Description
A cozy roasted carrot bowl layered with fluffy quinoa, creamy whipped feta, and sticky maple walnuts—Mediterranean-inspired comfort food ready in 40 minutes.
Ingredients
4 large carrots, peeled and sliced
2 tbsp olive oil (for carrots)
½ tsp salt
¼ tsp black pepper
1 tsp cumin
1 cup (180 g) cooked quinoa or couscous
150 g feta cheese
¼ cup (60 g) Greek yogurt
1 tbsp olive oil (for whipped feta)
½ cup (60 g) walnuts
2 tbsp maple syrup
Fresh parsley, to garnish
Lemon zest, to garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss carrots with olive oil, salt, pepper, and cumin until evenly coated.
3. Spread carrots in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
4. In a small pan, toast walnuts over medium heat for 2–3 minutes, then add maple syrup and stir until walnuts are coated and sticky. Transfer to parchment to cool.
5. In a food processor, blend feta, Greek yogurt, and olive oil for 30–60 seconds until smooth and fluffy.
6. Assemble the bowl with quinoa or couscous as the base.
7. Top with roasted carrots and a generous spoon of whipped feta.
8. Sprinkle maple walnuts on top.
9. Garnish with fresh parsley and lemon zest. Serve warm or slightly cooled.
Notes
Cut carrots into similar sizes so they roast evenly.
Use room-temperature feta for the smoothest whipped texture.
Add maple walnuts right before serving to keep them crunchy.
For a gluten-free version, use quinoa instead of couscous.
Great for meal prep—store components separately for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Lunch / Bowl
- Method: Roasting
- Cuisine: Mediterranean