Roasted Carrot and Chickpea Bowl: A Wholesome Delight

Savor the Roasted Carrot and Chickpea Bowl, a vegan and gluten-free dish bursting with flavor and nutrients.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Gluten-Free, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Veggies

4 medium Carrots sliced into 1-inch pieces
1 can Canned Chickpeas rinsed and dried

For the Dressing

3 tablespoons Tahini or sunflower seed butter for a nut-free option
1 tablespoon Maple Syrup or honey if not strictly vegan
2 tablespoons Water to adjust consistency

For Seasoning

2 tablespoons Olive Oil or avocado oil for a unique taste
1 teaspoon Cumin
1 teaspoon Paprika smoked paprika recommended

Equipment

Oven
Baking sheet
mixing bowl

Method

Cooking Steps

Preheat your oven to 425°F (220°C).
Wash and slice the carrots into 1-inch pieces. Rinse and drain the chickpeas and pat dry.
Combine carrots and chickpeas in a mixing bowl with olive oil and spices. Toss to coat evenly.
Spread the mixture on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway.
In a small bowl, whisk tahini, maple syrup, and water until smooth.
Assemble the bowl with grains or greens, top with roasted veggies, and drizzle with dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 300mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 10500IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 4 days. Dressings can be made in advance and stored for up to 1 week.

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