice
10 - 1 tablespoon olive oil
11 - 1 tablespoon maple syrup or honey
12 - 1 small garlic clove, minced
13 - 2–4 tablespoons water, as needed for consistency
14 - Salt and freshly ground black pepper, to taste
→ Toppings
15 - 2 tablespoons roasted pumpkin seeds or toasted sesame seeds
16 - 1/4 cup crumbled feta cheese (omit for vegan)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the carrot sticks with 1 tablespoon olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.
03 - Combine rinsed quinoa and water or broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, and 2 tablespoons water. Add more water as needed to reach a pourable consistency. Season with salt and pepper.
05 - Divide the quinoa among four bowls. Top with roasted carrots, avocado slices, baby spinach or arugula, and red onion. Drizzle generously with lemon tahini dressing.
06 - Garnish with chopped parsley, pumpkin seeds, and feta cheese if desired. Serve immediately.
# Expert Advice:
01 -
- The roasted carrots get candy sweet and creamy while the quinoa stays fluffy, creating this perfect texture contrast in every bite.
- That lemon tahini dressing clings to everything and somehow makes simple quinoa taste like something youd order at a fancy cafe.
02 -
- Dont skip letting the quinoa stand covered for 5 minutes because it finishes cooking and fluffs up perfectly during that time.
- The dressing keeps thickening in the fridge so add another splash of water before using leftovers.
03 -
- Double the dressing and keep it in a jar in the fridge for quick salads all week.
- Toast the quinoa in a dry pan for 2 minutes before adding liquid to bring out a nutty flavor.