Savor a Honey Roasted Carrot & Chickpea Bowl, packed with flavor and nutrition. Perfect for a quick meal or healthy lunch option. Enjoy every bite!
Ingredients
Scale
4 large carrots, peeled and sliced into bite-sized pieces
1 can (15 ounces) of chickpeas, drained and rinsed
2 tablespoons of honey or maple syrup for a vegan option
2 tablespoons of olive oil
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
Salt and pepper to taste
Fresh parsley for garnish
Quinoa or brown rice (optional)
Nuts or seeds (optional)
Feta cheese (optional)
Instructions
Preheat your oven to 425°F (220°C).
Peel and slice the carrots into uniform bite-sized pieces for even cooking. Rinse the chickpeas under cold water and pat them dry with a paper towel.
In a large mixing bowl, combine the carrots and chickpeas. Drizzle with olive oil, honey (or maple syrup), ground cumin, smoked paprika, salt, and pepper. Toss everything together until well-coated.
Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes, stirring halfway through, until the carrots are tender and golden brown.
Once the carrots and chickpeas are done roasting, assemble your bowl starting with a base of quinoa or brown rice if desired, then pile on the roasted carrots and chickpeas.
Finish off with a sprinkle of fresh parsley and serve warm.
Notes
A delicious and nutritious dish that combines honey-roasted carrots with protein-packed chickpeas, creating a vibrant and healthy meal.
