One Pan Roasted Carrot and Chickpea Bowl
A healthy One Pan Roasted Carrot and Chickpea Bowl with crispy chickpeas, caramelized carrots, and creamy tahini dressing.Easy vegan dinner ready in 40 minutes.Perfect for meal prep, lunch, or quick weeknight meals.
Ingredients
- 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
- 3 –5 tablespoons water
- Cooked quinoa or fresh greens for serving
Instructions
- Preheat the oven to 425°F (220°C) with a large baking sheet inside.
- In a large bowl, combine the carrots and chickpeas.
- Add 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss well until evenly coated.
- Carefully spread the mixture onto the hot baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until the carrots are tender and the chickpeas are golden and crispy.
- Meanwhile, whisk together tahini, lemon juice, remaining olive oil, maple syrup or honey, and water until smooth and creamy.
- Assemble the One Pan Roasted Carrot and Chickpea Bowl over quinoa or greens.
- Drizzle generously with tahini dressing and serve warm.
Notes
- Quinoa, brown rice, or couscous all work well as a base.
- Add roasted sweet potatoes or cauliflower for more vegetables.
- Fresh parsley or cilantro brightens the flavors beautifully.
- Store leftover tahini dressing separately for best texture.