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Middle Eastern Quinoa Bowl
with chickpeas / carrots / dates / tahini sauce

Active: 45 Total: 45

We love a DIY meal, and these Middle Eastern Quinoa Bowls fit that bill perfectly. Set out all of the savory, colorful toppings and assemble the bowls however you'd like. The dates on top add some sweetness, but feel free to skip them or use raisins as a substitute.



Middle Eastern Quinoa Bowl:
  • Carrots - 1 lb , chopped
  • Dates, pitted - 8 , sliced (sub golden or regular raisins)
  • Parsley - 3 Tbsp , chopped
  • Beans, garbanzo (15 oz / 397 g) - 2 cans , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Za'atar - 2 tsp
  • Oil, cooking - 2 Tbsp
  • Curry powder, mild - 2 tsp
  • Chili powder - 2 tsp
  • Baby kale - 8 oz (sub baby arugula or baby spinach)
Lemony Tahini Sauce:
  • Yogurt, plain or Greek - 1 cup
  • Tahini - 2 Tbsp
  • Lemon juice - 1 Tbsp
  • Garlic powder - 1/2 tsp


  1. Quinoa - (Double if making Wednesday’s meal; If prepping right before cooking, get oven heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Carrots - Prep as directed. (Can be done up to 5 days ahead)

  3. Make sauce - Whisk together yogurt, tahini, lemon juice, and garlic powder. (Can be done up to 5 days ahead)

  4. Dates / Parsley - Prep as directed. Store separately.

  5. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C. 

  2. On a sheet pan, toss carrots with olive oil, Za’atar, and some salt. Roast until tender, 20 to 25 minutes.

  3. When the carrots are about halfway done roasting, toss beans with cooking oil, curry powder, chili powder, and some salt. Add the beans to the sheet pan with the carrots and roast everything together until carrots are tender and chickpeas are golden.

  4. If quinoa was made ahead, reheat in the microwave (reserve half if doubled).

  5. You can set everything out on the table and let everyone assemble the bowls themselves. Or, assemble bowls with a base of baby kale and quinoa. Top with roasted carrots, chickpeas, dates, and parsley. Serve sauce spooned over top. Enjoy!



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