Roasted Carrot and Chickpea Power Bowls

• 2 lbs carrots, peeled and cut into 1-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup tahini
• 2 cloves garlic, minced
• 4 cups cooked quinoa or rice
• 1/4 cup fresh parsley, chopped
• Optional: red pepper flakes for spice

Steps

1. 1 Preheat oven to 400°F. In a large bowl, toss carrots and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
2. 2 Spread evenly on a baking sheet and roast for 30 minutes, stirring halfway through.
3. 3 Whisk together lemon juice, tahini, and garlic until smooth. Add water, a teaspoon at a time, to reach desired drizzling consistency.
4. 4 Divide quinoa or rice into bowls, top with roasted vegetables, drizzle with tahini sauce, and sprinkle with parsley.
5. 5 Serve immediately, with optional red pepper flakes for a kick.

Equipment

• Baking sheet
• Oven
• Mixing bowls
• Whisk

Variations

• Add roasted sweet potatoes for a heartier bowl.
• Include a handful of crumbled feta for a tangy twist.

Substitutions

• Swap quinoa for couscous if preferred.
• Use almond butter in place of tahini for a nutty alternative.

Pairings

• Serve with a fresh cucumber and tomato salad.
• A simple green salad with a lemon vinaigrette complements well.

Nutrition

Tips

• For extra flavor, roast a diced onion alongside the carrots and chickpeas.
• Make ahead by roasting veggies up to 3 days in advance and storing separately from quinoa.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a side of warm pita bread.
• Add a handful of toasted nuts for extra crunch.

FAQ