Description
Discover how to make a delicious Maple Glazed Carrot and Chickpea Grain Bowl that’s packed with flavor and nutrients. Perfect for a healthy meal option!
Ingredients
- 1 cup (240 ml) quinoa (185 grams)
- 1 1/2 cups (360 ml) water (355 milliliters)
- 1 pound (454 g) carrots, peeled and sliced (450 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 2 tablespoons (30 ml) maple syrup (30 milliliters)
- 1 teaspoon (5 ml) ground cumin (2 grams)
- 1/2 teaspoon (3 ml) salt (3 grams)
- 1/4 teaspoon (1 ml) black pepper (0.5 grams)
- 1 can chickpeas, drained and rinsed (15 ounces (425 g) or 425 grams)
- 1/4 cup (60 ml) pumpkin seeds (35 grams)
- 1/4 cup (60 ml) chopped fresh parsley (15 grams)
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
- 1 tablespoon (15 ml) tahini (15 grams)
- 1 garlic clove, minced
Instructions
- Rinse the quinoa under cold water until the water runs clear.
- In a medium saucepan, combine quinoa and water.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked.
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine sliced carrots, olive oil, maple syrup, cumin, salt, and black pepper.
- Toss until carrots are evenly coated.
- Spread carrots in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes, stirring once, until carrots are tender and caramelized.
- In a large bowl, combine roasted carrots, cooked quinoa, and chickpeas.
- Add pumpkin seeds and chopped parsley to the bowl.
- In a small bowl, whisk together lemon juice, tahini, and minced garlic.
- Pour the tahini dressing over the quinoa mixture.
- Toss gently until everything is well combined.
- Serve the grain bowl warm or at room temperature.
Notes
- Consider adding grilled chicken or tofu for extra protein.
- Customize with roasted sweet potatoes or bell peppers.
- Experiment with fresh herbs like cilantro or dill for added flavor.