Description
A delicious and wholesome one-pan roasted carrot and chickpea bowl that combines sweet caramelized carrots and crispy roasted chickpeas, seasoned with smoky paprika and warm cumin. Finished with a creamy, tangy tahini dressing, this easy-to-make vegan dish is perfect for a nutritious lunch or dinner.
Ingredients
Scale
Roasted Vegetables
- 1 ½ pounds (about 6–7 medium) carrots, peeled and chopped into 1-inch pieces
- 1 (15-ounce) can chickpeas, rinsed, drained, and thoroughly dried
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Tahini Dressing
- ¼ cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 1–2 tablespoons maple syrup (or honey if not vegan)
- 1 tablespoon olive oil
- 3–5 tablespoons water (to thin dressing)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats to get it hot. This ensures a good sear and prevents steaming for better caramelization. The rimmed sheet keeps ingredients from rolling off.
- Season the Carrots and Chickpeas: In a large bowl, combine chopped carrots, thoroughly dried chickpeas, 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss well to coat evenly for maximum flavor in every bite.
- The Roasting Magic: Carefully remove the hot baking sheet from the oven. Immediately spread the seasoned carrots and chickpeas in a single, even layer onto the pan. A hot pan creates a nice sizzle and starts caramelization instantly. Avoid overcrowding to prevent sogginess; use two pans if needed.
- Roast to Perfection: Roast at 425°F (220°C) for 25-30 minutes. Halfway through (around 15 minutes), toss the vegetables and chickpeas with a spatula for even browning. Roast until carrots are tender with caramelized edges and chickpeas are golden and slightly crispy.
- Whip Up the Creamy Tahini Dressing: While roasting, mix tahini, lemon juice, maple syrup, and remaining 1 tablespoon olive oil in a small bowl or jar. Whisk vigorously; it will thicken initially. Add water one tablespoon at a time, whisking until smooth and pourable like heavy cream. Adjust salt, lemon, or sweetness to taste.
- Assemble and Serve: Remove roasted carrots and chickpeas from oven. Serve directly from the pan or over a base like quinoa or mixed greens. Drizzle generously with tahini dressing and garnish with fresh herbs if desired for a fresh finishing touch.
Notes
- Ensure chickpeas are thoroughly dried before roasting to get crispy edges instead of steaming.
- Use a hot oven and preheated baking sheet for the best caramelization and texture.
- Adjust spices and salt according to your taste preference.
- The tahini dressing can be thinned further or thickened according to preference by adjusting water quantity.
- For vegan option, use maple syrup instead of honey in the dressing.
- Feel free to add a base like quinoa, rice, or greens to make the bowl more substantial.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted carrot chickpea bowl, vegan bowl recipe, one-pan meal, roasted vegetables, tahini dressing, healthy vegan dinner
