Make-Ahead Carrot Ginger Quinoa Bowl

Why You'll Love This Gut-Friendly Carrot Ginger Quinoa Bowl

• The miso-ginger dressing is seriously next level. It's tangy, a little savory, and so good you'll want to drizzle it on everything.
• It's a true one-bowl meal. Protein, fiber, healthy fats, and plenty of veggies all in one place.
• Meal prep friendly! Everything stores well, and you can mix and match components throughout the week.
• It's naturally gluten-free.
• The roasted carrots get slightly caramelized at the edges, which adds the most satisfying texture and sweetness.

Ingredients You'll Need

Helpful Tips

• Cook quinoa in broth for more flavor. Water works fine, but cooking quinoa in low-sodium vegetable broth adds a subtle savory depth that makes a noticeable difference. It's one of those small swaps that's worth it every time.
• Don't skip the resting time for the quinoa. After the liquid is absorbed, let the quinoa sit covered off the heat for five minutes before fluffing. This step helps the grains separate, giving you a light, fluffy texture instead of a mushy clump.
• Spread the carrots in a single layer. If they're too crowded on the baking sheet, they'll steam instead of roast. Give them space, and they'll caramelize beautifully at the edges.
• Make the dressing ahead. The miso-ginger dressing keeps well in the fridge for up to a week, so you can make a big batch and use it on salads, grain bowls, or as a dipping sauce. 
• Build bowls right before serving. If you're meal prepping, store the components separately and assemble when you're ready to eat. This keeps the arugula fresh and the quinoa from getting soggy.

Frequently Asked Questions

Is this a good recipe for gut health?

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Is quinoa gluten-free?

Gut-Friendly Carrot Ginger Quinoa Bowl

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This Gut-Friendly Carrot Ginger Quinoa Bowl is built around gut-friendly ingredients

Servings: 4 servingsPrep: 15 minsCook: 30 minsTotal: 45 minsDifficulty: Easy

AsianDinnerLunchMainMain EntreeGut-Friendly Carrot Ginger Quinoa Bowl

Ingredients

1 cup dry quinoa, rinsed

2 cups water or low-sodium vegetable broth

1 1/2 cup shredded carrots

3 tablespoons olive oil, divided

3/4 teaspoon ground turmeric

3/4 teaspoon sea salt

3 cups arugula

1 1/2 cups canned chickpeas, drained and rinsed

Miso-Ginger Dressing

1 1/2 tablespoons fresh ginger, peeled and grated

2 garlic cloves, minced

2 tablespoons white miso paste

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 teaspoon pure maple syrup

2 tablespoons warm water

Toppings

2 tablespoons toasted sesame seeds

1/4 cup sliced green onions

1/4 cup fresh cilantro leaves

Instructions

1

Preheat your oven to 425°F. Line a large baking sheet with parchment paper.

2

Combine quinoa and water or broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until all liquid is absorbed.

3

Remove quinoa from heat and let it rest, still covered, for 5 minutes. Fluff with a fork and season with a pinch of salt. Set aside.

4

Toss carrots with 2 tablespoons of the olive oil, turmeric, and salt on the prepared baking sheet, spreading into a single layer. Roast for 15 minutes, flipping halfway, until tender and caramelized at the edges.

5

While the carrots roast, whisk together ginger, garlic, miso paste, rice vinegar, sesame oil, maple syrup, and warm water in a small bowl until smooth. Taste and adjust seasoning.

6

Divide the quinoa among four bowls. Top each with arugula, roasted carrots, and chickpeas. Drizzle generously with the miso-ginger dressing.

7

Finish with sesame seeds, green onions, and cilantro. Serve immediately.

Nutrition Facts

Per serving

Calories
420

Fat
18.0g

Carbs
52.0g

Protein
14.0g

Fiber
9.0g

Sodium
680.0mg

Sugars
8.0g

Sat. Fat
3.0g