Roasted Carrot and Chickpea Power Bowls

• 2 lbs carrots, peeled and cut into chunks
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups baby spinach
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 2 tablespoons water

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss carrots and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper.
3. 3 Spread on a baking sheet and roast for 25 minutes, stirring halfway through.
4. 4 Whisk together tahini, lemon juice, garlic, and water to make the dressing.
5. 5 Divide spinach among four bowls.
6. 6 Top with roasted carrots and chickpeas.
7. 7 Drizzle with tahini dressing and sprinkle with feta and parsley.

Equipment

• Baking sheet
• Mixing bowl
• Whisk

Variations

• Add roasted sweet potatoes for extra sweetness.
• Substitute kale for spinach for a heartier green.

Substitutions

• Use almond butter in place of tahini for a nutty twist.
• Substitute sunflower seeds for feta to keep it vegan.

Pairings

• Serve with a refreshing cucumber yogurt sauce.
• Pair with a light lemon herb quinoa for added texture.

Nutrition

Tips

• For extra flavor, roast a minced garlic clove with the vegetables.
• Make ahead: Roast vegetables can be stored separately from the dressing for up to 2 days.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of whole-grain pita or flatbread.
• Pairs well with a simple green salad or sliced avocado.

FAQ