Sesame Roasted Carrots Bowl, which is easy to make, high in protein, veggie-packed, and satisfying. The perfect weeknight plant-based dinner.
Friends, meet the latest addition to our bowl family – the sesame roasted carrots bowl. It’s seriously amazing!
Carrots this time of year are my favourite. I’ve been eating so many of them, I’m surprised I haven’t turned orange yet. Instead of snacking on them while I’m preparing dinner, I thought I’d include them in my actual dinner for once.
Let’s talk about why this bowl is so amazing:
It’s simple. It only requires 35 minutes and 12 ingredients. While the carrots are roasting in the oven, you cook the quinoa and prepare the rest of vegetables.
It’s healthy. Anything with whole grains and a bunch of veggies is healthy. This bowl, in particular, is high in vitamin A, folate, calcium, omega-6, protein, and fibre. In other words, it’s a plant-based powerhouse.
It’s satisfying. Thanks to all the nutrients mentioned above, it’s a satisfying meal that’ll keep you going for hours.
It’s delicious. The roasted sesame seeds go so well with the relatively sweet carrot. The hummus adds even more flavour, while the lime juice helps bring the different elements together.
This bowl would make the perfect weeknight dinner or lunch when you’re in the mood for something healthy and filling.
If you try this Sesame Roasted Carrots Bowl, let me know! Leave a comment or share a picture on Instagram using the hashtag #themostlyhealthy. Thanks for stopping by!
- 6 small carrots
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tsp sesame seeds
- Salt and pepper
- 3/4 cup quinoa (150 g)
- 1.5 cup water (360 ml)
- 1 spring onion
- 1/3 cucumber
- 2 cups mixed salad leaves
- To serve
- 1/2 lime, the juice
- 2-4 tbsp hummus
Preheat the oven to 200 ° Celsius (392° Fahrenheit).
Chop the carrots into small sticks - a little bigger than bite-sized. In a bowl, mix them with cumin, garlic powder, sesame seeds, and salt and pepper to taste.
Transfer the carrots to a baking dish, aim for a single layer of carrots so they cook faster. Bake in the oven for 25-30 minutes or until tender.
In the mean time, rinse the quinoa and bring it to a boil. Then simmer for 12-15 minutes or until all the water has been absorbed.
Chop the spring onion and cucumber into small pieces. Rinse the salad leaves.
Once the carrots and quinoa are done, divide everything between two bowls, squeeze lime juice on top and add a few spoonfuls of hummus.
Store leftovers in the fridge for 2-4 days.