This Roasted Carrot Tahini bowl hits all the notes. It’s vegan, gluten free and oh-so-delicious!
Preheat the oven to 425 degrees F.
Line a baking sheet with parchment paper and place the carrots on it. Slice them lengthwise into sticks about ½” thick. Drizzle with Colavita olive oil and sprinkle with salt and pepper. Toss to coat.
Roast the carrots for 15 minutes, shake the pan, then continue roasting for another 10-15 minutes until the carrots can be pierced with a fork but still have some firmness to them.
To make the quinoa, bring 2 cups of water to a boil stovetop in a medium-sized saucepan. Add the quinoa, cover and reduce heat to low. Lightly simmer for 15 minutes. Remove from heat and let sit for 5 minutes, covered. Remove the lid and fluff with a fork.
To make the tahini dressing, add all the dressing ingredients to a glass jar and shake or whisk until smooth and creamy. Slowly add water to adjust the consistency, it should be creamy but pourable.
On a cutting board or in a bowl, drizzle the kale with 1 tbsp Colavita olive oil. Massage the oil into the kale for a few minutes until softened. For crispy kale, add the kale to the baking sheet with the carrots for the last 5 minutes of cooking.
To assemble the bowls, divide the kale, quinoa, chickpeas and carrots between 4 servings. Top each with tahini sauce and sprinkle with the pepitas.