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–+ servings

One-Pan Roasted Carrot Chickpea Bowl

A delicious and healthy one-pan meal packed with nutrients, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Healthy, Main Course
Cuisine Mediterranean, Vegan
Servings 4 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 1.5 pounds carrots, peeled and chopped into 1-inch pieces
  • 1 15-ounce can chickpeas, rinsed, drained, and thoroughly dried
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1-2 tablespoons maple syrup to taste
  • 1 tablespoon olive oil for the dressing
  • 3-5 tablespoons water adjust for desired consistency
  • 1 pinch salt for tahini dressing
  • to serve Cooked quinoa or mixed greens
  • to taste Fresh herbs (parsley, cilantro, or dill) for garnish

Instructions
 

Preparation

  • Preheat your oven to 425°F. Place a large rimmed baking sheet in the oven to heat while you prepare the other ingredients.
  • In a large bowl, combine the chopped carrots and dried chickpeas. Add 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
  • Carefully remove the hot baking sheet from the oven. Spread the seasoned carrots and chickpeas in a single even layer. If the pan is crowded, use two separate sheets.

Cooking

  • Roast for 25-30 minutes. Toss halfway through the cooking time, until the carrots are fork-tender and caramelized, and the chickpeas are golden and crisp.

Dressing

  • While the carrots and chickpeas are roasting, whisk together tahini, lemon juice, maple syrup, and 1 tablespoon of olive oil. Gradually add water one tablespoon at a time until the mixture is smooth and pourable. Taste and adjust seasoning as needed.

Serving

  • To serve, layer bowls with quinoa or greens if you prefer. Top with the hot roasted carrots and chickpeas. Drizzle generously with the tahini dressing and garnish with your favorite fresh herbs.

Notes

Make sure to dry the chickpeas well before roasting for crispiness. Adjust spices according to taste. This bowl can be a meal on its own or serve as a side.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 3gSodium: 300mgFiber: 12gSugar: 5g
Keyword Chickpeas, Healthy Eating, One-Pan Recipe, Roasted Carrot Bowl, Vegan Meal
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