Roasted Carrot and Chickpea Bowl for Cozy Nights In

A delightful Roasted Carrot and Chickpea Bowl for cozy nights, combining warm roasted carrots and crispy chickpeas.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bowl

4 medium Carrots Peeled and sliced
1 can Canned Chickpeas Drained
2 tablespoons Olive Oil Can substitute with avocado or coconut oil
1 teaspoon Paprika Use smoked paprika for added depth
1 teaspoon Cumin Can swap for coriander
1 teaspoon Garlic Powder Use fresh minced garlic for a stronger flavor

For the Dressing

3 tablespoons Tahini Can use peanut butter for a different flavor
1 tablespoon Maple Syrup Honey is an option if not strictly vegan
2 tablespoons Water Adjust for desired consistency
1 pinch Salt Add more to taste

Equipment

Oven
Baking Sheet
Parchment paper
Mixing Bowl
small bowl

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
Toss together peeled and sliced carrots with drained canned chickpeas, drizzle with olive oil, and sprinkle with paprika, cumin, and garlic powder.
Spread seasoned carrots and chickpeas evenly on the baking sheet.
Roast in the oven for 25-30 minutes, stirring halfway through.
Whisk together tahini, maple syrup, and a splash of water, adding salt to taste.
Once roasted, layer the vegetables in a bowl and drizzle with the tahini dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days. Keep dressing separate until ready to serve. For longer storage, freeze the mixture for up to 2 months.

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