Curry Roasted Chickpea and Carrot Quinoa Bowl
with lemon-yogurt sauce
Canned chickpeas, baby carrots, and fast-cooking quinoa help make this vegetarian meal come together quickly. Paleo: sub shrimp for chickpeas.
Ingredients
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- 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
- Garlic - 1 clove, minced
- Yogurt, plain or Greek - 3/4 cup
- Lemon juice - 1 Tbsp
Nutrition Facts
Prep
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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)
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Beans - Drain and rinse.
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Make yogurt sauce - Mince garlic. Mix with yogurt and lemon juice. (Can be done up to 3 days ahead)
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Make
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Heat oven to 425F / 218C.
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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.
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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!