Description
A vibrant and nourishing roasted carrot and chickpea bowl, featuring crispy chickpeas and sweet caramelized carrots, drizzled with creamy tahini and bright lemon.
Ingredients
Scale
- 4 medium Carrots, peeled and chopped into sticks
- 1 can Chickpeas, drained and rinsed
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 tablespoons Tahini
- 1 tablespoon Maple Syrup
- 1 tablespoon Lemon Juice
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables: Peel and chop the carrots into equal-sized sticks.
- Rinse the chickpeas under cold water and pat them dry.
- Combine carrots and chickpeas in a mixing bowl with olive oil, cumin, paprika, salt, and pepper.
- Spread the mixture evenly on a baking sheet.
- Roast in the oven for 25-30 minutes, tossing halfway through.
- Prepare the tahini dressing by mixing tahini, maple syrup, lemon juice, and water to desired consistency.
- Serve the roasted vegetables topped with tahini dressing and additional lemon juice.
Notes
For extra crispiness, ensure chickpeas are completely dry before roasting.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg