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–+ servings
One-Pan Roasted Carrot and Chickpea Bowl

One-Pan Roasted Carrot and Chickpea Bowl for Busy Nights

A simple and delicious One-Pan Roasted Carrot and Chickpea Bowl that's perfect for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Plant-based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Mixture
  • 4 medium Carrots Provide natural sweetness and vibrant color; can substitute with sweet potatoes, broccoli, or butternut squash.
  • 1 can Chickpeas Offer protein and fiber; if using dried, soak and cook ahead of time for a great texture.
  • 2 tablespoons Olive Oil Adds richness and helps with roasting; ensure a light coating to avoid steaming the veggies.
  • 1 teaspoon Cumin Enhance flavor complexity; feel free to adjust according to taste preferences.
  • 1 teaspoon Paprika Enhance flavor complexity; feel free to adjust according to taste preferences.
  • 1 teaspoon Garlic Powder Enhance flavor complexity; feel free to adjust according to taste preferences.
  • 1 teaspoon Salt Enhance flavor complexity; feel free to adjust according to taste preferences.
  • 1 teaspoon Pepper Enhance flavor complexity; feel free to adjust according to taste preferences.
For the Tahini Dressing
  • 1/4 cup Tahini Serves as a creamy dressing base, lending richness; can be substituted with yogurt or nut butter if preferred.
  • 1 tablespoon Maple Syrup Adds a hint of sweetness to the tahini dressing; substitute with agave nectar or honey for non-vegan options.
  • 2 tablespoons Water Helps achieve the desired dressing consistency; add only when ready to serve for the best texture.

Equipment

  • Oven
  • Mixing Bowl
  • Sheet pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the carrots, then slice them into even pieces. Rinse canned chickpeas under cold water and pat dry or ensure dried chickpeas are soaked and cooked beforehand.
  3. In a large mixing bowl, combine the chopped carrots and chickpeas. Drizzle with olive oil and sprinkle the spices. Toss until evenly coated.
  4. Spread the seasoned carrots and chickpeas onto a large sheet pan in a single layer. Roast for 25-30 minutes, tossing halfway through.
  5. While the veggies roast, whisk together tahini, maple syrup, and a splash of water until smooth and creamy. Adjust consistency as needed.
  6. Once roasted, let the mixture cool slightly, then spoon into serving bowls and drizzle with tahini dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 25mgCalcium: 8mgIron: 15mg

Notes

For best results, pat dry chickpeas thoroughly before seasoning and mix in water for tahini dressing right before serving.

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