One-Pan Roasted Carrot and Chickpea Bowl
A comforting and fresh bowl featuring sweet roasted carrots, crispy chickpeas, and a tangy lemon-tahini drizzle, perfect for weeknight meals or meal prep.
Ingredients
For the Roasted Vegetables
- 1.5 pounds carrots, peeled and chopped into 1-inch pieces Standard orange carrots are perfect; rainbow or purple carrots add color without changing technique or flavor.
- 1 15-ounce can chickpeas, rinsed, drained, and thoroughly dried Canned chickpeas save time. If using home-cooked chickpeas, drain well and pat dry for the best roast.
- 2 tablespoons olive oil Extra-virgin olive oil gives flavor, but a neutral oil (avocado or light olive oil) will also work for higher-heat roasting.
- 1 teaspoon smoked paprika For a smokier flavor.
- 1 teaspoon ground cumin Adds earthy flavor.
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt Adjust based on your canned chickpeas’ sodium level.
- 0.25 teaspoon black pepper Or to taste.
For the Tahini Dressing
- 0.25 cup tahini Look for runny, smooth tahini.
- 3 tablespoons lemon juice, freshly squeezed Freshly squeezed recommended for best flavor.
- 1-2 tablespoons maple syrup or honey Use honey only if not vegan.
- 1 tablespoon olive oil Remaining from the total.
- 3-5 tablespoons water To thin dressing.
For Serving (optional)
- Quinoa or mixed greens as a base Suggested for serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place a large, rimmed baking sheet in the oven to heat.
- In a large mixing bowl, combine the chopped carrots, thoroughly dried chickpeas, 2 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
- Toss until everything is evenly coated.
Roasting
- Carefully remove the preheated baking sheet from the oven and immediately spread the seasoned mixture in a single layer.
- Roast at 425°F (220°C) for 25-30 minutes, stirring and flipping once at about 15 minutes.
Dressing
- In a small bowl, combine the tahini, lemon juice, maple syrup, and remaining 1 tablespoon olive oil.
- Whisk vigorously, adding water 1 tablespoon at a time, until the dressing reaches a smooth consistency.
Serving
- Serve directly from the sheet or assemble bowls over quinoa or mixed greens.
- Drizzle with tahini dressing before serving.
Notes
Chickpeas can be made crispy by thoroughly drying them. The dish tastes best when served warm. Adjust seasoning to taste.