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Roasted carrots, kale, quinoa, chickpeas and pumpkin seeds in a bowl topped with tahini sauce.

Roasted Carrot, Kale and Quinoa Bowl

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Description

This cozy, nourishing carrot, kale and quinoa bowl is vegan, gluten-free and oh so flavourful and delicious. Whole roasted carrots melt in your mouth and pair perfectly with tangy lemon tahini dressing and crunchy pumpkin seeds. 


Ingredients

Scale

For the Roasted Carrots

  • 812 medium whole carrots (23 carrots per bowl)
  • 1/2 tsp olive or avocado oil
  • sprinkle of salt and pepper

For the Lemon Tahini Sauce

For the Bowls

  • 2 cups cooked quinoa (1 cup dry, about 1/2 cup cooked per bowl)
  • 4 cups de-stemmed and finely chopped kale (about 1 big handful per bowl)
  • approx. 2 cups chickpeas (about 1/2 cup per bowl)
  • 8 tbsp pepitas (2 tbsp per bowl)

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Roast the Carrots: To make the roasted carrots, give whole carrots a good scrub to clean then place on a baking pan lined with a silicone baking mat or parchment paper. Drizzle with the oil and sprinkle with salt and pepper, then roll them around to coat.
  3. Roast the carrots for 20 minutes, shake the pan, then continue roasting for another 10-15 minutes until the carrots can be pierced with a fork but still have some firmness to them.
  4. Cook the Quinoa: To make the quinoa, bring 2 cups of water to a boil stovetop in a medium-sized saucepan. Add the quinoa, cover and reduce heat to low. Lightly simmer for 15 minutes. Remove from heat and let sit for 5 minutes, covered. Remove the lid and fluff with a fork.
  5. Make the Tahini Sauce: To make the tahini dressing, add all the dressing ingredients to a bowl or container and until smooth and creamy. Slowly add water to adjust the consistency, it should be thick and creamy but pourable.
  6. Prepare the Kale: On a cutting board or in a bowl, drizzle the kale with 1/4 tsp olive oil or avocado oil. Massage and squeeze the kale for 1-2 minutes until softened.
  7. Assemble Bowls: Divide the kale, quinoa, chickpeas and carrots between 4 servings. Top each with tahini sauce and sprinkle with the pumpkin seeds and enjoy.

Notes

Store leftovers in the fridge in a sealed container or up to 4 days. Reheat in the microwave or enjoy cold. Store dressing separately until just before serving.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 461
  • Sugar: 14 g
  • Sodium: 400 mg
  • Fat: 19 g
  • Carbohydrates: 61 g
  • Fiber: 14 g
  • Protein: 17 g

Keywords: quinoa chickpea salad