🥗 Harissa Roasted Carrot and Quinoa Bowl (Vegan, Gluten-Free)

✨ What Makes It Unique:

• Sweet roasted carrots with smoky, spicy harissa
• Nutty quinoa base with fresh herbs and tangy dressing
• Crunchy toppings for texture contrast

🛒 Ingredients (Serves 2–3)

For the Roasted Carrots:

• 5–6 medium carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1½ tbsp harissa paste (adjust to taste)
• Salt & pepper

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth

For the Dressing:

• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp maple syrup
• 1 garlic clove, minced
• Salt & pepper

Toppings:

• ¼ cup toasted pumpkin seeds or sunflower seeds
• Fresh parsley or cilantro, chopped
• Sliced cucumber or radishes (optional)

🍳 Instructions

1. Roast the Carrots:

• Preheat oven to 425°F (220°C).
• Toss carrot sticks with olive oil, harissa paste, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.

2. Cook the Quinoa:

• Combine quinoa and water/broth in a pot.
• Bring to boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
• Fluff with a fork.

3. Make the Dressing:

• Whisk lemon juice, olive oil, maple syrup, garlic, salt, and pepper together.

4. Assemble the Bowl:

• Divide quinoa between bowls.
• Top with roasted carrots, seeds, fresh herbs, and optional cucumber/radishes.
• Drizzle with dressing.

💡 Tips:

• Add avocado slices or chickpeas for extra protein
• Swap harissa for smoked paprika and cayenne if you prefer less heat