These Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce are flavorful, cozy and filling. Prepare them on Sunday, and you’ll have a delicious and nutritious, plant-based lunch all week long. They’re packed with protein and veggies and can be enjoyed for dinner. And don’t skimp on the green tahini sauce.
We sprinkled tons of carrot seeds at the end of spring, and I was so excited that most of them actually grew into carrots! We’ve been snacking on them throughout the summer, but I thought making a recipe with the remaining carrots would be fun. These Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Dressing are fresh, flavorful and filling!
Why You’ll Love These Roasted Carrot Couscous Bowls!
- Packed with fresh flavor – The lemon parsley tahini dressing has so much flavor! It’s made with fresh parsley, garlic, lemon juice, lemon zest, dijon mustard, tahini and olive oil. It’s vibrant in color and flavor, and the tahini adds some nice creaminess.
- Great for meal prep – I made these bowls specifically for meal prep lunches, but they can be enjoyed for dinner as well. They’re great for lunch because they’re packed with veggies, protein and carbohydrates. They will keep you feeling full all afternoon without making you crash.
- Easy to make – I love using couscous because it cooks incredibly quickly and is hearty and filling. The dressing also comes together easily in the blender while the carrots and chickpeas are roasting.
Roasted Carrot and Chickpea Couscous Bowl Recipe Ingredients
- Couscous – Couscous is technically considered a pasta, even though it resembles a grain. It cooks up really quickly and has a mild flavor, so it goes well with most other ingredients. Quinoa, rice, or another grain of choice can easily be substituted if desired.
- Carrots – I used a mixture of carrots from my garden and a few carrots from the grocery store. You can use regular orange carrots or rainbow carrots. The carrots and chickpeas get roasted with some oil, salt, pepper, paprika and garlic powder.
- Chickpeas – I used two cans of chickpeas for this recipe. Any other type of bean can be used as a substitute. Chickpeas add protein and go well with the other flavors.
- Lemon Parsley Dressing – This bright and flavorful dressing is made with just a few ingredients. You will need extra virgin olive oil, parsley, lemon juice, lemon zest, garlic, maple syrup, dijon mustard, tahini, salt and pepper. The tahini adds creaminess and a slight nuttiness to the dressing. Cilantro could be used in place of the parsley if you prefer.
How To Make Couscous Bowls with Lemon Parsley Tahini Dressing
- Pre-heat oven to 425 degrees F. Peel carrots and dice them into bite-size pieces. Add the diced carrots to a large sheetpan, along with the chickpeas. Toss the carrots and chickpeas with the olive oil, paprika, garlic powder, salt and pepper, until everything is evenly coated. Bake until carrots are fork tender and chickpeas are crispy, 30-40 minutes. Remove from the oven and set aside.
- Prepare the couscous. Add 1 1/2 cups water to a small pot. Bring water to a boil. Once it starts boiling, turn the heat off and add in the couscous. Give it a quick stir and then place the lid back on and let sit for about 5 minutes. Fluff couscous with a fork and set aside until ready to use.
- Prepare the dressing. Add all dressing ingredients to a blender or small food processor. Blend until smooth, give the dressing a quick taste and add any extra salt and pepper that is needed.
- Assemble the bowls. I like to lay out 4 glass meal-prep containers and then add an equal amount of couscous to the bottom of each one. Next, top with an equal amount of roasted carrots and chickpeas. The dressing can be put directly onto each bowl right away, or you can store the dressing in little containers until ready to eat.
Recipe Frequently Asked Questions
- This recipe is already vegan.
- Make this recipe gluten-free by substituting the couscous for your favorite gluten-free grain. You can also try to find gluten-free couscous, but I haven’t seen it very many places.
- Should these bowls be served warm or chilled? They can be enjoyed either way! I usually just eat them chilled, but you can easily heat them up in the microwave if desired.
- How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about five days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Vegetarian Meal Prep Recipes?
Protein Packed Three Bean Salad
Teriyaki Tofu Bowls with Vegetables
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Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce
- Total Time: 55 minutes
- Yield: 4 1x
- Diet: Vegan
Description
These Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce are flavorful, cozy and filling! Prepare them on Sunday and you’ll have a delicious and nutritious, plant-based, lunch all week long. They’re packed with protein and veggies and can also be enjoyed for dinner. And, don’t skimp on the green tahini sauce!
Ingredients
Scale
- 1 1/2 cups dried couscous
- 6 cups diced carrots
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 1/2 tablespoons olive oil, or oil of choice
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: fresh parsley, chopped pistachios, or other nut of choice
Lemon Parsley Tahini Dressing
- 1/2 cup extra virgin olive oil
- 1 cup loosely packed parsley leaves
- Juice and zest of 1 large lemon
- 1–3 cloves garlic
- 1 1/2 teaspoons pure maple syrup, or honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pre-heat oven to 425 degrees F. Peel carrots and dice them into bite sized pieces. Add the diced carrots to a large sheetpan, along with the chickpeas. Toss the carrots and chickpeas with the olive oil, paprika, garlic powder, salt and pepper, until everything is evenly coated. Bake until carrots are fork tender and chickpeas are crispy, 30-40 minutes. Remove from the oven and set aside.
- Prepare the couscous. Add 1 1/2 cups water to a small pot. Bring water to a boil. Once it starts boiling, turn the heat off and add in the couscous. Give it a quick stir and then place the lid back on and let sit for about 5 minutes. Fluff couscous with a fork and set aside until ready to use.
- Prepare the dressing. Add all dressing ingredients to a blender, or small food processor. Blend until smooth, give the dressing a quick taste and add any extra salt and pepper that is needed.
- Assemble the bowls. I like to lay out 4 glass meal prep containers and then add an equal amount of couscous to the bottom of each one. Next, top with an equal amount of the roasted carrots and chickpeas. The dressing can be put directly onto each bowl right away, or you can store the dressing in little containers until ready to eat. Garnish with chopped pistachios and fresh parsley, if desired. Enjoy these bowls for lunch or dinner.
Notes
Dressing is not included in nutritional information. The dressing recipe makes 1 cup, and you can choose how much you want to put on each bowl.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Lunch, Vegan
- Method: Stovetop, Oven
- Cuisine: American
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