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Fresh Dinner Bowl with Black Bean Roasted Carrots Chimichurri

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A fresh, healthy dinner bowl featuring smoky roasted carrots, hearty black beans, and vibrant chimichurri sauce served over quinoa or brown rice. Quick, easy, and packed with bold flavors.

Ingredients

Scale
  • 4 large carrots, peeled and sliced into sticks
  • 2 tablespoons extra virgin olive oil (for roasting carrots)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 can cooked black beans, rinsed and drained
  • 1 clove garlic, minced (for beans)
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • Salt, to taste (for beans)
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves, packed (optional)
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil (for chimichurri)
  • 2 cloves garlic, minced (for chimichurri)
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper, to taste (for chimichurri)
  • 1.5 cups cooked quinoa or brown rice
  • Fresh lime wedges, for serving
  • Avocado slices (optional)
  • Cherry tomatoes, halved

Instructions

  1. Preheat oven to 425°F (220°C). Toss peeled and sliced carrots with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on a rimmed baking sheet.
  2. Roast carrots for 20-25 minutes, flipping halfway through, until tender and caramelized around edges.
  3. While carrots roast, prepare chimichurri: combine parsley, cilantro (if using), minced garlic, red wine vinegar, red pepper flakes, salt, and pepper in a food processor. Pulse to chop, then slowly drizzle in olive oil while blending until loose and slightly chunky. Adjust seasoning as needed.
  4. In a mixing bowl, combine rinsed black beans, minced garlic, ground cumin, lime juice, and salt. Toss gently and let sit for 5-10 minutes to meld flavors.
  5. Cook quinoa or brown rice according to package instructions if not already prepared.
  6. Assemble bowls by layering about 1 cup cooked quinoa or rice, roasted carrots, black beans, and a generous drizzle of chimichurri sauce.
  7. Top with avocado slices and halved cherry tomatoes.
  8. Serve with fresh lime wedges for squeezing before eating.

Notes

Roast carrots at high heat (425°F) for best caramelization. Avoid overblending chimichurri to keep texture. Let black beans rest after seasoning for better flavor. Use fresh lime juice for brightness. Roasted carrots and chimichurri keep well refrigerated for up to 3 days. For gluten-free, use quinoa or brown rice. Variations include swapping black beans for chickpeas or grilled chicken, and using different grains or veggies.

Nutrition

Keywords: black bean bowl, roasted carrots, chimichurri, healthy dinner, quinoa bowl, gluten-free, vegan, easy recipe

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