Maple Roasted Carrot & Quinoa Bowl with Tahini Drizzle Recipe

If you’re on the lookout for a meal that’s not only delicious but also nourishing and simple to prepare, the Maple Roasted Carrot & Quinoa Bowl with Tahini Drizzle is exactly what you need. This vibrant bowl is a fantastic way to enjoy seasonal vegetables and plant-based protein, all dressed with a luscious tahini sauce that ties everything together.

In this post, I’ll guide you through every detail—from picking the freshest ingredients to step-by-step preparation, plus tips and variations to make this recipe your own. Whether you’re a busy professional, a meal prep enthusiast, or simply craving a wholesome bowl, this recipe will become a favorite in your kitchen.

The Core Ingredients: What Makes This Bowl Special?

Let’s start by breaking down the main ingredients that create the unique flavor profile of this dish.

1. Maple Roasted Carrots

Carrots roasted to tender perfection with a glaze of pure maple syrup offer a natural sweetness balanced by warm spices like cumin and smoked paprika. Roasting intensifies the flavor and brings out caramelized edges that contrast beautifully with the softness inside.

Key points:

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• Use fresh, firm carrots for the best texture.
• Maple syrup adds subtle sweetness and caramelization.
• Spices like cumin and smoked paprika add depth and warmth.

2. Fluffy Quinoa

Quinoa serves as the protein-packed, gluten-free base of this bowl. Its slightly nutty flavor complements the sweetness of the carrots perfectly while providing a filling and nutritious element.

Key points:

• Rinse quinoa before cooking to remove any bitterness.
• Cook quinoa in vegetable broth for extra flavor.
• Fluff with a fork to keep it light and airy.

3. Creamy Tahini Drizzle

Tahini, made from ground sesame seeds, adds a rich, nutty, and creamy texture. Mixed with lemon juice, garlic, and a touch of maple syrup, the dressing delivers a balanced tangy and sweet note that elevates the entire bowl.

Key points:

• Use smooth tahini for a silky sauce.
• Adjust water to get the right drizzle consistency.
• Fresh lemon juice brightens the sauce, while garlic adds pungency.

4. Fresh Greens and Garnishes

Baby spinach or mixed greens provide freshness and color, while pomegranate seeds add bursts of juicy sweetness and pumpkin seeds contribute crunch and healthy fats.

Step-by-Step Preparation Guide

Making the Maple Roasted Carrot & Quinoa Bowl with Tahini Drizzle is straightforward. Here’s how to do it:

Step 1: Prepare and Roast the Carrots

• Preheat your oven to 200°C (about 400°F).
• Peel and cut carrots into uniform sticks to ensure even roasting.
• Toss carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper.
• Spread evenly on a parchment-lined baking sheet.
• Roast for 20–25 minutes, flipping halfway, until golden and tender.

Pro tip: Use parchment paper to avoid sticking and easy cleanup.

Step 2: Cook the Quinoa

• Rinse 1 cup of quinoa under cold running water.
• Bring 2 cups of vegetable broth to a boil in a saucepan.
• Add quinoa and a pinch of salt.
• Cover, reduce heat to low, and simmer for 15 minutes.
• Turn off heat, let rest for 5 minutes, then fluff with a fork.

Pro tip: Cooking quinoa in broth instead of water adds a richer taste.

Step 3: Make the Tahini Drizzle

• In a bowl, combine ¼ cup tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, minced garlic, and a pinch of salt.
• Slowly whisk in warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
• Taste and adjust seasoning if needed.

Pro tip: If your tahini is too thick, warming it slightly before mixing can help.

Step 4: Assemble the Bowl

• Divide the cooked quinoa into bowls.
• Add a handful of fresh baby spinach or mixed greens on the side.
• Layer the roasted carrots on top.
• Drizzle generously with tahini sauce.
• Sprinkle pomegranate seeds and roasted pumpkin seeds for color and crunch.

Step 5: Serve and Enjoy

Serve warm, at room temperature, or chilled. This bowl is versatile and can be adapted to your preference.

Tips and Tricks for the Best Maple Roasted Carrot & Quinoa Bowl

• Choosing Carrots: Look for bright, firm carrots with no signs of wilting or cracks.
• Maple Syrup: Use 100% pure maple syrup for authentic flavor and better caramelization.
• Quinoa: For extra texture, toast quinoa in a dry pan for 2-3 minutes before cooking.
• Tahini Sauce: Adjust the garlic amount to your liking or add a pinch of cayenne for spice.
• Meal Prep: Store roasted carrots and quinoa separately, drizzle tahini just before serving to keep it fresh.

Variations to Make This Bowl Your Own

The beauty of this recipe is its adaptability. Here are a few ideas to customize your Maple Roasted Carrot & Quinoa Bowl:

Protein Boosters

• Add roasted chickpeas, grilled tofu, or sautéed tempeh for extra protein.
• Sprinkle some crumbled feta or goat cheese if you’re not vegan.

Vegetable Swaps

• Use sweet potatoes, butternut squash, or parsnips instead of carrots for variety.
• Add shredded kale or arugula for a peppery twist.

Flavor Twists

• Swap maple syrup with honey or agave nectar (if not strictly vegan).
• Add fresh herbs like parsley, cilantro, or mint to brighten the bowl.
• Drizzle with a bit of chili oil for a subtle heat layer.

Serving Suggestions: Pairing and Presentation

This bowl works well as a stand-alone meal but can also complement other dishes.

• Serve with a side of warm flatbread or crusty sourdough.
• Add a light soup or salad for a fuller menu.
• Garnish with edible flowers or microgreens to impress guests visually.

Storing and Reheating

• Store components in airtight containers in the fridge for up to 4 days.
• Keep the tahini sauce separate until ready to serve.
• Reheat roasted carrots gently in the oven to restore their texture.
• Quinoa can be microwaved with a splash of water to fluff it back up.

Why This Recipe Is Perfect for Every Season

• Spring & Summer: Enjoy this bowl chilled or at room temperature with fresh greens and herbs.
• Fall & Winter: Warm it up for comforting nourishment during colder months, adding warming spices if you like.

Final Thoughts

The Maple Roasted Carrot & Quinoa Bowl with Tahini Drizzle is more than just a recipe—it’s a celebration of natural, wholesome ingredients coming together in a way that’s satisfying, colorful, and deeply nourishing. It’s perfect for those who want to eat clean without sacrificing flavor or ease of preparation.

Try it for your next meal and discover how simple ingredients can be transformed into a culinary delight that nourishes both body and soul.

Healthy Recipes

Maple Roasted Carrot & Quinoa Bowl with Tahini Drizzle Recipe

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Cooking Method: Roasting, Stovetop Cuisine: Mediterranean Courses: Dinner, Lunch

Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins Difficulty: Beginner Cooking Temp: 200  C Servings: 4 Best Season: All Seasons

Description

This wholesome Maple Roasted Carrot & Quinoa Bowl with Tahini Drizzle is a nutrient-packed vegetarian dish bursting with flavor. Tender roasted carrots glazed in maple syrup are paired with fluffy quinoa, fresh greens, and a creamy tahini dressing. Perfect for a healthy lunch, dinner, or meal prep, this colorful bowl offers a satisfying balance of sweet, savory, and nutty flavors.

Ingredients

Scale

1/2x 1x 2x 3x

For the Roasted Carrots

• 600 g carrots (peeled, sliced into sticks)
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.5 tsp sea salt
• 0.25 tsp black pepper

For the Quinoa Base

• 1 cup quinoa (rinsed)
• 2 cups vegetable broth (or water)
• 0.25 tsp salt

For the Tahini Drizzle

• 0.25 cup tahini
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp maple syrup
• 1 small garlic clove (minced)
• 4 tbsp 4–5 warm water (adjust for consistency)
• Pinch of salt

For the Bowl Assembly

• 2 cups baby spinach (or mixed greens)
• 0.5 cup pomegranate seeds (optional, for garnish)
• 0.25 cup roasted pumpkin seeds (pepitas)

Instructions

Prepare and Roast the Carrots

1. Peel and slice carrots into uniform sticks. Place them on a parchment-lined baking sheet. Drizzle with olive oil and maple syrup, then sprinkle cumin, smoked paprika, salt, and pepper. Toss well to coat. Roast at 200°C for 20–25 minutes, flipping halfway, until tender and slightly caramelized.

Cook the Quinoa

1. While the carrots roast, rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Turn off the heat and let rest for 5 minutes before fluffing with a fork.

Make the Tahini Drizzle

1. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add warm water, whisking until the sauce is smooth and pourable. Adjust consistency as desired.

Assemble the Bowl

1. Divide quinoa evenly between bowls. Add a handful of spinach or greens to each. Top with maple roasted carrots. Drizzle generously with tahini sauce. Garnish with pomegranate seeds and pumpkin seeds for crunch and color.

Serve & Enjoy

1. Serve warm or at room temperature. This dish can also be packed into containers for meal prep and enjoyed cold.

Note

Meal Prep: Store components separately in airtight containers for up to 4 days. Keep tahini sauce refrigerated and shake before using.

Variations: Add roasted chickpeas for extra protein or swap quinoa for couscous or brown rice.

Flavor Boost: Sprinkle feta or goat cheese crumbles for a creamy, tangy touch.

Make It Spicy: Add a pinch of cayenne pepper to the carrots before roasting.

Keywords: healthy, vegan, meal prep, quinoa bowl, roasted vegetables