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One-Pan Roasted Carrot and Chickpea Bowl

One-Pan Roasted Carrot and Chickpea Bowl: Easy & Flavorful!

Discover the vibrant One-Pan Roasted Carrot and Chickpea Bowl, a quick, nourishing vegan meal that's ideal for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowl
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 4 medium carrots the star of the dish, try sweet potatoes for a different twist
  • 1 can canned chickpeas provides essential protein; use soaked dried chickpeas for a firmer bite
  • 1 tablespoon olive oil essential for roasting, ensure a light coating to prevent sogginess
For the Tahini Dressing
  • 2 tablespoon tahini adds creamy richness; sunflower seed butter can be a nut-free substitute
  • 1 tablespoon maple syrup offers a touch of sweetness; substitute with honey for a non-vegan option
For the Spices
  • 1 teaspoon cumin introduces warm, earthy notes; adjust according to your preference
  • 1 teaspoon paprika adds a smoky depth; feel free to experiment with sweet or smoked varieties
  • to taste salt essential for bringing flavors together
  • to taste pepper essential for bringing flavors together

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Combine diced carrots and rinsed canned chickpeas in a large mixing bowl. Drizzle with olive oil and sprinkle spices over the mixture. Toss to coat.
  3. Spread the seasoned mixture in a single layer on the baking sheet.
  4. Place baking sheet in the oven and roast for 25-30 minutes, stirring halfway through.
  5. While veggies roast, whisk together tahini, maple syrup, and water until smooth. Adjust thickness with more water if needed.
  6. Once the veggies are roasted, layer them in serving bowls and drizzle with tahini dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Keep tahini dressing separate to maintain crispiness of chickpeas. Can be frozen for up to 3 months.

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