One Pan Roasted Carrot Chickpea Bowl (Printable)
Sweet roasted carrots and crispy chickpeas with creamy tahini dressing on one pan.
# What You'll Need:
→ Vegetables
01 - 1 lb carrots, peeled and cut into 1/2-inch slices
02 - 1 medium red onion, sliced into wedges
→ Legumes
03 - 1 (15 oz) can chickpeas, drained and rinsed
→ Seasonings
04 - 2 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground coriander
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Grains (optional, for serving)
10 - 2 cups cooked quinoa or brown rice
→ Herbs & Garnish
11 - 1/4 cup fresh parsley, chopped
12 - 1/4 cup pomegranate seeds (optional)
→ Tahini Dressing
13 - 1/4 cup tahini
14 - 2 tbsp lemon juice
15 - 1 tbsp maple syrup or honey
16 - 1 small garlic clove, minced
17 - 2-4 tbsp warm water (to thin)
18 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 425°F.
02 - On a large rimmed baking sheet, toss carrots, red onion, and chickpeas with olive oil, cumin, smoked paprika, coriander, salt, and black pepper. Spread into a single layer.
03 - Roast for 25-30 minutes, stirring halfway, until carrots are tender and chickpeas are crisp.
04 - While vegetables roast, whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and salt in a small bowl. Add warm water a tablespoon at a time until the dressing is smooth and pourable.
05 - To serve, divide cooked quinoa or brown rice among bowls (if using). Top with roasted carrots, chickpeas, and onions. Drizzle generously with tahini dressing.
06 - Garnish with chopped parsley and pomegranate seeds, if desired.
# Expert Suggestions:
01 -
- The tahini dressing creates this impossibly creamy contrast to the crispy roasted elements
- Everything cooks together on one pan which means maximum flavor and minimum cleanup
02 -
- Pat those chickpeas completely dry before tossing with spices or they will steam instead of crisp up
- The dressing might look thick and seized at first, keep adding warm water and it will emulsify into silk
03 -
- Line your baking sheet with parchment paper for the easiest cleanup ever
- Double the dressing and keep it in the fridge for salads and grain bowls all week