One-Pan Roasted Carrot Chickpea Bowl (Printable Version)

Caramelized roasted carrots and crispy chickpeas with creamy lemon-tahini dressing, served over quinoa or greens for a nourishing meal.

# What You Need:

→ Roasted Vegetables

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→ Creamy Tahini Dressing

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→ For Serving

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# Steps:

01 - Preheat oven to 425°F. Place a large rimmed baking sheet in the oven as it heats to ensure it's hot when adding the vegetables.
02 - In a large bowl, combine chopped carrots and thoroughly dried chickpeas. Add olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Carefully remove the hot baking sheet from the oven. Immediately spread the seasoned carrots and chickpeas in a single, even layer. Use two sheets if crowded to ensure proper roasting.
04 - Roast for 25-30 minutes, tossing halfway through cooking. Cook until carrots are fork-tender and caramelized, and chickpeas are golden and crisp.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, and olive oil. The mixture will thicken; gradually whisk in water, one tablespoon at a time, until the dressing is smooth and pourable. Adjust salt, lemon, or sweetness as desired.
06 - Layer bowls with quinoa or greens if using. Top with hot roasted carrots and chickpeas. Drizzle generously with tahini dressing and garnish with fresh herbs.

# Expert Advice:

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  • Everything happens on one baking sheet so you can relax while the oven does all the work
  • The tahini dressing ties everything together with a creamy bright finish that makes simple ingredients taste extraordinary
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  • Overcrowding the baking sheet will steam your ingredients instead of roasting them so use two pans if needed
  • The dressing will look thick and clumpy at first but keep whisking and adding water it will smooth out beautifully
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  • Preheating your baking sheet is the restaurant trick that gives you that gorgeous caramelization
  • Taste the dressing before you add too much water since tahini brands vary in thickness
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