Description
This Roasted Carrot Chickpea Bowl features tender, spiced roasted carrots and chickpeas tossed in smoky paprika and cumin, paired with a creamy tahini-lemon dressing sweetened with maple syrup. It’s a wholesome, vibrant, and protein-packed vegan dish perfect for a nutritious lunch or dinner.
Ingredients
Scale
Roasted Vegetables
- 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
Tahini Dressing
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1–2 tablespoons maple syrup
- 3–5 tablespoons water
- 1 tablespoon olive oil (for dressing)
Instructions
- Preheat Oven: Preheat your oven to 425°F and place a baking sheet inside to heat while you prepare the ingredients. This helps achieve a nice roast on the carrots and chickpeas.
- Toss Vegetables: In a large bowl, combine the chopped carrots and drained, dried chickpeas. Add 3 tablespoons of olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss well to evenly coat all pieces with the oil and spices.
- Spread and Roast: Carefully remove the hot baking sheet from the oven. Spread the carrot and chickpea mixture in a single layer on the baking sheet, ensuring they have space to roast evenly.
- Roast Until Tender: Roast in the oven for 25–30 minutes, tossing the mixture halfway through to promote even cooking and browning. The vegetables should be tender with caramelized edges.
- Prepare Dressing: While the veggies roast, whisk together tahini, lemon juice, 1–2 tablespoons maple syrup, 1 tablespoon olive oil, and 3–5 tablespoons water in a small bowl until smooth and creamy. Adjust water to reach your desired dressing consistency.
- Assemble Bowl: Once roasted, transfer the carrots and chickpeas to serving bowls. Drizzle generously with the tahini dressing and serve warm or at room temperature.
Notes
- Dry chickpeas well after draining to ensure they roast crispy rather than steaming in the oven.
- Adjust the maple syrup in the dressing according to your preferred sweetness level.
- For extra flavor, add a pinch of cayenne pepper or chili flakes to the spice mix.
- This bowl can be served with grains like quinoa or rice for a more filling meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
