One-Pan Roasted Carrot and Chickpea Bowl
A flavorful and healthy bowl featuring roasted carrots and chickpeas, seasoned with smoked paprika and cumin, and drizzled with a creamy tahini dressing. Perfect for a quick and satisfying meal!
Ingredients
Vegetables
- 1.5 pounds carrots (about 6–7 medium, peeled and chopped into 1-inch pieces)
- 15 ounce chickpeas (canned, rinsed, drained, and thoroughly dried)
Seasoning
- 3 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt (or to taste)
- 0.25 teaspoon black pepper (or to taste)
Dressing
- 0.25 cup tahini
- 3 tablespoons fresh lemon juice
- 1–2 tablespoons maple syrup (or honey if not vegan)
- 3–5 tablespoons water (to thin)
Garnish
- Quinoa, rice, or mixed greens
- Fresh parsley or cilantro
- Sesame seeds or chili flakes
Instructions
- Preheat oven to 425°F (220°C). Place baking sheet inside while it heats.
- Toss carrots and chickpeas with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Spread mixture onto the hot baking sheet. Roast for 25–30 minutes, tossing halfway through.
- Whisk tahini, lemon juice, maple syrup, and remaining 1 tablespoon olive oil. Add water until smooth.
- Serve roasted carrots and chickpeas over base. Drizzle with tahini dressing and garnish.
Notes
For extra flavor, add a squeeze of lemon juice after roasting.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 12g | Fat: 18g | Sodium: 300mg