One-Pan Roasted Carrot and Chickpea Bowl Recipe
A vibrant, wholesome one-pan roasted carrot and chickpea bowl featuring caramelized carrots and crispy chickpeas seasoned with smoky spices, served with a creamy, tangy tahini dressing. This easy, nutritious dish blends sweet, savory, and smoky flavors, perfect for a healthy lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
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
- 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 Lemon Juice, freshly squeezed
- 1–2 tablespoons Maple Syrup (or honey, if not vegan)
- 1 tablespoon Olive Oil
- 3–5 tablespoons Water (to thin the dressing)
- Pinch of Salt (optional)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 425°F (220°C) and place a large, rimmed baking sheet inside to heat up. Using a hot pan immediately when roasting ensures a great sear on the vegetables, promoting caramelization instead of steaming.
- Season the Carrots and Chickpeas: In a large bowl, combine the chopped carrots, dried chickpeas, 2 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss thoroughly to evenly coat all pieces, making sure every bite is flavorful.
- The Roasting Magic: Carefully remove the hot baking sheet from the oven and spread the carrot and chickpea mixture in a single even layer. Avoid overcrowding to prevent steaming; use two pans if needed. The sizzle on contact signals the start of good caramelization.
- Roast to Perfection: Roast for 25-30 minutes, stirring and tossing gently with a spatula halfway through to ensure even browning. Roast until carrots are tender with caramelized edges and chickpeas are golden and crisp.
- Whip Up the Creamy Tahini Dressing: While roasting, whisk together tahini, lemon juice, maple syrup, and 1 tablespoon olive oil in a small bowl. The mixture will thicken initially; gradually whisk in water 1 tablespoon at a time until smooth and pourable. Adjust seasoning with salt, maple syrup, or lemon juice to taste.
- Assemble and Serve: Once roasted, serve the carrot and chickpea mixture directly from the pan or atop a base like quinoa or mixed greens. Drizzle generously with tahini dressing and optionally garnish with fresh herbs for brightness.
Notes
- Dry chickpeas thoroughly to ensure they roast to crispness instead of steaming.
- Use a rimmed baking sheet to prevent ingredients from spilling during tossing.
- Freshly squeezed lemon juice is essential for a bright dressing flavor.
- Tahini dressing can be thinned to preferred consistency with water; add gradually.
- For extra protein, serve over quinoa or add greens to the bowl.
- This recipe is naturally vegan and can be gluten free if served with gluten-free grains.
Keywords: roasted carrots, chickpea bowl, tahini dressing, vegan bowl, healthy dinner, Mediterranean recipe, roasted vegetables, plant-based protein
