Description
Discover the vibrant flavors of the One-Pan Roasted Carrot and Chickpea Bowl. This easy-to-make dish brings together roasted carrots and crispy chickpeas, drizzled with a creamy tahini dressing, creating a delightful combination that’s perfect for busy weeknight dinners or meal prep. Packed with protein, essential vitamins, and a medley of spices, it’s not only nutritious but also customizable to suit your taste. Serve it over a bed of quinoa or mixed greens for a complete meal that’s sure to impress family and friends.
Ingredients
Scale
- 1 ½ pounds carrots, peeled and chopped
- 1 (15-ounce) can chickpeas, rinsed and dried
- 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)
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1–2 tablespoons maple syrup or honey (if not vegan)
- 3–5 tablespoons water
Instructions
- Preheat your oven to 425°F (220°C) with a large baking sheet inside.
- In a bowl, combine carrots and chickpeas. Add 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and pepper; toss until coated.
- Carefully spread the mixture onto the hot baking sheet in an even layer.
- Roast for 25-30 minutes until golden and crisp; stir halfway through cooking.
- Meanwhile, whisk tahini with lemon juice, remaining olive oil, and water until smooth.
- Serve roasted veggies over quinoa or greens, drizzled with tahini dressing.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 8g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg