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Spiced Carrot & Chickpea Bowls

Roasted carrots and chickpeas tossed with warm spices.Served over fluffy quinoa with feta and olives.A healthy vegetarian bowl perfect for meal prep.
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Prep Time 15 minutes
Course Main Course
Cuisine Mediterranean-inspired

Ingredients
  

  • 16 ounces whole carrots peeled and cut into wedges
  • 15- ounce can chickpeas drained, rinsed, and patted dry
  • 1 tablespoon canola oil
  • 1 teaspoon coriander
  • 1 teaspoon cumin seeds or ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • ½ cup crumbled feta cheese
  • ½ cup walnut pieces or pecans
  • ⅓ cup green olives roughly chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Peel the carrots and trim the stem ends. Slice each carrot into thirds, then cut each section into wedges of similar size.
  • Line a baking sheet with parchment paper if desired.
  • Place the carrots and chickpeas on the baking sheet.
  • Drizzle with canola oil.
  • Sprinkle with coriander, cumin, oregano, salt, cinnamon, and nutmeg.
  • Toss well until evenly coated.
  • Spread into a single layer.
  • Roast for 25 minutes, stirring halfway through cooking.
  • Meanwhile, rinse the quinoa thoroughly under cold water.
  • Add quinoa, water or vegetable broth, and a pinch of salt to a saucepan.
  • Bring to a boil, then reduce heat to low and cover.
  • Simmer for about 15 minutes until the liquid is absorbed.
  • Remove from heat and fluff with a fork.
  • In a small bowl, whisk together the lemon juice and honey.
  • Remove the roasted vegetables from the oven.
  • Drizzle the lemon-honey mixture over the carrots and chickpeas and toss gently.
  • Sprinkle with crumbled feta and walnuts.
  • Return to the oven for 10 minutes, or until the carrots are tender and the feta is lightly softened.
  • Divide the quinoa among serving bowls.
  • Top with the roasted carrot and chickpea mixture.
  • Finish with chopped green olives and serve immediately.

Notes

  • Couscous can replace quinoa for a quicker preparation.
  • Kalamata olives work well in place of green olives.
  • Add roasted red peppers for extra sweetness.
  • A dollop of Greek yogurt makes a delicious topping.
  • This recipe is ideal for meal prep lunches throughout the week