Description
How to make roasted carrot and chickpea bowl with golden vegetables and warm spices that creates a satisfying, nutritious meal in one bowl.
Ingredients
Scale
Roasted Vegetables
- 2 lbs carrots, peeled and cut into 2-inch pieces
- 1 can (15 oz) chickpeas, drained and patted dry
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
Bowl Base
- 2 cups cooked quinoa or brown rice
- 4 cups fresh spinach or arugula
- 1/2 red onion, thinly sliced
Tahini Dressing
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 2–3 tbsp warm water
Garnishes
- 1/4 cup pumpkin seeds
- 2 tbsp fresh parsley, chopped
- Sea salt and black pepper to taste
Instructions
- Prep Oven: Preheat your oven to 425°F and line two large baking sheets with parchment paper. This high heat is crucial for getting those beautifully caramelized edges on everything.
- Season Vegetables: Toss carrots with 2 tablespoons olive oil, cumin, paprika, cinnamon, salt, and pepper. On the second pan, toss dried chickpeas with remaining oil and seasonings.
- Roast Everything: Roast for 25-30 minutes, flipping halfway through. Carrots should be tender and golden, while chickpeas become crispy. Don’t overcrowd the pans or everything will steam.
- Make Dressing: Whisk tahini, lemon juice, and maple syrup together. Gradually add warm water until you reach a pourable consistency. It should coat the back of a spoon nicely.
- Prepare Base: Divide cooked quinoa among four bowls. Top with fresh spinach and sliced red onion. The warm vegetables will slightly wilt the greens, which is exactly what we want.
- Assemble Bowls: Add roasted carrots and chickpeas to each bowl. Drizzle generously with tahini dressing and sprinkle with pumpkin seeds and fresh parsley. Serve immediately while everything’s still warm.
Notes
- Pat chickpeas completely dry with paper towels for maximum crispiness.
- Store dressing separately to prevent soggy greens when meal prepping.
- Carrots can be cut up to 2 days ahead and stored in the refrigerator.
- Double the recipe easily – just use more baking sheets to avoid overcrowding.
- Tahini dressing keeps for 2 weeks refrigerated in an airtight container.
Allergy Information: Sesame
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 48g
- Protein: 12g