One-Pan Roasted Carrot and Chickpea Bowl for Easy Healthy Nights

Discover a vibrant and easy One-Pan Roasted Carrot and Chickpea Bowl—a nutritious, gluten-free meal perfect for busy nights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowl

Course: Dinner

Cuisine: Gluten-Free, Vegan

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasting

4 cups Carrots, sliced Natural sweetness and texture base for the dish.
1 can Chickpeas, drained Provide protein and heartiness.
2 tablespoons Olive Oil Acts as a cooking fat for roasting.

For the Dressing

1/4 cup Tahini Adds creaminess and richness to the dish.
2 tablespoons Maple Syrup Offers mild sweetness.

For Seasoning

1 teaspoon Cumin Imparts a warm, earthy flavor.
1 teaspoon Smoked Paprika Enhances the dish with a smoky depth.
1 teaspoon Garlic Powder Adds savory notes.
1 to taste Salt Essential for seasoning.
1 to taste Pepper Essential for seasoning.

Equipment

Oven
Baking Sheet
mixing bowl
whisk

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
In a mixing bowl, toss the sliced carrots and drained chickpeas with olive oil and spices.
Spread the seasoned carrots and chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through.
While vegetables roast, whisk together tahini, maple syrup, and a splash of water in a small bowl.
Once the vegetables are done, layer on a serving plate and drizzle tahini dressing over the top.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 12000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Keep tahini dressing separate to maintain crispiness.

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