Description

This savory one-pan roasted carrot and chickpea bowl is a quick, nutritious, and flavorful meal perfect for busy weeknights. Roasting brings out the natural sweetness of carrots and adds a delightful crispness to chickpeas, while a creamy tahini dressing with maple syrup and lemon juice balances the spices with a touch of tangy sweetness. Simple to prepare and packed with protein and fiber, this dish is both hearty and wholesome.

Ingredients

Scale

Vegetables and Legumes

4 medium carrots, cut into bite-sized pieces
1 can chickpeas (15 oz), drained and rinsed

Seasonings and Oil

2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder (or fresh minced garlic equivalent)

Dressing

3 tablespoons tahini
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
2-3 tablespoons water (to thin dressing)

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Instructions

Prep Oven and Vegetables: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and peel if desired, then cut the carrots into bite-sized pieces. Drain and thoroughly rinse the canned chickpeas, then pat them dry with a kitchen towel.
Season Carrots and Chickpeas: In a large mixing bowl, combine the carrots and chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, and garlic powder. Toss well to ensure all pieces are evenly coated with oil and spices.
Roast Mixture: Spread the seasoned carrots and chickpeas out in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, turning or tossing halfway through to promote even cooking and browning.
Prepare Tahini Dressing: While roasting, in a small bowl whisk together the tahini, maple syrup, lemon juice, and gradually add water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
Assemble the Bowl: Once the roasted carrots and chickpeas are tender and slightly caramelized, remove from the oven. Serve them in bowls and drizzle generously with the tahini dressing. Enjoy immediately while warm.

Notes

For extra freshness, garnish with chopped fresh parsley or cilantro.
Adjust smoked paprika and cumin amounts to your preferred spice level.
You can add a handful of greens like spinach or arugula to make it more of a salad bowl.
If you don’t have tahini, you can substitute with plain yogurt for a different flavor profile.
Leftovers keep well refrigerated in an airtight container for up to 3 days.