# What You’ll Need:
→ Roasted Vegetables
01 - 1 ½ pounds carrots, peeled and cut into 1-inch pieces
02 - 1 (15-ounce) can chickpeas, rinsed, drained, and patted completely dry
03 - 2 tablespoons olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt, or more to taste
08 - ¼ teaspoon black pepper, or more to taste
→ Creamy Tahini Dressing
09 - ¼ cup tahini
10 - 3 tablespoons freshly squeezed lemon juice
11 - 1-2 tablespoons maple syrup
12 - 1 tablespoon olive oil
13 - 3-5 tablespoons water, as needed
14 - Pinch of salt, optional
→ For Serving
15 - Cooked quinoa or mixed greens for bowl base
16 - Fresh herbs such as parsley, cilantro, or dill for garnish
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Place a large rimmed baking sheet in the oven during preheating so it gets hot.
02 - In a large bowl, combine chopped carrots and thoroughly dried chickpeas. Add olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
03 - Carefully remove the hot baking sheet from the oven. Spread the seasoned carrots and chickpeas in a single even layer. Use two baking sheets if needed to avoid overcrowding.
04 - Roast for 25-30 minutes, tossing halfway through cooking time. The carrots should be fork-tender and caramelized, and the chickpeas should be golden and crispy.
05 - While vegetables roast, whisk together tahini, lemon juice, maple syrup, and 1 tablespoon olive oil in a small bowl. The mixture will thicken. Gradually whisk in water one tablespoon at a time until smooth and pourable. Adjust salt, lemon, or sweetness to taste.
06 - Layer bowls with quinoa or greens if desired. Top with hot roasted carrots and chickpeas. Drizzle generously with tahini dressing and garnish with fresh herbs.
