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

4 servings

35 min

A grain bowl with roasted carrots, spiced chickpeas and corn, quinoa, and tangy cumin yogurt.

prepPreheat oven to 425°F / 220°C
prepLine a large sheet pan with parchment paper (optional)
8 medium carrots	Peel carrots, halve lengthwise, toss with oil & honey	Roast carrots 425°F / 220°C, 15–20 min		Divide quinoa, top with carrots, chickpeas, corn, drizzle yogurt & garnish
extra virgin olive oil
honey
1 cup / 240 ml quinoa	Combine quinoa & broth, bring to boil, simmer 15 min covered	Remove from heat, stand 5 min covered
473 ml / 2 cups chicken or vegetable broth
1 small bunch Italian (flat-leaf) parsley, minced (divided)	Mince parsley, combine with garlic, lime zest, salt, pepper & oil	Toss in chickpeas & corn to coat	Roast chickpea mix 425°F / 220°C, 5 min with carrots
2 cloves garlic, minced
2 limes, zested then juiced
salt
black pepper
2 (398 ml / 14 oz) cans garbanzo beans (chickpeas), drained & rinsed
2 cups / 300 g frozen corn
1 cup / 240 ml plain Greek yogurt	Whisk lime juice, yogurt & cumin
1 tsp ground cumin
reserved parsley (for garnish)

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.