Roasted Carrot Turmeric Quinoa Bowl (Printable)
Spiced roasted carrots, turmeric quinoa, greens, avocado and citrus-tahini for a bright, nourishing plant-forward bowl.
# What You’ll Need:
→ Roasted Carrots
01 - 4 large carrots, peeled and cut into 1/2-inch thick diagonals
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon ground turmeric
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon smoked paprika
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon ground black pepper
→ Turmeric Quinoa
08 - 1 cup quinoa, rinsed
09 - 2 cups vegetable broth
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon salt
→ Citrus Tahini Dressing
12 - 1/3 cup tahini
13 - 1/4 cup freshly squeezed orange juice
14 - 2 tablespoons lemon juice
15 - 1 tablespoon maple syrup
16 - 1 clove garlic, finely grated
17 - 1/4 teaspoon salt
18 - 3–5 tablespoons cold water, to thin as needed
→ Bowl Assembly
19 - 1 cup baby spinach or mixed greens
20 - 1/2 cup thinly sliced radishes
21 - 1/2 cup chopped cucumber
22 - 1 avocado, sliced
23 - 1/4 cup toasted pumpkin seeds
24 - 2 tablespoons chopped fresh parsley or cilantro
# How-To Steps:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Toss carrot slices with olive oil, turmeric, cumin, smoked paprika, sea salt, and black pepper in a mixing bowl. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until carrots are tender and caramelized.
04 - Combine rinsed quinoa, vegetable broth, turmeric, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
05 - While carrots and quinoa cook, whisk tahini, orange juice, lemon juice, maple syrup, grated garlic, and salt in a bowl. Add cold water, one tablespoon at a time, until smooth and pourable.
06 - Divide baby spinach or mixed greens among serving bowls. Top with a scoop of turmeric quinoa. Arrange roasted carrots, radishes, cucumber, and sliced avocado over the quinoa.
07 - Generously drizzle bowls with citrus tahini dressing. Sprinkle with toasted pumpkin seeds and fresh chopped herbs. Serve immediately.
# Expert Advice:
01 -
- The dressing is brilliant—it feels like sunshine on your palate and gives the bowl its signature punch.
- Leftovers taste amazing straight from the fridge, making lunch the next day surprisingly exciting.
02 -
- Don't skip parchment—scrubbing caramelized turmeric off a baking sheet takes ages, as I learned (twice)!
- Letting the quinoa sit covered for those 5 minutes seems small, but it makes it so much fluffier every time.
03 -
- Always zest a bit of the orange into the dressing for bonus fragrance—it’s subtle, but makes it sing.
- Letting the carrots cool a few minutes before assembling keeps the greens from wilting too quickly.