Roasted Carrot Tahini Quinoa Bowl (Printable)
A vibrant nourishing grain bowl featuring sweet roasted carrots, fluffy quinoa, creamy tahini dressing, and crunchy spiced chickpeas for a satisfying vegetarian meal.
# What You’ll Need:
→ Vegetables
01 - 4 large carrots, peeled and cut into ½-inch thick rounds
02 - 2 cups baby spinach or arugula, washed
03 - 1 small cucumber, thinly sliced
04 - 1 avocado, sliced
→ Grains
05 - 1 cup quinoa, rinsed
06 - 2 cups water
07 - ½ teaspoon salt
→ Crispy Chickpeas
08 - 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - ½ teaspoon garlic powder
13 - ½ teaspoon salt
→ Tahini Dressing
14 - ⅓ cup tahini
15 - Juice of 1 lemon
16 - 1 tablespoon maple syrup or honey
17 - 1 small garlic clove, minced
18 - 3–4 tablespoons water, as needed for thinning
19 - Salt and pepper, to taste
→ Garnishes
20 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
21 - 2 tablespoons chopped fresh parsley or cilantro
# How-To Steps:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
02 - Toss the carrot rounds with a drizzle of olive oil and a pinch of salt. Spread in a single layer on the first prepared baking sheet.
03 - On the second baking sheet, toss the drained chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, and salt until evenly coated. Spread in a single layer.
04 - Place both baking sheets in the oven and roast for 25–30 minutes, stirring halfway through, until the carrots are golden and tender and the chickpeas are crispy.
05 - While the vegetables roast, combine the rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is fully absorbed. Remove from heat and let stand 5 minutes covered, then fluff with a fork.
06 - In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt and pepper. Gradually add water, one tablespoon at a time, until the dressing is smooth and pourable.
07 - Divide the fluffy quinoa among four bowls. Top each with roasted carrots, crispy chickpeas, baby spinach or arugula, sliced cucumber, and avocado slices.
08 - Drizzle the tahini dressing generously over each bowl. Sprinkle with toasted pumpkin seeds and chopped fresh parsley or cilantro. Serve immediately.
# Expert Advice:
01 -
- The crispy chickpeas alone are worth making this, and they disappear faster than you expect.
- Everything roasts on one pan while the quinoa cooks, so cleanup is almost nonexistent.
- The tahini dressing pulls every single component together into something genuinely craveable.
02 -
- Wet chickpeas will steam instead of crisp, so dry them thoroughly or you will end up with soft disappointing nuggets.
- Tahini thickens as it sits, so whisk in a splash of water right before serving if the dressing has become too thick to drizzle.
03 -
- Shake the baking sheet of chickpeas really well at the halfway mark because the ones on the edges crisp faster and you want even browning.
- Taste the dressing on a carrot slice before adjusting seasoning because the lemon and tahini balance can shift depending on your brand of tahini.