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One-Pan Roasted Carrot Chickpea Bowl

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A flavorful and nutritious bowl featuring roasted carrots and chickpeas, topped with a creamy tahini dressing and fresh herbs.

Ingredients

Vegetables

  • 1.5 pounds carrots (peeled and chopped into 1-inch pieces)
  • 1 can chickpeas (rinsed, drained, and thoroughly dried)

Seasonings

  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Dressing

  • 0.25 cup tahini
  • 3 tablespoons lemon juice (freshly squeezed)
  • 1-2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 3-5 tablespoons water (to thin dressing)

Additional

  • to taste pinch of salt
  • as needed cooked quinoa or mixed greens
  • as desired fresh herbs (parsley, cilantro, or dill)

Instructions 

  • Preheat oven to 425°F (220°C). Heat baking sheet in oven.
  • Mix carrots and chickpeas with olive oil and spices; spread on hot baking sheet.
  • Roast for 25-30 minutes, tossing halfway, until tender and crisp.
  • Whisk tahini, lemon juice, maple syrup, olive oil, and water until smooth.
  • Assemble bowls with quinoa or greens, top with roasted vegetables, drizzle with dressing, and garnish with herbs.

Notes

For extra flavor, add a squeeze of lemon or fresh herbs before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: vegetarian