Description
A nutritious and flavorful roasted carrot chickpea bowl.
Ingredients
Scale
- 2 cups carrots, sliced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
- 1 cup quinoa, cooked
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss sliced carrots and chickpeas with olive oil, cumin, salt, and pepper.
- Spread the mixture on a baking sheet.
- Roast for 25-30 minutes, until carrots are tender.
- Serve over cooked quinoa.
- Garnish with fresh parsley.
Notes
- Adjust spices according to your taste.
- Serve warm or at room temperature.
- Can add other vegetables if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Carrot Chickpea Bowl