Dinner recipe · from the recipe book
Roasted Carrot, Broccoli and Chickpea Tahini Bowls
Nutty brown rice topped with cumin-roasted carrots, charred broccoli and crisp chickpeas, finished with a lemony tahini drizzle and fresh parsley.

- Sheet pan
- 55 min · 30 min hands-on
- Serves 4
- Mediterranean
- Vegan
- Gluten-free
- Over 60 g carbs
- Fiber 6 g+
- Sat fat 4 g or less
Ingredients
- 1⅓ cups240 gLong-grain brown rice, dry
- 2⅔ cups620 gWater
- 6½ medium400 gCarrotscut into thick coins
- 4⅓ cups florets400 gBroccolicut into florets
- 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
- 2 tbsp30 gOlive oil
- 2 tsp4 gGround cumin
- 1¼ tsp3 gPaprika (sweet or smoked)
- ¾ tsp4 gSalt
- ½ tsp1 gBlack pepper
- ⅓ cup80 gTahini
- 1 lemon, juiced48 gLemon juice
- 1 clove3 gGarlicgrated
- 2 cups sliced200 gCucumberdiced
- ¼ cup chopped15 gFresh parsleychopped
Steps
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
- Rinse the brown rice, then bring it and 500 g of the water to a boil in a pot. Cover, lower the heat and simmer 40 to 45 minutes until tender; rest covered 5 minutes.
- While the rice cooks, toss the carrot, broccoli and chickpeas on the sheet pan with the olive oil, cumin, paprika, black pepper and three-quarters of the salt.
- Roast 25 to 30 minutes, stirring halfway, until the carrots are tender and the broccoli and chickpeas are browned and crisp at the edges.
- Make the tahini sauce: whisk the tahini, lemon juice, garlic and the remaining quarter of the salt, then whisk in the remaining 120 g of water a little at a time until smooth and pourable.
- Fluff the rice and divide it among 4 bowls. Top with the roasted carrot, broccoli and chickpeas and the cucumber.
- Drizzle each bowl with the tahini sauce and scatter over the parsley.
Contains: Sesame.
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Saved in the Every Helping recipe book on October 24, 2026.
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