Roasted Carrot Tahini Bowl
This Roasted Carrot Tahini bowl hits all the notes. It’s vegan, gluten free and oh-so-delicious!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Fork
- Saucepan
- Stove
- Measuring cup
- Mason jar
- Whisk
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 10 medium carrots
- 1 tbsp Colavita Extra Virgin Olive Oil
- salt
- pepper
- 5 tbsp tahini
- 3 tbsp fresh lemon juice
- 2 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
- ½ tsp kosher salt
- 6 tbsp water
- 2 cups quinoa, cooked
- 4 cups kale, finely chopped and de-stemmed
- 2 cups chickpeas, drained and rinsed
- 8 tbsp pepitas
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