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Extra toppings for the grain bowls sit alongside a serving on a white surface.

Roasted Carrot and Chickpea Grain Bowls

Cassie Waltman
These Roasted Carrot and Chickpea Grain Bowls are a hearty vegetarian meal with sweet, tangy, salty, and nutty flavors everyone will enjoy.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Main Course
Cuisine American
Servings 4
Calories 546 kcal

Ingredients
  

  • 4 cups cooked grains (farro, barley, or quinoa are all good options)
  • ⅓ cup feta (crumbled, or use crumbled cotija cheese)

Yogurt Sauce

  • ⅓ cup Greek yogurt
  • 1 tablespoon mayonnaise
  • ¼ cup parsley (roughly chopped leaves and stems, plus more for topping the bowls)
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper (ground)
  • 2 tablespoon water

Chickpeas

  • 15 oz canned chickpeas (drained and rinsed)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt

Roasted Carrots

  • 16 oz carrots (sliced into ½-inch sticks)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper (ground)

Maple Candied Pepitas

  • ⅓ cup pepitas (raw)
  • 1 teaspoon olive oil
  • 2 teaspoon maple syrup
  • ½ teaspoon cumin (ground)
  • ¼ teaspoon kosher salt

Instructions
 

Roasting the Carrots and Chickpeas

  • Preheat the oven to 400°F. Line two sheet pans with parchment paper.
  • Start with the carrots. In a large bowl, add the oil, salt and pepper and toss the carrots to coat them evenly. Spread the carrot sticks over one of the sheet pans, leaving room in between each piece.
  • In the same bowl, add the chickpeas plus the oil, salt, garlic powder, and chili powder. Toss well to coat and spread out over the second sheet pan.
  • Cook the carrots and chickpeas for 25-30 minutes, switching pan positions and tossing the ingredients halfway through the cooking time for even cooking and browning.

Maple Candied Pepitas

  • While everything is roasting, add all of the pepita ingredients to a medium frying pan. Cook over medium heat with frequent stirring until the pepitas are taking on a golden color and begin to pop.
  • Remove the pepitas to a square of parchment paper on the countertop to cool. Break the pepitas up into small pieces.

Yogurt Sauce

  • Add all of the sauce ingredients to a mini food processor or the jar of a stick blender. Blend until creamy and smooth.

Bowl Assembly

  • Make a base of your cooked grains in a shallow bowl. Add the carrots and chickpeas over the top, dividing between the four servings. Drizzle the bowl with the yogurt sauce and top with the pepitas, additional parsley, and crumbled feta.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 546kcalCarbohydrates: 74gProtein: 15gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 13mgSodium: 1288mgPotassium: 786mgFiber: 15gSugar: 9gVitamin A: 19496IUVitamin C: 12mgCalcium: 189mgIron: 5mg
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