Description
A healthy and delicious bowl featuring tender roasted carrots and crispy chickpeas, drizzled with creamy tahini dressing.
Ingredients
Scale
- 1 ½ pounds Carrots, peeled and chopped into 1-inch pieces
- 1 (15-ounce) can Chickpeas, rinsed, drained, and thoroughly dried
- 3 tablespoons Olive Oil, divided
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt (or to taste)
- ¼ teaspoon Black Pepper (or to taste)
- ¼ cup Tahini
- 3 tablespoons Lemon Juice, freshly squeezed
- 1–2 tablespoons Maple Syrup (or honey, if not vegan)
- 3–5 tablespoons Water
Instructions
- Preheat your oven to 425°F (220°C) and place a large, rimmed baking sheet inside.
- Combine the chopped carrots and chickpeas in a bowl with 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss well.
- Pour the mixture onto the hot baking sheet, spreading it out evenly.
- Roast in the oven for 25-30 minutes, tossing halfway through for even browning.
- Mix tahini, lemon juice, maple syrup, and the remaining olive oil in a bowl. Whisk in water until smooth.
- Assemble the bowls with a base like quinoa or mixed greens, top with roasted veggies, and drizzle with tahini dressing.
Notes
Enjoy this dish as a quick dinner, wholesome lunch, or for entertaining guests. Store leftovers in the fridge for 3-4 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg