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Roasted Carrot Tahini Quinoa Bowls

This Roasted Carrot Tahini Quinoa Bowl is vibrant, nourishing, and packed with flavor! Perfect for an easy, wholesome meal anytime.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Plant-Based
Keyword: Easy, Gluten-Free, Healthy, Meal Prep, Quick, Vegan
Servings: 4 servings

Ingredients

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 4 medium carrots peeled and sliced
  • 3 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • 1/4 cup water or as needed
  • 1 tablespoon maple syrup or honey
  • to taste fresh parsley chopped

Instructions

  • Preheat your oven to 425°F (220°C). Peel and slice the carrots into roughly 1/4-inch thick rounds. Toss them in 3 tablespoons of olive oil, salt, and pepper until well coated. Spread the carrots out on a baking sheet in a single layer. Roast for about 20-25 minutes, flipping halfway through, until tender and caramelized.
  • While the carrots roast, rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  • In a small bowl, combine 1/4 cup tahini, 2 tablespoons lemon juice, minced garlic, and 1 tablespoon maple syrup or honey. Slowly whisk in 1/4 cup water, adding more if necessary, until smooth and pourable. Season with salt and adjust to taste.
  • Divide the fluffy quinoa between serving bowls. Top with roasted carrots and drizzle generously with tahini sauce. Sprinkle fresh chopped parsley on top.
  • Serve warm or at room temperature. Enjoy as is or paired with other roasted vegetables or dips.

Equipment

  • Baking Sheet
  • Medium Saucepan
  • Mixing Bowl
  • Sharp Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Store cooked quinoa, roasted carrots, and tahini sauce separately in airtight containers for up to 4 days in the refrigerator.
  • Freeze quinoa and roasted carrots for up to 2 months; tahini sauce is best fresh but can be frozen if needed.
  • Add water gradually to thin tahini sauce if it becomes too thick or hard to pour.
  • Substitute tahini sauce with hummus or avocado dressing for a nut- and seed-free option.
  • Feel free to swap carrots with sweet potatoes, beets, or cauliflower for seasonal variety.