Quinoa Bowl with Roasted Carrots, Garlic-Lime Chickpeas & Cumin Yogurt

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F and place the rack in the center position. Line a sheet pan with parchment paper (optional)

Step 2

Wash and dry the fresh produce. 4 medium carrots 1/2 bunch parsley 1 lime

Step 3

Peel carrots, cut in half lengthwise, and add to the baking sheet.

Step 4

Drizzle oil and honey over carrots and sprinkle with spices. Place carrots in the oven and cook, until tender, 15-20 minutes. 1 tsp evoo 2 tsp honey 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp chili powder

Step 5

In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. 1/2 cup quinoa 8 fl oz vegetable broth

Step 6

Meanwhile, shave the parsley leaves off the stems; discard the stems and mince the leaves. Add to a medium bowl (reserving some for garnish). 1 clove garlic 1/2 tsp salt 1/4 tsp black pepper 2 tsp evoo

Step 7

Drain and rinse the chickpeas. Add to the lime zest mixture, along with the corn, and toss to coat. Add to the baking sheet for the last 5 minutes of cooking. 1 can chickpeas 1 cup frozen corn

Step 8

Juice the lime into a small bowl. Add yogurt, cumin, and salt; whisk to combine. 1/2 cup plain Greek yogurt 1 tsp cumin 1/4 tsp salt

Step 9

Divide quinoa between bowls, add roasted carrots, chickpeas, and corn. Drizzle with cumin yogurt and top with reserved parsley