Maple Roasted Carrot and Chickpea Power Bowl

• 2 cups carrots, peeled and sliced
• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped fresh parsley
• 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 maple syrup, olive oil, smoked paprika, salt, and pepper.
3. 3 Spread the mixture on a baking sheet and roast for 25-30 minutes, stirring halfway through.
4. 4 Meanwhile, rinse quinoa and combine with water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let stand 5 minutes.
5. 5 Whisk apple cider vinegar into the cooked quinoa.
6. 6 Divide quinoa between four bowls. Top with roasted carrot and chickpea mixture.
7. 7 Garnish with parsley and pumpkin seeds. Add feta if desired.
8. 8 Serve warm.

Equipment

• Baking sheet
• Oven
• Medium saucepan

Variations

• Add a handful of dried cranberries for a sweet twist.
• Toss in some toasted almonds for a crunchy texture.

Substitutions

• Use honey instead of maple syrup for a different flavor profile.
• Substitute quinoa with brown rice if preferred.

Pairings

• A crisp apple cider or a light sauvignon blanc complements the flavors well.
• Serve with warm pita bread for scooping up the goodness.

Nutrition

Tips

• For extra flavor, roast garlic cloves alongside the carrots and chickpeas.
• If you prefer a tangier flavor, add a bit more apple cider vinegar to the quinoa.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

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

Serving Suggestions

• Pair with a simple green salad or steamed broccoli.
• Serve with a drizzle of tahini sauce for added richness.

FAQ