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
