# Components:
→ Roasted Vegetables
01 - 1.5 pounds carrots, peeled and chopped into 1-inch pieces
02 - 1 can (15 ounces) chickpeas, rinsed, drained, and thoroughly dried
03 - 2 tablespoons olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
→ Creamy Tahini Dressing
09 - 0.25 cup tahini
10 - 3 tablespoons freshly squeezed lemon juice
11 - 1 to 2 tablespoons maple syrup
12 - 1 tablespoon olive oil
13 - 3 to 5 tablespoons water
14 - Pinch of salt
→ For Serving
15 - Cooked quinoa or mixed greens as bowl base
16 - Fresh herbs such as parsley, cilantro, or dill for garnish
# Directions:
01 - Preheat oven to 425°F. Place a large rimmed baking sheet in the oven as it heats to ensure it is hot when vegetables are added.
02 - In a large bowl, combine chopped carrots and thoroughly dried chickpeas. Add 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Carefully remove the hot baking sheet from the oven. Immediately spread the seasoned carrots and chickpeas in a single, even layer. Use two sheets if crowded.
04 - Roast for 25 to 30 minutes, tossing halfway through, until carrots are fork-tender and caramelized, and chickpeas are golden and crisp.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, and 1 tablespoon olive oil. Gradually whisk in water, one tablespoon at a time, until the dressing is smooth and pourable. Taste and adjust seasoning as desired.
06 - Layer bowls with quinoa or greens if using. Top with hot roasted carrots and chickpeas. Drizzle generously with tahini dressing and garnish with fresh herbs.
