Roasted Rainbow Carrot Quinoa Bowl (Printable)
Nourishing bowl with roasted rainbow carrots, quinoa, mixed greens and honey-lemon tahini for bright, balanced bites.
# What You’ll Need:
→ Vegetables
01 - 1 pound rainbow carrots, peeled and sliced on the bias
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
→ Grains
05 - 1 cup quinoa, rinsed
06 - 2 cups water
07 - 1/2 teaspoon salt
→ Greens & Toppings
08 - 4 cups mixed greens such as baby spinach, arugula, or kale
09 - 1/4 cup roasted pepitas
10 - 1/4 cup crumbled feta cheese (optional)
11 - 1 small avocado, sliced
12 - 2 tablespoons chopped fresh parsley
→ Honey Lemon Tahini Dressing
13 - 1/3 cup tahini
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 tablespoon honey
16 - 2 tablespoons warm water, plus more as needed
17 - 1 small garlic clove, minced
18 - 1/4 teaspoon salt
# How-To Steps:
01 - Set oven to 425°F and allow to fully preheat before proceeding.
02 - Toss sliced rainbow carrots with olive oil, sea salt, and black pepper. Arrange in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring once halfway, until carrots are golden and tender.
03 - Rinse quinoa under cold running water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes. Remove from heat and rest, covered, for 5 minutes. Fluff quinoa gently with a fork.
04 - In a mixing bowl, whisk together tahini, freshly squeezed lemon juice, honey, warm water, minced garlic, and salt until smooth. Incorporate additional water as needed to reach a creamy, pourable consistency.
05 - Divide cooked quinoa among four serving bowls. Top with mixed greens, roasted carrots, avocado slices, pepitas, crumbled feta cheese if desired, and a sprinkle of chopped parsley.
06 - Drizzle bowls generously with honey lemon tahini dressing and serve immediately.
# Expert Advice:
01 -
- The honey lemon tahini dressing is the kind of secret sauce that makes even leftover veggies taste gourmet.
- You can build these bowls in advance and they somehow only taste better the next day.
02 -
- Letting the quinoa sit, covered, after cooking really does make a difference—skipping it once left me with gluey grains.
- Don’t overdress your greens or they’ll wilt; add the tahini sauce just before eating for that creamy bite.
03 -
- Don’t rush the roasting step; well-browned carrots carry the whole dish.
- For ultra-creamy dressing, warm your tahini gently before whisking in the other ingredients.