Description
A vibrant and nourishing vegan bowl featuring roasted carrots and crispy chickpeas, finished with a creamy tahini dressing.
Ingredients
- 4 medium carrots, peeled and sliced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- Water as needed for dressing consistency
Instructions
1. Preheat oven to 425°F (220°C).
2. Peel and slice carrots into even sticks.
3. Drain, rinse, and thoroughly dry the chickpeas.
4. In a mixing bowl, toss carrots and chickpeas with olive oil, cumin, paprika, salt, and pepper.
5. Spread evenly on a baking sheet in a single layer.
6. Roast for 25–30 minutes, stirring halfway through, until carrots are tender and chickpeas are slightly crispy.
7. In a small bowl, whisk together tahini, maple syrup, lemon juice, a pinch of salt, and water until smooth and creamy.
8. Remove roasted vegetables from oven and let cool for 5 minutes.
9. Assemble into bowls and drizzle with tahini dressing before serving.
Notes
Dry chickpeas thoroughly before roasting for maximum crispiness.
Swap carrots with sweet potatoes or other root vegetables if desired.
Adjust seasoning and spice levels to taste.
Add greens, grains, or seeds for extra texture and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg