Go Back
–+ servings
Roasted Carrot and Chickpea

Roasted Carrot and Chickpea Bowl: Healthy One-Pan Wonder

Enjoy this Roasted Carrot and Chickpea bowl, a delicious, vegan, gluten-free meal that's quick to prepare and perfect for any weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 4 medium Carrots
  • 1 can Canned Chickpeas drained and rinsed
  • 2 tablespoons Olive Oil
For the Spices
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
For the Dressing
  • 1/4 cup Tahini
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Water adjust for consistency

Equipment

  • Oven
  • Baking sheet
  • Large bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the carrots and cut into even-sized sticks. Drain and rinse the chickpeas, pat them dry.
  3. In a large bowl, toss carrots and chickpeas with olive oil, cumin, paprika, salt, and pepper.
  4. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  5. In a small bowl, whisk together tahini, maple syrup, salt, and water until smooth.
  6. Serve roasted carrot and chickpeas over cooked grain, drizzled with tahini dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 12000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Ensure chickpeas are thoroughly dried for optimal crispiness. Feel free to customize spices to your liking.

Tried this recipe?

Let us know how it was!