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Curry Roasted Chickpea and Carrot Quinoa Bowl
with lemon-yogurt sauce

Active: 25 Total: 30

Canned chickpeas, baby carrots, and fast-cooking quinoa help make this vegetarian meal come together quickly. Paleo: sub shrimp for chickpeas.



  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Curry Roasted Chickpeas and Carrots:
  • Beans, garbanzo (14oz / 397g) - 2 cans
  • Baby carrots - 1 lb
  • Oil, cooking - 2 Tbsp
  • Curry powder - 2 tsp
  • Paprika - 2 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/4 tsp
Lemon Yogurt Sauce:
  • Garlic - 1 clove , minced
  • Yogurt, plain or Greek - 3/4 cup
  • Lemon juice - 1 Tbsp


  1. Quinoa - If prepping right before cooking, finish make steps #1 and #2 first. Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil and cover. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Beans - Drain and rinse.

  3. Make yogurt sauce - Mince garlic. Mix with yogurt and lemon juice. (Can be done up to 3 days ahead)

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  1. Heat oven to 425F / 218C.

  2. Toss beans and carrots with oil, curry powder, paprika, salt, and pepper. Spread out onto a sheet pan or two to prevent crowding. Roast for 20 to 30 minutes, until beans are crispy and carrots are browned. Season with more salt and pepper as needed.

  3. Warm up quinoa if made earlier. Divide quinoa between serving bowls. Top bowls with beans, carrots, and yogurt sauce (or set everything out to assemble at the table). Enjoy!



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