Roasted Carrot Harissa Quinoa Bowl (Printable)
Spicy roasted carrots meet fluffy quinoa and whipped feta in this vibrant Mediterranean bowl
# What You’ll Need:
→ Vegetables
01 - 4 large carrots, peeled and sliced into ½-inch sticks
02 - 1 red onion, cut into wedges
03 - 1 cup cherry tomatoes, halved
→ Grains
04 - 1 cup quinoa, rinsed
05 - 2 cups vegetable broth or water
→ Legumes
06 - 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
→ Harissa Marinade
07 - 2 tbsp harissa paste
08 - 2 tbsp olive oil
09 - 1 tsp honey or maple syrup
10 - ½ tsp ground cumin
11 - ½ tsp smoked paprika
12 - Salt and pepper, to taste
→ Whipped Feta
13 - 6 oz feta cheese, crumbled
14 - ¼ cup Greek yogurt
15 - 1 tbsp olive oil
16 - 1 tbsp lemon juice
→ Garnishes
17 - ¼ cup fresh parsley, chopped
18 - 2 tbsp toasted pumpkin seeds or sunflower seeds
19 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss carrots and red onion with harissa paste, olive oil, honey, cumin, smoked paprika, salt, and pepper until evenly coated.
03 - Spread carrots and onion on half of the baking sheet. On the other half, spread chickpeas. Drizzle chickpeas with a little olive oil and season with salt and pepper.
04 - Roast for 20 minutes, add cherry tomatoes to the tray, and continue roasting for another 10 minutes, until vegetables are tender and chickpeas crisp.
05 - Meanwhile, bring vegetable broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
06 - For the whipped feta, combine feta, Greek yogurt, olive oil, and lemon juice in a food processor or blender. Blend until smooth and creamy.
07 - To assemble, divide quinoa among bowls. Top with roasted carrots, onion, tomatoes, and crispy chickpeas. Add a generous dollop of whipped feta. Sprinkle with parsley and pumpkin seeds. Serve with lemon wedges.
# Expert Advice:
01 -
- The whipped feta transforms from simple topping into the creamy, tangy bridge that pulls everything together
- Roasting vegetables with harissa creates this sweet heat profile that keeps you coming back for just one more bite
02 -
- Drying chickpeas thoroughly with paper towels before roasting is the difference between crispy and soggy, don't skip this step
- Adding tomatoes halfway through prevents them from disintegrating while still allowing them to burst and concentrate their flavor
03 -
- Make a double batch of whipped feta, it keeps for a week and transforms everything from toast to roasted vegetables
- If your harissa is especially mild, add a pinch of cayenne to the vegetable coating for extra depth