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–+ servings
Roasted Carrot and Chickpea Bowl

Delicious Roasted Carrot and Chickpea Bowl for Easy Weeknights

A vibrant Roasted Carrot and Chickpea Bowl that is vegan, gluten-free, and perfect for busy weeknights.
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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 Bowl
  • 4 medium Carrots peeled and sliced
  • 1 can Chickpeas rinsed and drained
  • 2 tablespoons Olive oil for roasting
  • 1 teaspoon Cumin adjust to taste
  • 1 teaspoon Paprika adjust to taste
  • 1/2 teaspoon Salt adjust to taste
  • 1/4 teaspoon Pepper adjust to taste
For the Dressing
  • 1/4 cup Tahini stir well before using
  • 2 tablespoons Maple syrup or agave syrup
  • 2 tablespoons Water adjust for consistency

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Whisk

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel your carrots, then slice them into even sticks.
  3. Rinse and drain chickpeas thoroughly, patting dry with a towel.
  4. In a large mixing bowl, toss carrot sticks and chickpeas with olive oil and selected spices.
  5. Spread the mixture in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.
  6. While roasting, whisk together tahini, maple syrup, and water until smooth.
  7. Once roasted, assemble the bowl by layering the veggies and drizzling with tahini dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 12000IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Ensure chickpeas are dry for maximum crispiness. Store leftover tahini dressing separately in the fridge.

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