Description
This Roasted Carrot Chickpea Bowl is a flavorful and wholesome plant-based meal featuring perfectly roasted carrots and chickpeas seasoned with smoked paprika and cumin. The dish is finished with a creamy tahini-lemon dressing lightly sweetened with maple syrup, making it a nutritious and delicious bowl ideal for lunch or dinner.
Ingredients
Scale
Vegetables and Legumes
- 1 ½ pounds carrots, chopped
- 1 (15-ounce) can chickpeas, drained and dried
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Oils and Sauces
- 3 tablespoons olive oil
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1–2 tablespoons maple syrup
- 3–5 tablespoons water
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and place a baking sheet inside the oven to heat. Heating the baking sheet helps the carrots and chickpeas roast crisp and evenly.
- Prepare Carrots and Chickpeas: In a large bowl, toss the chopped carrots and dried chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper, ensuring an even coating of spices on all pieces.
- Roast the Vegetables: Carefully spread the spiced carrots and chickpeas in a single layer on the preheated baking sheet. Roast in the oven for 25 to 30 minutes, making sure to toss the mixture halfway through cooking for even roasting and a tender, caramelized finish.
- Make the Tahini Dressing: While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, a splash of olive oil, and water until the dressing is smooth and creamy. Adjust the water quantity to reach your desired consistency.
- Assemble the Bowl: Once the roasted carrots and chickpeas are done, assemble your bowls by adding the roasted components and drizzling them generously with the tahini dressing for a creamy, tangy finish.
Notes
- You can customize the spice level by adding a pinch of cayenne pepper if you like heat.
- For extra texture, sprinkle some toasted nuts or seeds on top before serving.
- The roasted mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- If tahini is not available, you can substitute with sunflower seed butter but the flavor will differ.
- Use fresh lemon juice for the best flavor in the dressing.
