Maple Roasted Carrot and Chickpea Grain Bowls

• 1 lb carrots, peeled and chopped
• 1 15-oz can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 cup cooked quinoa or farro
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh cilantro
• 1/4 cup toasted pumpkin seeds
• Optional: crumbled feta cheese for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss carrots and chickpeas with olive oil, maple syrup, smoked paprika, cumin, and salt.
3. 3 Spread on a baking sheet and roast for 25-30 minutes, stirring once halfway through.
4. 4 While roasting, whisk together apple cider vinegar and Dijon mustard; season to taste.
5. 5 Divide cooked quinoa or farro into four bowls.
6. 6 Top each bowl with roasted carrots and chickpeas.
7. 7 Drizzle with the vinaigrette.
8. 8 Garnish with parsley, cilantro, and pumpkin seeds. Add feta if desired.

Equipment

• Baking sheet
• Mixing bowls
• Whisk

Variations

• Add roasted sweet potatoes or beets for a colorful twist.
• Include a handful of raisins for added sweetness.

Substitutions

• Substitute maple syrup with honey for a similar flavor profile.
• Use tahini dressing instead of the vinaigrette for a creamy alternative.

Pairings

• Pairs well with a crisp apple cider or a light herbal tea.

Nutrition

Tips

• For extra flavor, toast the spices in a dry pan for 30 seconds before mixing with the vegetables.
• Experiment with different grains like barley or couscous for variety.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of avocado slices or a simple green salad.

FAQ