Zaatar Roasted Carrot and Chickpea Yogurt Bowls

If you’re looking for a delicious and nutritious meal that’s packed with flavor and color, look no further than these Zaatar Roasted Carrot and Chickpea Yogurt Bowls. This dish is a delightful blend of roasted heirloom baby carrots and chickpeas, combined with creamy Greek yogurt and topped with feta cheese and kale. It’s perfect for a hearty lunch or dinner, and the zesty zaatar spice blend adds a unique twist that will have your taste buds dancing.

Why This Recipe Is Reliable

This recipe stands out for its balance of flavors, textures, and nutrients. The sweetness of the roasted carrots complements the earthiness of the chickpeas, while the creamy yogurt base brings everything together. Plus, it’s easy to prepare, making it a go-to for busy weeknights or meal prep. With just a few simple ingredients, you can create a satisfying and wholesome bowl that’s sure to impress.

What Goes In

• 16 small heirloom baby carrots, about 16 oz total (washed, dried, and trimmed)
• 15-ounce can chickpeas, rinsed and drained
• 3 tablespoons olive oil
• 2 teaspoons zaatar spice blend
• 1/4 teaspoon kosher salt
• Fresh black pepper, to taste
• 1 ounce feta cheese, crumbled
• 1 teaspoon lemon zest
• 1 lemon
• 1/2 bunch kale, preferably lacinato, ribs removed (about 2 1/2 oz total without ribs)
• 1/2 tablespoon freshly squeezed lemon juice
• 2 cups full-fat Stonyfield Greek yogurt

Toolbox for This Recipe

• Baking sheet – for roasting the carrots and chickpeas.
• Mixing bowl – to combine the chickpeas and zaatar.
• Whisk – for mixing the yogurt and lemon juice.
• Serving bowls – to assemble and enjoy your creations.

Zaatar Roasted Carrot and Chickpea Yogurt Bowls in Steps

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). The hot oven is crucial for achieving perfectly roasted carrots and chickpeas.

Step 2: Prepare the Carrots and Chickpeas

In a mixing bowl, toss the washed and trimmed heirloom baby carrots and drained chickpeas with olive oil, zaatar spice blend, kosher salt, and fresh black pepper. Make sure everything is evenly coated.

Step 3: Roast the Mixture

Spread the carrot and chickpea mixture out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, and the chickpeas are crispy.

Step 4: Prepare the Kale

While the carrots and chickpeas are roasting, remove the ribs from the kale and chop the leaves into bite-sized pieces. In a separate bowl, massage the kale with a drizzle of olive oil and a pinch of salt. This enhances the flavor and tenderizes the leaves.

Step 5: Mix the Yogurt Dressing

In another bowl, combine the full-fat Stonyfield Greek yogurt with freshly squeezed lemon juice and lemon zest. Whisk until smooth and creamy. This yogurt dressing will serve as a delicious base for your bowl.

Step 6: Assemble the Bowls

Once the roasted carrots and chickpeas are ready, it’s time to assemble! Start with a generous scoop of the lemony yogurt at the bottom of each serving bowl. Top with the roasted carrot and chickpea mixture, then add the massaged kale. Finish by sprinkling crumbled feta cheese on top for an extra burst of flavor.

Texture-Safe Substitutions

• Carrots – Substitute with sweet potatoes or butternut squash for a different sweetness.
• Chickpeas – Can be replaced with black beans or lentils for variety.
• Greek yogurt – Use a dairy-free yogurt alternative if desired.
• Kale – Spinach or arugula can also work well in this recipe.

Flavor Logic

The combination of roasted carrots and chickpeas creates a delightful contrast between sweet and savory. The zaatar spice blend, with its earthy and herby notes, elevates the dish, while the creamy yogurt adds richness and tang. The brightness from the lemon zest and juice cuts through the creaminess, making each bite incredibly satisfying.

Shelf Life & Storage

These Zaatar Roasted Carrot and Chickpea Yogurt Bowls are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the yogurt separate until you’re ready to eat to maintain its creamy texture. When reheating, it’s best to warm the carrots and chickpeas gently in the oven or microwave before serving.

Popular Questions

Can I make this recipe ahead of time?

Absolutely! You can roast the carrots and chickpeas in advance and store them in the fridge. Just assemble the bowls when you’re ready to eat, adding the yogurt and fresh kale at that time.

What can I serve with these bowls?

These bowls make a great standalone meal, but you can also pair them with a side of Mango Black Bean Quinoa Salad for added nutrition and variety.

Is there a vegetarian alternative to feta cheese?

If you prefer a vegetarian option, you can use a dairy-free feta cheese substitute or simply omit the feta altogether. The bowls will still be flavorful!

Can I customize the spice level?

Yes! Feel free to add a pinch of cayenne pepper or red pepper flakes to the chickpeas before roasting for a bit of heat, or serve with a spicy sauce on the side.

Try These Next

• Creamy Mushroom And Spinach Rigatoni
• Mango Black Bean Quinoa Salad

Next Steps

Now that you have all the details for making these Zaatar Roasted Carrot and Chickpea Yogurt Bowls, it’s time to gather your ingredients and start cooking. Don’t forget to experiment with the flavors and make this recipe your own. Whether you’re enjoying it for lunch, dinner, or as part of your meal prep, this dish is sure to become a favorite.

These bowls are not just tasty; they’re also a feast for the eyes with their vibrant colors and textures. So, put on your apron, preheat that oven, and dive into a wholesome meal that’s bursting with flavor. Enjoy every bite!