Roasted Carrot Harissa Quinoa Bowl (Printable)
Spiced roasted carrots, quinoa, greens and lemon yogurt for a vibrant, nourishing vegetarian bowl.
# What You’ll Need:
→ Roasted Carrots
01 - 1 pound carrots, peeled and cut into sticks
02 - 2 tablespoons olive oil
03 - 1 1/2 tablespoons harissa paste
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Quinoa
07 - 1 cup quinoa, rinsed
08 - 2 cups water
09 - 1/2 teaspoon salt
→ Lemon Yogurt
10 - 1 cup plain Greek yogurt
11 - 1 tablespoon lemon juice
12 - 1 teaspoon lemon zest
13 - 1 tablespoon olive oil
14 - 1/2 small garlic clove, finely grated
15 - Salt and black pepper, to taste
→ Bowl Assembly
16 - 4 cups mixed greens, such as arugula, spinach, or baby kale
17 - 1 cup cherry tomatoes, halved
18 - 1/4 cup fresh cilantro or parsley, chopped
19 - 1/4 cup toasted pumpkin seeds or pistachios
20 - 1/4 small red onion, thinly sliced (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss carrots with olive oil, harissa paste, cumin, salt, and black pepper in a large bowl. Spread in an even layer on the prepared baking sheet.
03 - Roast carrots for 25 to 30 minutes, turning halfway through, until tender and caramelized.
04 - Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - Whisk together Greek yogurt, lemon juice, lemon zest, olive oil, and garlic in a small bowl. Season with salt and black pepper to taste.
06 - Divide mixed greens among four serving bowls. Top with quinoa, roasted carrots, cherry tomatoes, and red onion.
07 - Drizzle with lemon yogurt sauce and sprinkle with herbs and toasted seeds or nuts. Serve immediately.
# Expert Advice:
01 -
- With very little effort, you end up with something that looks straight out of a café window.
- The harissa carrots come out sweet and deeply flavorful, and the lemony yogurt ties everything together in just the right way.
02 -
- Once I learned not to crowd the carrots, they roasted instead of steaming; don’t skimp on space.
- Zesting the lemon straight into the yogurt instantly made the sauce brighter and more fragrant—it’s worth the extra step.
03 -
- Harissa pastes vary wildly in heat—taste yours before using and adjust so it's craveable, not overwhelming.
- Leave the roasted carrots just a tad firm for the best texture in your bowl.