One-Pan Roasted Carrot and Chickpea Bowl Recipe
This One-Pan Roasted Carrot and Chickpea Bowl is a wholesome and flavorful vegan and gluten-free meal perfect for busy weeknights. Featuring tender, caramelized carrots and crispy roasted chickpeas seasoned with smoked paprika, cumin, and garlic, all drizzled with a creamy tahini-lemon dressing, this dish combines delightful textures and vibrant flavors with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegan
Ingredients
Scale
Vegetables & Legumes
- 1 ½ pounds (about 6–7 medium) carrots, peeled and chopped into 1-inch pieces
- 1 (15-ounce) can chickpeas, rinsed, drained, and thoroughly dried
Spices & Oil
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Dressing
- ¼ cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 1–2 tablespoons maple syrup (or honey, if not vegan)
- 3–5 tablespoons water (to thin the dressing)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 425°F (220°C) and place a large, rimmed baking sheet inside to heat while you prepare the ingredients. Heating the pan ensures a good sear and prevents the vegetables from steaming.
- Season the Carrots and Chickpeas: In a large mixing bowl, combine the chopped carrots, dried chickpeas, 2 tablespoons of olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss thoroughly so all pieces are evenly coated with the spices and oil.
- Roast the Vegetables: Carefully remove the hot baking sheet from the oven and spread the seasoned carrots and chickpeas in a single, even layer to avoid overcrowding. The sizzling sound indicates the roasting process has begun.
- Roast to Perfection: Return the baking sheet to the oven and roast for 25-30 minutes, stirring and tossing around the 15-minute mark to ensure even caramelization. Roast until carrots are tender with browned edges and chickpeas are golden and crispy.
- Prepare the Tahini Dressing: While roasting, whisk together tahini, freshly squeezed lemon juice, maple syrup, and the remaining 1 tablespoon olive oil in a small bowl. The mixture will thicken initially—gradually add water, 1 tablespoon at a time, whisking until the dressing is smooth and pourable. Adjust seasonings to taste.
- Assemble and Serve: Serve the hot roasted carrot and chickpea mixture directly from the pan or over a base such as quinoa or mixed greens, then drizzle generously with the tahini dressing. Garnish with fresh herbs for added brightness and serve immediately.
Notes
- Ensure chickpeas are thoroughly dried before roasting to achieve the crispiness.
- Do not overcrowd the baking sheet to prevent steaming and sogginess.
- Use uniform 1-inch carrot pieces for even cooking.
- The tahini dressing can be made ahead and stored in the refrigerator for up to one week.
- Leftovers keep well in separate containers for up to 4 days; reheat in oven or air fryer to restore texture.
- Feel free to add or substitute other roasting vegetables like sweet potatoes, broccoli, or cauliflower.
- For non-vegans, honey may replace maple syrup in the dressing.
- Adjust water in the dressing according to tahini thickness for desired consistency.
Keywords: roasted carrot bowl, chickpea bowl, vegan dinner, sheet pan dinner, healthy meal, tahini dressing, plant-based protein, gluten free, roasted vegetables
