Roasted Carrot Pistachio Quinoa Bowl (Printable)

Vibrant bowl with roasted carrots, pistachios, quinoa, and mint yogurt

# What You’ll Need:

→ Vegetables

01 - 4 large carrots, peeled and cut into 3-inch batons
02 - 1 small red onion, sliced into 1/2-inch wedges
03 - 2 cups baby spinach leaves

→ Grains

04 - 1 cup quinoa, rinsed thoroughly
05 - 2 cups water or vegetable broth

→ Nuts & Seeds

06 - 1/2 cup shelled pistachios, roughly chopped

→ Mint Yogurt

07 - 1 cup plain Greek yogurt
08 - 2 tablespoons fresh mint leaves, finely chopped
09 - 1 tablespoon fresh lemon juice
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

→ Seasonings & Oils

12 - 2 tablespoons olive oil
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Preheat the oven to 425°F. Position rack in the center of the oven.
02 - Combine carrots and red onion in a large bowl. Drizzle with olive oil, then sprinkle with cumin, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Spread seasoned vegetables in a single layer on a rimmed baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until carrots are tender and edges are caramelized.
04 - While vegetables roast, combine quinoa and water (or broth) in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - Whisk together Greek yogurt, chopped mint, lemon juice, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
06 - Divide cooked quinoa evenly among four serving bowls. Arrange roasted carrots and onions on top along with baby spinach. Sprinkle with chopped pistachios.
07 - Drizzle mint yogurt generously over each bowl. Garnish with additional fresh mint leaves if desired. Serve immediately while vegetables are still warm, or enjoy at room temperature.

# Expert Advice:

01 -
  • The roasted carrots develop this incredible caramelized sweetness that pairs perfectly with tangy yogurt
  • Everything can be prepared ahead and assembled in minutes for the easiest weekday lunch
  • Each bowl delivers protein, fiber, and healthy fats without that heavy after meal feeling
02 -
  • Do not crowd the baking sheet or the vegetables will steam instead of roast
  • Let the roasted vegetables cool for just 5 minutes so they do not wilt the fresh spinach
  • The quinoa can be made up to 3 days ahead and stored in the refrigerator
03 -
  • Toast the pistachios in a dry pan for 2 minutes to bring out their natural oils
  • Add a handful of fresh herbs like parsley or cilantro for extra freshness

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