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
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Author:She Likes Food
Total Time:55 minutes
Yield:4
Diet:
Vegan
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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.
Add a taste of fall to your mornings with these sweet and flavorful Caramelized Apple Smoothies. You can make a batch of just the caramelized apples to have on hand for easy, fall-inspired breakfasts all season long. Make them extra fancy with a drizzle of caramel sauce!
The leaves are finally starting to turn beautiful colors and the morning air has been cool and crisp. We haven’t been apple picking yet, but it definitely feels like the season for it. Morning meals have shifted from cold cereal to warm oatmeal, but it’s never too cold for smoothies. These Caramelized Apple Smoothies are the perfect festive way to start your morning. They’re packed with sweet apple flavor and thickened with protein packed greek yogurt. You’ll love these banana free smoothies!
Why You’ll Love These Caramelized Apple Smoothies!
Fun and festive – We drink smoothies all year round, but it’s nice to have a fall-flavored smoothie this time of year. Apples and cinnamon are perfect for evoking that warm feeling that comes along with autumn.
Easy to make – These smoothies come together pretty quickly. The caramelizing of the apples takes about 5 minutes, but once done, you simply toss all the ingredients into the blender. You can also make a larger batch of caramelized apples so they’re prepped and ready to go into your smoothie first thing in the morning.
Great for breakfast – A delicious caramelized apple smoothie on a crisp fall morning is the perfect way to start the day. You can also experiment with adding protein powder, or other smoothie boosters, if you like.
Caramelized Apple Smoothie Recipe Ingredients
Apples – You can use any kind of apples you like for this smoothie recipe. We like Honeycrisp, and usually have them on hand. Granny Smith is a great option, too.
Applesauce – Applesauce is a great addition to these caramelized apple smoothies, as it reinforces the apple flavor, while helping to bulk the smoothie up.
Greek Yogurt – Plain, non-fat Greek yogurt is great for adding protein and thickness to the smoothie. You can also use regular yogurt, dairy-free yogurt or a banana, if you prefer.
Milk – You can use any kind of milk you like for these smoothies. I used a protein-packed soymilk, because that is what I prefer, but dairy milk also works well.
Flax Seed – I like to add some ground flax seed for its healthy fats, including omega-3s. Flax also promotes heart health and protects against certain cancers. You are welcome to leave the flax out.
Maple Syrup – If you want to add some extra sweetener, pure maple syrup or honey are a great options.
Caramel Sauce – The caramel sauce is totally optional, but it makes these apple smoothies feel extra special! I like to drizzle it inside the glass before pouring the smoothie in, as well as on top of the smoothie.
How To Make Fall Apple Smoothies
Make the caramelized apples. Peel and dice apple into small, bite-size pieces. You can make them whatever size you like, but I prefer to dice them pretty small so they have time to cook a little bit while caramelizing.
Heat a large pan over medium heat and add butter, apples, cinnamon and a pinch of salt. Mix together and cook until butter is completely melted. Next, add the coconut sugar and a splash of water (about 1 tablespoon). Mix everything together until apples are completely coated with sugar mixture. Allow to simmer for about 5 minutes, stirring once or twice, until sauce has thickened. Turn heat off and let apples cool for just a few minutes.
Add the apples to a blender. Next, add in the milk, yogurt, applesauce, cinnamon and flax meal. If you prefer a colder smoothie, you can add a handful of ice cubes. Blend on high until smooth, or desired texture is reached. Pour smoothie into a glass and enjoy!
Recipe Frequently Asked Questions
This recipe is already gluten free.
Make these smoothies vegan by using dairy free yogurt and milk.
Can these apple smoothies be prepped ahead of time? I like to prepare a big batch of the caramelized apples ahead of time, so I can quickly throw them in the blender each morning with the other ingredients. I would not suggest prepping the entire smoothie ahead of time.
How long do leftovers last? Smoothies don’t make for great leftovers, but if stored in the refrigerator, they might last a couple of hours.
How many smoothies does this recipe make? This recipe makes one large smoothie or two smaller smoothies.
What kind of apples should be used? You can use any kind of apple you like. I used a Honeycrisp, but for a more tart flavor, consider using a Granny Smith.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Add a taste of fall to your mornings, with these sweet and flavorful Caramelized Apple Smoothies. You can make a batch of the caramelized apples to have on hand for easy, fall inspired, breakfasts all season long. Make them extra fancy with a drizzle of caramel sauce!
Ingredients
1/2 cup milk, regular or dairy free
1/2 cup plain non-fat Greek yogurt
1/3 cup applesauce
1/4 teaspoon cinnamon, or more if desired
1 tablespoon ground flax meal or protein powder of choice, optional*
Caramelized Apples
1 extra large apple, peeled and diced into small pieces (about 2 cups)
1 tablespoon butter, regular or dairy free
1 teaspoon ground cinnamon
1 tablespoon coconut sugar, or brown sugar
1 1/2 tablespoons water
Instructions
Make the caramelized apples. Peel and dice apple into small, bite-size pieces. You can make them whatever size you like, but I prefer to dice them pretty small so they have time to cook a little bit while caramelizing.
Heat a large pan over medium heat and add butter, apples, cinnamon and a pinch of salt. Mix together and cook until butter is completely melted. Next, add the coconut sugar and a splash of water (about 1 tablespoon). Mix everything together until apples are completely coated with sugar mixture. Allow to simmer for about 5 minutes, stirring once or twice, until sauce has thickened. Turn heat off and let apples cool for just a few minutes.
Add the apples to a blender. Next, add in the milk, yogurt, applesauce, cinnamon and flax meal. If you prefer a colder smoothie, you can add a handful of ice cubes. Blend on high until smooth, or desired texture is reached. Pour smoothie into a glass and enjoy!
Notes
Make these smoothies special by drizzling some caramel sauce into the cup before adding in the smoothie!
Prep Time: 15 mins
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