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One-Pan Roasted Carrot and Chickpea Bowl

One-Pan Roasted Carrot and Chickpea Bowl

Delicious One-Pan Roasted Carrot and Chickpea Bowl, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course main dish
Cuisine Vegan
Servings 1 bowl
Calories 280 kcal

Equipment

  • oven
  • baking sheet
  • large bowl
  • whisk

Ingredients
  

For the Veggies

  • 4 medium carrots Wash, peel, and chop into bite-sized pieces.
  • 1 can canned chickpeas Drain and dry thoroughly.

For the Dressing

  • 3 tablespoons tahini Can substitute with almond butter or sunflower seed butter.
  • 2 tablespoons maple syrup Honey can be used for non-vegan versions.

For Roasting

  • 2 tablespoons olive oil Can be replaced with avocado oil.
  • 1 teaspoon cumin Adjust according to taste.
  • 1 teaspoon paprika Adjust according to taste.
  • salt to taste
  • pepper to taste

Instructions
 

Preparation

  • Preheat the Oven: Set your oven to 425°F (220°C) and let it heat up.
  • Prep the Veggies: Wash, peel, and chop your carrots into bite-sized pieces. Drain and dry the canned chickpeas.
  • Season: Toss carrots and chickpeas with olive oil, cumin, paprika, salt, and pepper in a large bowl.
  • Roast: Spread the mixture onto a baking sheet and roast for 25-30 minutes, stirring halfway.
  • Make Dressing: Whisk together tahini, maple syrup, and a splash of water until smooth.
  • Assemble: Scoop the roasted carrots and chickpeas into bowls and drizzle with tahini dressing.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 45gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 400mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 12000IUVitamin C: 10mgCalcium: 60mgIron: 3mg
Keyword chickpea bowl, Healthy, one pan, quick meal, roasted carrot, vegan
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