Maple Roasted Carrot & Quinoa Bowl with Tahini Drizzle Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method: ,
Cuisine:
Courses: ,
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
    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. 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.
    2. Cook the Quinoa
  2. 2
    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.
    3. Make the Tahini Drizzle
  3. 3
    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.
    4. Assemble the Bowl
  4. 4
    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.
    5. Serve & Enjoy
  5. 5
    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
Read it online: https://petitepanini.com/recipe/maple-roasted-carrot-quinoa-bowl-with-tahini-drizzle-recipe/