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Quinoa Power Bowl with Roasted Carrots, Chickpeas, and Lemon Turmeric Dressing
2 or 2 Serving Dinner

Quinoa Power Bowl

with Roasted Carrots, Chickpeas, and Lemon Turmeric Dressing

Jammy, sweet dried blueberries provide a perfect balance to roasted carrots, chickpeas, and pumpkin seeds. You’ll pile all of these goodies onto a bed of quinoa and peppery arugula. The whole bowl is topped off with a lemon turmeric dressing, cashew butter-based and blended to a creamy consistency.

Tags:
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
720
FAT
30g
CARBOHYDRATES
95g
PROTEIN
26g


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INGREDIENTS

  1. 3 tbsp dried blueberries
  2. ¼ cup pumpkin seeds
  3. 10 oz carrots
  4. 1 can chickpeas
  5. 2 tsp agave
  6. ½ cup white quinoa
  7. 1 lemon
  8. 1 clove garlic
  9. 2 tbsp cashew butter
  10. ½ tsp turmeric
  11. 4 oz arugula
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
Allergens: tree nuts
Tools: Blender, Baking sheet, Small saucepan
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
720
FAT
30g
CARBOHYDRATES
95g
PROTEIN
26g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 375°F. Place the dried blueberries in a small bowl and add ½ cup hot tap water. Let the berries soak for at least 10 minutes. Place a small saucepan over medium heat and add the pumpkin seeds. Cook until fragrant and toasted, about 3 to 5 minutes. Transfer the seeds to a small bowl.

2
Roast and toast

Peel and cut the carrot into sticks. Drain, rinse, and dry the chickpeas with a paper towel. Keeping separate, arrange the carrots and chickpeas on a baking sheet. Toss both with 1 tbsp olive oil and a pinch of salt and pepper. Drizzle only the carrots with the agave and gently toss. Roast until the carrots are fork tender and the chickpeas are crispy, about 25 to 27 minutes.

3
Cook the quinoa

Add the quinoa, ¾ cup water, and a pinch of salt to the small saucepan and bring to a boil. Reduce heat to low, cover, and cook until all of the water is absorbed, about 10 to 15 minutes. Fluff the grains with a fork.

4
Blend the dressing

Halve the lemon. In a blender, combine the juice from half the lemon, garlic clove, cashew butter, 1½ tbsp hot water, turmeric, and a good pinch of salt. Blend the lemon turmeric dressing until smooth, scraping down the sides of the blender as necessary.

5
Dress the arugula

In a large bowl, whisk together the juice of the remaining lemon half, 2 tsp olive oil, and a pinch of salt and pepper. Add the arugula and toss until evenly coated.

6
Serve

Divide the quinoa between large shallow bowls. Arrange the toasted pumpkin seeds, roasted carrots, crispy chickpeas, and dressed arugula on top. Drizzle bowls with the lemon turmeric dressing and top with the soaked blueberries.

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