Description
A plant-based, nutrient-dense meal featuring caramelized carrots, crispy spiced chickpeas, and a velvety tahini dressing. Combines natural sweetness, earthy spices, and creamy texture for a wholesome, one-pan dinner.
Ingredients
1.5 lbs carrots (peeled, 1-inch pieces)
1 (15-oz) can chickpeas (rinsed, drained, and dried)
3 tablespoons olive oil (divided)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1 cup uncooked quinoa
Tahini dressing base: 1/2 cup tahini, 2 tablespoons lemon juice, 1/4 teaspoon salt
Optional for topping: fresh parsley or cilantro, chopped dates or raisins
Instructions
Preheat oven and baking sheet to 425°F
Toss carrots with 1 tbsp olive oil, season with half the spices
Arrange carrots on one side of a parchment-lined baking sheet
Pat chickpeas dry, toss with remaining oil and spices, place on opposite side of baking sheet
Roast for 25-30 minutes
Meanwhile, rinse and cook quinoa according to package instructions
Whisk tahini with lemon juice, water, and salt to reach desired consistency
Serve roasted veggie-chickpea mix over quinoa, drizzled with tahini dressing
Notes
Use rainbow carrots for vibrant color
Preheating baking sheet ensures crispy chickpeas
Rinsing canned chickpeas is crucial for texture
Add cucumbers or cherry tomatoes as optional garnish
Store leftovers in airtight containers for 3-4 days
- Prep Time: 15
- Cook Time: 30
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg