Sumac-Spiced Roasted Carrot and Chickpea Bowl with Tahini Drizzle

Name: Sumac-Spiced Roasted Carrot and Chickpea Bowl with Tahini Drizzle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 pound carrots (peeled and cut into sticks); 1 can chickpeas (drained and rinsed); 2 tablespoons olive oil; 1 tablespoon sumac; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 1/4 cup tahini; 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon honey; 1-2 tablespoons water (as needed to thin); 1/4 teaspoon salt

VeganMiddle EasternLunch|DinnerEasyHealthyVegetable-Forward

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

A vibrant and flavorful bowl featuring sumac-spiced roasted carrots and chickpeas, complemented by a creamy tahini drizzle, offering a taste of the Middle East in every bite.

Macronutrients per serving

grams

Protein

10.0g 15%

Fat

18.0g 26%

Carbs

40.0g 59%

Rich in nutrients

☀️ Vitamin A

120% DV

Essential for vision and immune function

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Important for blood production

🌾 Fiber

40% DV

Aids in digestion

✦ Antioxidants

High

Protects cells from damage

Ingredients

Main Ingredients

1 pound carrots peeled and cut into sticks
1 can chickpeas drained and rinsed
2 tablespoons olive oil
1 tablespoon sumac
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground

Tahini Drizzle

1/4 cup tahini
2 tablespoons lemon juice freshly squeezed
1 tablespoon honey
1-2 tablespoons water as needed to thin
1/4 teaspoon salt

Instructions

1 Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2 In a large bowl, combine the carrot sticks and chickpeas. Drizzle with olive oil, then add sumac, ground cumin, smoked paprika, salt, and freshly ground black pepper. Toss to coat evenly.
3 Spread the carrot and chickpea mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the carrots are tender and chickpeas are crispy.
4 While the carrots and chickpeas are roasting, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, honey, and salt. Gradually add water, one tablespoon at a time, until the sauce reaches a pourable consistency.
5 Once roasted, remove the carrots and chickpeas from the oven and let them cool slightly.
6 To assemble the bowls, divide the roasted carrot and chickpea mixture among four serving bowls.
7 Drizzle each bowl with the prepared tahini sauce and garnish with additional sumac if desired.
8 Serve immediately and enjoy the vibrant flavors.