Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce
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!
We sprinkled tons of carrot seeds at the end of spring and I was so excited that most of them actually grew into carrots! We’ve been snacking on them throughout the summer, but I thought it would be fun to make a recipe with the remaining carrots. These Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Dressing are fresh, flavorful and filling!
Why You’ll Love These Roasted Carrot Couscous Bowls!
Packed with fresh flavor – The lemon parsley tahini dressing has so much flavor! It’s made with fresh parsley, garlic, lemon juice, lemon zest, dijon mustard, tahini and olive oil. It’s vibrant in color and flavor, and the tahini adds some nice creaminess.
Great for meal prep – I made these bowls specifically for meal prep lunches, but they can be enjoyed for dinner as well. They’re great for lunch because they’re packed with veggies, protein and carbohydrates. They will keep you feeling full all afternoon, without making you crash.
Easy to make – I love using couscous because it cooks incredibly quickly, but it’s also hearty and filling. The dressing also comes together easily in the blender, while the carrots and chickpeas are roasting.
Roasted Carrot and Chickpea Couscous Bowl Recipe Ingredients
Couscous – Couscous is technically considered to be a pasta, even though it resembles a grain. It cooks up really quickly and has a mild flavor, so it goes well with most other ingredients. Quinoa, rice or another grain of choice can easily be substituted, if desired.
Carrots – I used a mixture of carrots from my garden and then a few carrots from the grocery store. You can use regular orange carrots or rainbow colored carrots. The carrots and chickpeas get roasted with some oil, salt, pepper, paprika and garlic powder.
Chickpeas – I used two cans of chickpeas for this recipe. Any other type of bean can be used as a substitute. Chickpeas add protein and go well with the other flavors.
Lemon Parsley Dressing – This bright and flavorful dressing is made with just a few ingredients. You will need extra virgin olive oil, parsley, lemon juice, lemon zest, garlic, maple syrup, dijon mustard, tahini, salt and pepper. The tahini adds creaminess and a slight nuttiness to the dressing. Cilantro could be used in place of the parsley, if you prefer.
How To Make Couscous Bowls with Lemon Parsley Tahini Dressing
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.
Recipe Frequently Asked Questions
This recipe is already vegan.
Make this recipe gluten free by substituting the couscous for your favorite gluten free grain. You can also try to find gluten free couscous, but I haven’t seen it very many places.
Should these bowls be served warm or chilled? They can be enjoyed either way! I usually just eat them chilled, but you can easily heat them up in the microwave, if desired.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:She Likes Food
Total Time:55 minutes
Yield:4
Diet:
Vegan
Print Recipe
Pin Recipe
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
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.
My dairy-free Green Goddess Dressing is easy to make, versatile, and packed with flavor. The tahini base adds a nuttiness that pairs perfectly with the fresh herbs, garlic, and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza, and more.
Fresh herbs are one of my favorite things to grow in the garden each summer. They grow quickly and are usually easy to maintain. I love having them on hand to throw into salads, sandwiches, hummus, drinks, and more. This dairy-free Green Goddess Dressing has to be one of the best ways to use them! It’s packed with flavor and perfect for all your summer salad needs. Let me know in the comments if you try it!
Why You’ll Love This Refreshing Summer Dressing
Vibrant color – You’ll love the bright green color of this fresh Green Goddess dressing. It’s made with lots of fresh herbs, and I love that you can really tell that just by looking at it.
Flavorful – This tahini-based dressing is anything but boring. Each bite is packed with the flavors of fresh herbs, lemon juice, and garlic. It is also easy to customize based on your favorite herbs.
Versatile – My dairy-free green goddess dressing can be used in many ways. I like to have it on hand for summer salads, but it can also be used as a sandwich or wrap spread, a marinade for tofu or fish, and can even be tossed into pasta salad for a fresh and flavorful dressing.
Why Your Body Will Love This Healthy Salad Dressing
Fresh Herbs – Fresh herbs can help support the immune system in many ways. They’re packed with vitamins, minerals, and antioxidants, which help fight disease by combating harmful free radicals. Herbs like mint, parsley, and dill can also help stimulate the appetite and aid the digestive process.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which is great for overall health.
Green Goddess Dressing Recipe Ingredients
Tahini – I love using tahini in my salad dressings because it adds creaminess without adding any dairy. It’s a great base for this recipe and goes well with all of the fresh herbs.
Vinegar – I like to add a little bit of red wine vinegar to this recipe. It pairs well with lemon juice, adding a bit more depth of flavor.
Lemon Juice – Fresh lemon juice is a must in almost all of my salad dressings. It really brightens everything up, and I tend to always have them on hand.
Garlic – I prefer using fresh garlic for this recipe over store-bought minced garlic. You can add as much or as little garlic as you like. Granulated garlic can also be used, if you prefer.
Fresh Herbs – For my green goddess dressing recipe, I used a mixture of basil, parsley, mint, green onion, and dill. You can use any fresh herbs you like, though. Leave out the ones you don’t care for and add extra of the ones you enjoy.
How To Make Dairy-Free Green Goddess Dressing
Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color. Taste and adjust the seasonings as needed, and add extra lemon juice or water if necessary to thin it out.
Green goddess dressing should be stored in an air-tight container in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta, and more.
Recipe Frequently Asked Questions
This recipe is already both gluten-free and vegan.
Is this recipe spicy? No, mine was not spicy at all. If you want extra spice, I recommend adding in a few pickled jalapeños or some cayenne pepper.
Does this dressing require fresh herbs? Yes, I use only fresh herbs in this dressing recipe. You are welcome to experiment with dried herbs, but I haven’t done so yet. I will update the post when I do.
How should this green goddess dressing be used? It can be used in various ways, including on salads, pasta, sandwiches, wraps, vegetables, and more.
How long does this salad dressing last? If stored in an air-tight container in the refrigerator, leftovers should last about 1 week.
Do all the herbs listed have to be used? No, I used all my favorite fresh herbs, but if there’s some that you don’t like or can’t get, feel free to substitute them with what you have.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
My dairy free Green Goddess Dressing is easy to make, versatile and packed with so much flavor. The tahini base adds a nuttiness that goes so well with all of the fresh herbs, garlic and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza and more.
Ingredients
1/2 cup tahini
1/4 cup water
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon tamari, or soy sauce
1–2 cloves garlic
1 cup a mix of your favorite leafy fresh herbs*
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color. Taste and adjust any seasonings as needed, and add extra lemon juice or water if you need to thin it out at all.
Green goddess dressing should be stored in an air-tight container, in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta and more.
Notes
*I used a mixture of parsley, dill, basil, green onion, and mint. You can use any kind of fresh herbs you like.
Prep Time: 15 mins
Category:
Method:
Cuisine:
Category:
Method:
Cuisine:
