Description
This Roasted Carrot Chickpea Bowl is a flavorful one pan vegetarian meal with caramelized carrots, crispy chickpeas, and creamy tahini dressing.
Ingredients
Scale
- 1 ½ pounds carrots, chopped
- 1 (15-ounce) can chickpeas, drained and dried
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1–2 tablespoons maple syrup
- 3–5 tablespoons water
Instructions
- Preheat oven to 425°F and heat baking sheet inside oven
- Toss carrots and dried chickpeas with olive oil and spices
- Spread mixture on hot baking sheet in single layer
- Roast 25–30 minutes, tossing halfway through
- Whisk tahini, lemon juice, maple syrup, olive oil, and water until smooth
- Assemble bowls and drizzle with dressing
Notes
- Dry chickpeas thoroughly for best crisp texture
- Do not overcrowd pan
- Adjust dressing consistency with water as needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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Nutrition
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