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One-Pan Roasted Carrot and Chickpea Bowl

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A wholesome and flavorful one-pan roasted carrot and chickpea bowl with tender sweet carrots, crispy spiced chickpeas, and a creamy lemon-garlic sauce served over grains.

Ingredients

  • 3 cups carrots, peeled and sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked rice or quinoa
  • 2 cups spinach or mixed greens
  • 1/2 cup Greek yogurt or tahini
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/4 tsp salt (for sauce)

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Spread the sliced carrots and chickpeas evenly on the baking sheet.
  3. Drizzle with olive oil and season with garlic powder, paprika, cumin, salt, and black pepper. Toss to coat evenly.
  4. Roast for 25–30 minutes, stirring halfway through, until the carrots are tender and chickpeas are slightly crispy.
  5. In a small bowl, mix Greek yogurt or tahini with lemon juice, minced garlic, and salt to create the sauce.
  6. To assemble, divide cooked rice or quinoa into bowls.
  7. Top with roasted carrots and chickpeas, then add fresh greens.
  8. Drizzle the sauce over the bowl and serve immediately.

Notes

  • Dry chickpeas thoroughly before roasting for extra crispiness.
  • Avoid overcrowding the pan to ensure even roasting.
  • Use tahini instead of yogurt for a vegan version.
  • Add roasted vegetables like zucchini or sweet potatoes for variety.
  • Top with seeds or nuts for extra crunch.
  • Store leftovers in an airtight container for up to 4 days.
  • Reheat roasted ingredients and add fresh sauce before serving.

Nutrition

Find it online: https://cookedbymaya.com/one-pan-roasted-carrot-and-chickpea-bowl/