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One-Pan Roasted Carrot and Chickpea Bowl

One-Pan Roasted Carrot and Chickpea Bowl That's Simply Delicious

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This One-Pan Roasted Carrot and Chickpea Bowl is a hearty vegan and gluten-free meal that’s easy to make and packed with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 4 cups Carrots peeled and sliced
  • 1 can Canned Chickpeas drained and rinsed
  • 2 tablespoons Olive Oil for roasting
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
For the Tahini Dressing
  • 1/2 cup Tahini or peanut butter
  • 2 tablespoons Maple Syrup
  • 1 pinch Salt to taste
  • 1/4 cup Water or as needed to thin dressing

Equipment

  • Baking Sheet
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Peel and slice the carrots, rinse and dry the chickpeas.
  3. Combine carrots and chickpeas, drizzle with olive oil and spices. Toss to coat.
  4. Spread mixture on a baking sheet and roast for 25-30 minutes, stirring once.
  5. Whisk together tahini, maple syrup, salt, and water to make the dressing.
  6. Assemble bowls with roasted mixture and drizzle with tahini dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 250mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15000IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge. Prepare tahini dressing in advance for convenience.

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