Description
A simple and satisfying one-pan meal featuring roasted carrots and chickpeas, perfect for busy weeknights.
Ingredients
Scale
- 4 medium carrots
- 1 can chickpeas (drained and rinsed)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 cups cooked quinoa
- 1 cup baby spinach
- 2 tablespoons chopped parsley
- 1 tablespoon tahini
- a handful of fresh herbs (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the carrots and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread the mixture on a baking sheet in a single layer and roast for 20 to 25 minutes, stirring halfway.
- Whisk together tahini, lemon juice, and a splash of water until smooth to make a sauce.
- Divide cooked quinoa and baby spinach among bowls, then top with roasted carrots and chickpeas.
- Drizzle the tahini sauce over each bowl and garnish with chopped parsley before serving.
Notes
Don’t skip the tahini sauce for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg