Name: Roasted carrot and chickpea bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 cup canned chickpeas, drained, rinsed, and patted dry; 4 medium carrots, peeled and cut into 1/2-inch pieces; 1 tsp extra virgin olive oil; 1 tsp cumin; 1/2 tsp smoked paprika; 1 tsp salt; 2 1/2 tbsp quinoa, rinsed; 1/4 cup water; 1 1/2 tbsp fresh parsley, chopped; 2/3 cup nonfat Greek yogurt; 1 tbsp lemon juice; 1 clove garlic, minced; 2 tbsp unflavored whey protein powder; 2 tbsp cold water

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the patted-dry chickpeas and carrot pieces with the olive oil, cumin, smoked paprika, and half the salt. Spread in a single layer and roast for 30 to 35 minutes, shaking the pan halfway, until the carrots are tender and browned at the edges.
While the vegetables roast, combine the rinsed quinoa, water, and a pinch of the remaining salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork and stir in the parsley. Done when quinoa is fluffy and water is absorbed.
In a small bowl, whisk the whey protein powder into the lemon juice and cold water until perfectly smooth. Whisk in the Greek yogurt, minced garlic, and the final pinch of salt until the dressing is the consistency of thick cream.
Spoon the herbed quinoa into a bowl. Top with the roasted carrots and chickpeas, then drizzle the lemon yogurt dressing over everything.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes