Golden Roasted Carrot Hummus Bowls
A delightful combination of roasted carrots and creamy hummus, perfect for a nutritious and satisfying plant-based lunch.
Equipment
- 1 baking sheet lined with parchment paper
- 1 food processor
- 1 mixing bowl medium
Ingredients
Roasted Carrots
- 1 pound carrots peeled and cut into sticks
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Hummus
- 1 can 15 oz chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 cloves garlic minced
- 2 tbsp lemon juice
- 1/4 cup ice-cold water
- 1/2 tsp salt
Toppings
- 1 cup cooked quinoa
- 1 avocado sliced
- 1/2 cup cherry tomatoes halved
- 2 tbsp fresh parsley chopped
Instructions
Preparation
- Preheat the oven to 425°F. Toss the carrot sticks with olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway through, until tender and caramelized.
- In a food processor, combine the chickpeas, tahini, garlic, lemon juice, and salt. Blend until smooth, adding ice-cold water gradually until the desired consistency is reached. Taste and adjust seasoning if needed.
- Cook the quinoa according to package instructions. Fluff with a fork and set aside.
Serving
- Divide the cooked quinoa among four bowls. Add a generous scoop of hummus and top with roasted carrots. Garnish with sliced avocado, cherry tomatoes, and fresh parsley. Drizzle with olive oil if desired.
- Serve immediately while the carrots are warm. Enjoy this bowl as a main course or pair with a side salad for a larger meal.
Storage
- Store any leftover components in separate airtight containers in the refrigerator for up to 5 days. Reheat the carrots before reassembling the bowls.
- Hummus can be frozen for up to 3 months. Thaw in the refrigerator and stir well before serving.
Notes
Pro Tips: Cut carrots evenly for consistent roasting. Use ice-cold water in hummus for a creamy texture. Taste and adjust seasoning.
Ingredient Substitutions: Substitute carrots with sweet potatoes. Use gluten-free grains if needed.
How to Serve: Pair with a fresh salad or soup for a complete meal.
Storage & Freshness: Store components separately to maintain freshness.
Make-Ahead Tips: Prepare the hummus and roast the carrots in advance for quick assembly.
Ingredient Substitutions: Substitute carrots with sweet potatoes. Use gluten-free grains if needed.
How to Serve: Pair with a fresh salad or soup for a complete meal.
Storage & Freshness: Store components separately to maintain freshness.
Make-Ahead Tips: Prepare the hummus and roast the carrots in advance for quick assembly.