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One-Pan Roasted Carrot and Chickpea Bowl

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A flavorful and healthy vegan bowl featuring roasted carrots and chickpeas, topped with creamy tahini dressing.

Ingredients

Vegetables

  • 1.5 pounds carrots
  • 1 can (15-ounce) chickpeas (drained and rinsed)

Seasonings

  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)

Dressing

  • ¼ cup tahini
  • 3 tablespoons lemon juice
  • 1-2 tablespoons maple syrup (or honey, if not vegan)
  • 3-5 tablespoons water (to thin the dressing as needed)

Instructions 

  • Preheat oven to 425°F (220°C) with a baking sheet inside.
  • Toss chopped carrots and chickpeas with olive oil and spices. Spread on hot baking sheet.
  • Roast for 25-30 minutes, tossing halfway until golden and tender.
  • Whisk tahini, lemon juice, maple syrup, and water to make dressing.
  • Serve warm over grains or greens, topped with tahini dressing.

Notes

Feel free to add fresh herbs or grains for extra flavor and texture.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Healthy, Vegan, vegetarian