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A vibrant bowl filled with roasted carrots, crispy chickpeas, and a creamy white tahini dressing topped with fresh green parsley and hemp seeds.

High Protein One Pan Roasted Carrot and Chickpea Bowl

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 500 g large carrots, peeled and sliced into 1/2-inch rounds
  • 800 g canned chickpeas, drained, rinsed, and patted dry
  • 30 ml extra virgin olive oil
  • 5 g ground cumin
  • 5 g smoked paprika
  • 3 g kosher salt
  • 2 g ground black pepper
  • 200 g plain non-fat Greek yogurt
  • 30 g tahin i
  • 15 ml fresh lemon juice
  • 30 g shelled hemp seeds
  • 15 g fresh parsley, chopped

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. On a large rimmed baking sheet, combine the sliced carrots and dried chickpeas.
  3. Drizzle with olive oil and sprinkle with cumin, smoked paprika, salt, and pepper. Toss until ingredients are evenly coated.
  4. Spread the mixture in a single layer across the baking sheet to ensure even roasting.
  5. Roast for 25 minutes, tossing halfway through the duration, until carrots are tender and chickpeas are slightly crispy.
  6. In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until smooth.
  7. Divide the roasted carrot and chickpea mixture into four serving bowls.
  8. Top each bowl with the yogurt dressing, hemp seeds, and fresh parsley before serving.