Turmeric Roasted Carrot & Chickpeas Grain Bowl

Name: Turmeric Roasted Carrot & Chickpeas Grain Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 3 Tbsp. (45 mL) olive oil; 2 1/2 Tbsp. (36 mL) Knorr® Concentrated Vegetable Bouillon; 1 1/2 tsp. (7 mL) ground turmeric; 2 cups (500 mL) baby carrots, halved lengthwise; 2 cups (500 mL) chunky bite size pieces red cabbage; 1 can (540 mL) no-salt added chickpeas; 2 cups (500 mL) thinly sliced kale; 4 cups (1 L) cooked quinoa

Turmeric combined with Knorr® Concentrated Vegetable Bouillon is all that's needed to give great color and flavour to this grain bowl. So easy and delicious!

20 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

3 Tbsp. (45 mL) olive oil
2 1/2 Tbsp. (36 mL) Knorr® Concentrated Vegetable Bouillon
1 1/2 tsp. (7 mL) ground turmeric
2 cups (500 mL) baby carrots, halved lengthwise
2 cups (500 mL) chunky bite size pieces red cabbage
1 can (540 mL) no-salt added chickpeas
2 cups (500 mL) thinly sliced kale
4 cups (1 L) cooked quinoa

Preheat oven to 425° F/200°C. Line rimmed baking sheet with aluminum foil.
Combine oil, Knorr® Concentrated Vegetable Bouillon and turmeric in large bowl. Add carrots, cabbage and chickpeas and toss to coat. Place on prepared pan in even layer.
Roast 20 to 25 minutes or until carrots are tender. Arrange roasted vegetables over cooked quinoa in bowls. Evenly top with kale and serve, if desired, with Hellmann's Lemon Za'atar Vinaigrette Dressing or your favourite salad dressing.