recipes

Meal Prepped Quinoa & Roasted Carrot Salad with Lemon Tahini Dressing

Fresh and meal prep friendly. This Quinoa & Roasted Carrot Salad with Lemon Tahini Dressing brings together quinoa, chickpeas, roasted carrots, and leafy greens for a nourishing, plant-based meal. These whole foods naturally provide fiber, minerals, and antioxidants that support digestion and overall balance. Finished with a bright, creamy lemon tahini dressing, it’s an easy, satisfying option for make-ahead lunches or light dinners

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Salad

  • 1 cup quinoa, cooked according to package directions
  • 2 cups carrots, medium dice
  • 2 tsp avocado oil
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tsp salt, divided
  • 1 can (14 fl oz) chickpeas, drained and rinsed
  • 1 bunch ( about 4 cups) dino kale, finely chopped
  • 1 bunch (about 1 cup) fresh parsley, finely chopped
  • ¼ cup dried apricots, thinly sliced
  • 1 ½ tsp salt

Lemon Tahini Dressing

  • ⅓ cup tahini
  • ½ tsp ground cumin
  • ½ tsp onion powder
  • 1 tbsp raw honey
  • 1 tsp garlic, finely grated
  • 1 lemon zest
  • 1 lemon juice
  • ½ tsp salt
  • 5 - 6 tbsp warm water

To Serve:

  • ¼ cup sprouted pumpkin seeds, lightly toasted
  • 85 g pea shoots, chopped roughly
Servings 6
Prep Time 15 Minutes
Cook Time 35 Minutes
Total Time 50 Minutes
Instructions
  1. Preheat the oven to 400°F and line a baking tray with parchment paper.
  2. Toss the carrots with avocado oil, cumin, garlic powder, onion powder and ½ tsp salt. Roast for 25 to 30 minutes until tender and lightly caramelized.
  3. Whisk together all lemon tahini dressing ingredients in a large bowl until smooth, thinning with warm water as needed.
  4. Add the warm quinoa, roasted carrots, chickpeas, and kale. Toss to coat and gently soften the greens.
  5. Fold in the parsley and dried apricots. Adjust salt to taste.
  6. Add a sprinkle of pumpkin seeds and a handful of pea shoots just before serving.
  7. Cool completely before storing in an airtight container.
Chef Notes
  1. This salad keeps well in an airtight container in the fridge for up to 3 days and tastes even better the next day.
  2. Double the batch of the dressing to use as marinades, dips, etc throughout the week.

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