Vegetarian Research

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!

close up of a roasted carrot couscous bowl with green tahini dressing

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!

Looking For More Vegetarian Meal Prep Recipes?

Caprese Quinoa Lunch Bowls

Protein Packed Three Bean Salad

Teriyaki Tofu Bowls with Vegetables

Loaded Quinoa and Sweet Potato Salad

Peanut Soba Noodle Salad with Vegetables

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

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

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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.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Lunch, Vegan
Method: Stovetop, Oven
Cuisine: American

The post Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce appeared first on She Likes Food.

Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

Why Your Body Will Love This Recipe

Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels. Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

Cilantro Lime Cabbage Salad Recipe Ingredients

Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

How To Make This Crunchy Cabbage Salad

Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

Recipe Frequently Asked Questions

This recipe is already vegan and gluten-free.
Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,