These Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce are flavorful, cozy and filling! Put together them on Sunday and also you’ll have a scrumptious and nutritious, plant-based, lunch all week lengthy. They’re filled with protein and veggies and can be loved for dinner. And, don’t skimp on the inexperienced tahini sauce!
We sprinkled tons of carrot seeds on the finish of spring and I used to be so excited that almost all of them truly grew into carrots! We’ve been snacking on them all through the summer time, however I believed it will be enjoyable to make a recipe with the remaining carrots. These Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Dressing are contemporary, flavorful and filling!
Why You’ll Love These Roasted Carrot Couscous Bowls!
- Full of contemporary taste – The lemon parsley tahini dressing has a lot taste! It’s made with contemporary parsley, garlic, lemon juice, lemon zest, dijon mustard, tahini and olive oil. It’s vibrant in shade and taste, and the tahini provides some good creaminess.
- Nice for meal prep – I made these bowls particularly for meal prep lunches, however they are often loved for dinner as nicely. They’re nice for lunch as a result of they’re filled with veggies, protein and carbohydrates. They are going to hold you feeling full all afternoon, with out making you crash.
- Simple to make – I really like utilizing couscous as a result of it cooks extremely shortly, but it surely’s additionally hearty and filling. The dressing additionally comes collectively simply within the blender, whereas the carrots and chickpeas are roasting.
Roasted Carrot and Chickpea Couscous Bowl Recipe Substances
- Couscous – Couscous is technically thought-about to be a pasta, though it resembles a grain. It cooks up actually shortly and has a light taste, so it goes nicely with most different elements. Quinoa, rice or one other grain of alternative can simply be substituted, if desired.
- Carrots – I used a combination of carrots from my backyard after which just a few carrots from the grocery retailer. You should utilize common orange carrots or rainbow coloured carrots. The carrots and chickpeas get roasted with some oil, salt, pepper, paprika and garlic powder.
- Chickpeas – I used two cans of chickpeas for this recipe. Another sort of bean can be utilized as an alternative. Chickpeas add protein and go nicely with the opposite flavors.
- Lemon Parsley Dressing – This vibrant and flavorful dressing is made with just some elements. You will want additional virgin olive oil, parsley, lemon juice, lemon zest, garlic, maple syrup, dijon mustard, tahini, salt and pepper. The tahini provides creaminess and a slight nuttiness to the dressing. Cilantro might be used rather than the parsley, should you desire.
How To Make Couscous Bowls with Lemon Parsley Tahini Dressing
- Pre-heat oven to 425 levels F. Peel carrots and cube them into chunk sized items. Add the diced carrots to a big sheetpan, together with the chickpeas. Toss the carrots and chickpeas with the olive oil, paprika, garlic powder, salt and pepper, till all the things is evenly coated. Bake till carrots are fork tender and chickpeas are crispy, 30-40 minutes. Take away from the oven and put aside.
- Put together the couscous. Add 1 1/2 cups water to a small pot. Convey water to a boil. As soon as it begins boiling, flip the warmth off and add within the couscous. Give it a fast stir after which place the lid again on and let sit for about 5 minutes. Fluff couscous with a fork and put aside till prepared to make use of.
- Put together the dressing. Add all dressing elements to a blender, or small meals processor. Mix till clean, give the dressing a fast style and add any additional salt and pepper that’s wanted.
- Assemble the bowls. I like to put out 4 glass meal prep containers after which add an equal quantity of couscous to the underside of every one. Subsequent, high with an equal quantity of the roasted carrots and chickpeas. The dressing will be put instantly onto every bowl immediately, or you possibly can retailer the dressing in little containers till able to eat.
Recipe Ceaselessly Requested Questions
- This recipe is already vegan.
- Make this recipe gluten free by substituting the couscous to your favourite gluten free grain. You may also attempt to discover gluten free couscous, however I haven’t seen it very many locations.
- Ought to these bowls be served heat or chilled? They are often loved both approach! I normally simply eat them chilled, however you possibly can simply warmth them up within the microwave, if desired.
- How lengthy do leftovers final? If saved in an air-tight container within the fridge, leftovers ought to final about 5 days.
Have a query I didn’t reply? Ask me within the remark part beneath and I’ll get again to you ASAP!
Trying For Extra Vegetarian Meal Prep Recipes?
Protein Packed Three Bean Salad
Teriyaki Tofu Bowls with Greens
Loaded Quinoa and Candy Potato Salad
Peanut Soba Noodle Salad with Greens
Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce
Complete Time: 55 minutes
Yield: 4 1x
Weight-reduction plan: Vegan
Description
These Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce are flavorful, cozy and filling! Put together them on Sunday and also you’ll have a scrumptious and nutritious, plant-based, lunch all week lengthy. They’re filled with protein and veggies and can be loved for dinner. And, don’t skimp on the inexperienced tahini sauce!
- 1 1/2 cups dried couscous
- 6 cups diced carrots
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 1/2 tablespoons olive oil, or oil of alternative
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Non-obligatory toppings: contemporary parsley, chopped pistachios, or different nut of alternative
Lemon Parsley Tahini Dressing
- 1/2 cup additional virgin olive oil
- 1 cup loosely packed parsley leaves
- Juice and zest of 1 massive lemon
- 1–3 cloves garlic
- 1 1/2 teaspoons pure maple syrup, or honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Pre-heat oven to 425 levels F. Peel carrots and cube them into chunk sized items. Add the diced carrots to a big sheetpan, together with the chickpeas. Toss the carrots and chickpeas with the olive oil, paprika, garlic powder, salt and pepper, till all the things is evenly coated. Bake till carrots are fork tender and chickpeas are crispy, 30-40 minutes. Take away from the oven and put aside.
- Put together the couscous. Add 1 1/2 cups water to a small pot. Convey water to a boil. As soon as it begins boiling, flip the warmth off and add within the couscous. Give it a fast stir after which place the lid again on and let sit for about 5 minutes. Fluff couscous with a fork and put aside till prepared to make use of.
- Put together the dressing. Add all dressing elements to a blender, or small meals processor. Mix till clean, give the dressing a fast style and add any additional salt and pepper that’s wanted.
- Assemble the bowls. I like to put out 4 glass meal prep containers after which add an equal quantity of couscous to the underside of every one. Subsequent, high with an equal quantity of the roasted carrots and chickpeas. The dressing will be put instantly onto every bowl immediately, or you possibly can retailer the dressing in little containers till able to eat. Garnish with chopped pistachios and contemporary parsley, if desired. Get pleasure from these bowls for lunch or dinner.
Notes
Dressing shouldn’t be included in dietary info. The dressing recipe makes 1 cup, and you’ll select how a lot you need to placed on every bowl.
- Prep Time: 15 minutes
- Prepare dinner Time: 40 minutes
- Class: Lunch, Vegan
- Methodology: Stovetop, Oven
- Delicacies: American
