Description
A vibrant and satisfying plant-based bowl featuring naturally sweet roasted carrots, crunchy roasted chickpeas, and a zesty tahini sauce, all cooked in one pan for maximum simplicity and deliciousness.
Ingredients
1 pound carrots, peeled and cut into chunks
1 can (15 ounces) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tahini
3 tablespoons lemon juice, freshly squeezed
1 garlic clove, minced
2 tablespoons water or plant-based milk
2 tablespoons chopped fresh parsley or cilantro
Optional toppings: chopped almonds, pomegranate seeds, or roasted pumpkin seeds
Instructions
Preheat oven to 400°F (200°C)
In a large mixing bowl, combine carrots, chickpeas, olive oil, smoked paprika, cumin, salt, and black pepper
Toss until evenly coated
Spread the mixture evenly on a large baking sheet or oven-safe skillet
Roast for 25-30 minutes, stirring once halfway through, until carrots are tender and edges are caramelized
While the vegetables roast, make the tahini sauce by whisking together tahini, lemon juice, garlic, and enough water or plant-based milk to achieve a smooth, pourable consistency
Once roasted, transfer carrots and chickpeas to serving bowls
Top each bowl with a generous drizzle of tahini sauce and sprinkle with fresh parsley or cilantro
Add optional toppings if desired and serve
Notes
For extra flavor, roast the carrots and chickpeas with a few tablespoons of vegetable broth or water in the pan to enhance the caramelization and depth.
Tahini sauce can be made ahead and stored in the fridge for up to 1 week.
Swap out carrots for other root vegetables like sweet potatoes or parsnips depending on availability or preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg