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Roasted Carrot and Chickpea

Roasted Carrot and Chickpea Bowl: Simple Vegan Comfort Food

This Roasted Carrot and Chickpea Bowl is a healthy vegan meal that's easy to prepare, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 4 medium Carrots or substitute with sweet potatoes
  • 1 can Chickpeas rinsed and dried
  • 2 tablespoons Olive Oil for roasting
For the Dressing
  • 3 tablespoons Tahini or nut butter for alternatives
  • 1 tablespoon Maple Syrup or honey if not vegan
  • 1 teaspoon Spices (cumin, paprika, salt, pepper) to taste

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • measuring cup
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Peel and cut the carrots into bite-sized pieces.
  3. Rinse and dry the chickpeas thoroughly.
  4. Combine chopped carrots and dried chickpeas in a bowl, drizzle with olive oil and spices. Toss well.
  5. Spread carrots and chickpeas on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  6. While roasting, whisk together tahini, maple syrup, and water in a small bowl.
  7. Assemble bowls by placing roasted vegetables and drizzling with tahini dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

For best results, ensure chickpeas are fully dried before roasting. Store leftovers in an airtight container for up to 4 days. Tahini dressing can be stored separately for up to 5 days.

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