Skinnytaste · by Gina Homolka★ 4.9 (12)
Za’atar Roasted Carrots and Chickpea Yogurt Bowls
NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 42%
CARBS 40G40% OF CAL
11G FIBER16G OTHER13G TOTAL SUGAR
FAT 19G42% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Za'atar-roasted carrots and chickpeas served over creamy Greek yogurt with bright lemony kale. Works as a vegetarian main or substantial side dish with Mediterranean flavors.
mainmediterraneanbowlbeans🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 16 small heirloom baby carrots (about 16 oz total (Wash, dry and trim the stems))
- 15 ounce can chickpeas (rinsed and drained)
- 3 tablespoons olive oil
- 2 teaspoons Za’atar 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 and discarded (2 1/2 oz total without ribs))
- 1/2 tbsp freshly squeeze lemon juice
- 2 cups full fat Stonyfield Greek yogurt
At a glance
PER SERVING · TIME 55M
CAL 20%·PRO 42%
CARBS 40G40% OF CAL
11G FIBER16G OTHER13G TOTAL SUGAR
FAT 19G42% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 617mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 609mg
- Calcium
- 326mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 617MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.