Spiced Roasted Carrot and Chickpea Bowls with Garlic Yogurt and Lime
- Serves
- 4 servings
- Prep
- 13 min
- Cook
- 22 min
- Cost
- $11.50
- Nutrition
- 410 cal · 16g protein
- sheet-pan
- budget
- meatless
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Spiced Roasted Carrot and Chickpea Bowls with Garlic Yogurt and Lime is a Middle Eastern weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $12 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
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Ingredients
- 2 lb carrot
- 1 15 oz can canned chickpea
- 1½ cups cooked quinoa
- 1 16 oz container Greek yogurt
- 2 cloves garlic
- 1½ tsp ground cumin
- 1½ lime
- 3 tbsp olive oil
Steps
- Peel and cut carrots into ½-inch-thick batons, toss with 2 tablespoons olive oil, 1 teaspoon cumin, and salt on a sheet pan, and roast at 425°F for 20 minutes until golden and tender, stirring halfway through.
- While carrots roast, cook 1.5 cups quinoa according to package directions (or use microwave quinoa pouch if available).
- Mince garlic and whisk into Greek yogurt with juice of 1 lime, remaining ½ teaspoon cumin, and salt; drain and warm canned chickpeas in a small pot with 1 tablespoon olive oil for 3 minutes.
- Divide cooked quinoa among four bowls, top each with a quarter of the roasted carrots and warm chickpeas, dollop with garlic yogurt, and serve with lime wedges on the side.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 16 g
- Carbohydrates
- 54 g
- Fiber
- 12 g
- Sugar
- 10 g
- Fat
- 14 g
- Saturated fat
- 3 g
- Sodium
- 570 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop