Roasted Carrot Hummus Bowls

Roasted carrots, quinoa, hummus, cucumber, chickpeas, and tahini make easy vegetarian grain bowls ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb carrots
• 2 tbsp olive oil
• 1 tsp ground cumin
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 2 cups cooked quinoa
• 1 cup hummus
• 1 medium cucumber
• 0.5 cup cooked chickpeas
• 2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water

Cooking instructions

1. Heat the oven to 425°F. Peel the carrots and cut them into 1-inch pieces. Toss with olive oil, cumin, salt, and pepper on a rimmed baking sheet. (about 5 min) — 425°F
2. Roast the carrots for 20 to 25 minutes, turning once, until browned at the edges and easily pierced with a fork. (about 25 min) — 425°F
3. Warm the cooked quinoa and chickpeas in a saucepan over medium-low heat for 3 to 5 minutes, stirring occasionally, until heated through. (about 5 min) — medium-low
4. Whisk the tahini, lemon juice, and water until smooth, adding another teaspoon of water if needed for drizzling. (about 2 min)
5. Divide the quinoa, hummus, sliced cucumber, and chickpeas among four bowls. Top with the roasted carrots and drizzle with tahini sauce. (about 3 min)