One-Pan Roasted Carrot and Chickpea Bowl: Simple Comfort Food

Experience the vibrant One-Pan Roasted Carrot and Chickpea Bowl, a wholesome dish that brings comfort without guilt.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bowl

4 medium Carrots Peeled and cut into 1-inch pieces
1 can Chickpeas Drained and rinsed
2 tablespoons Olive Oil For roasting

For the Tahini Dressing

1/4 cup Tahini Can use sunflower seed butter
2 tablespoons Maple Syrup Can use honey or agave
1 teaspoon Garlic Powder Can substitute with onion powder

For Seasoning

1 teaspoon Cumin Adjust based on your spice preference
1 teaspoon Paprika Can use smoked paprika for extra depth
to taste Salt
to taste Pepper

Equipment

Oven
Large Baking Sheet
Mixing Bowl
whisk
Parchment Paper

Method

Step 1: Preheat Oven

Preheat your oven to 425°F (220°C).

Step 2: Prepare Carrots and Chickpeas

Peel and cut the carrots into 1-inch pieces. Drain and rinse the chickpeas.

Step 3: Season

In a mixing bowl, combine carrots and chickpeas. Drizzle with olive oil and add garlic powder, cumin, paprika, salt, and pepper. Toss to coat.

Step 4: Roast

Spread on a baking sheet and roast for 25-30 minutes, stirring halfway.

Step 5: Make Tahini Dressing

Whisk tahini, maple syrup, and garlic powder in a bowl. Gradually add water to desired consistency.

Step 6: Serve

Layer roasted carrots and chickpeas in bowls and drizzle with tahini dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 200mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. The tahini dressing can last up to a week when stored separately.

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