Go Back
–+ servings
One-Pan Roasted Carrot and Chickpea Bowl

One-Pan Roasted Carrot and Chickpea Bowl for Cozy Nights

Enjoy a warm and satisfying One-Pan Roasted Carrot and Chickpea Bowl that's quick to prepare, vegan, and gluten-free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 4 medium Carrots substitution: replace with sweet potatoes or other root vegetables for variation.
  • 1 can Chickpeas add protein and substance; substitution: use cooked dried chickpeas for better texture.
  • 2 tablespoons Olive Oil use just enough to coat the ingredients, avoiding overcrowding.
For the Tahini Dressing
  • 3 tablespoons Tahini substitution: almond or sunflower butter can be used for different flavors.
  • 1 tablespoon Maple Syrup can be replaced with agave syrup or honey if dietary restrictions allow.
  • 2 tablespoons Water feel free to adjust based on preference.
  • 1 optional Lemon Juice a splash of citrus adds a refreshing twist.
For the Seasoning
  • 1 teaspoon Cumin adjust to taste as needed.
  • 1 teaspoon Paprika consider using smoked paprika for added depth.
  • 1 teaspoon Salt be cautious if using canned chickpeas.
  • 1 teaspoon Pepper feel free to add more based on personal preference.

Equipment

  • Large baking sheet
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Lightly coat a large baking sheet with olive oil.
  3. Peel and slice the carrots into uniform pieces, then combine with drained chickpeas, olive oil, and spices.
  4. Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through.
  5. Whisk tahini, maple syrup, and water in a small bowl, adding lemon juice if desired.
  6. Layer roasted mixture in bowls and drizzle with tahini dressing before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 350mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10000IUVitamin C: 10mgCalcium: 70mgIron: 3mg

Notes

Experiment with different veggies or grains to suit your taste preferences. Ensure chickpeas are dried well for crispiness during roasting.

Tried this recipe?

Let us know how it was!