Cumin-Roasted Chickpea & Carrot Shawarma Bowl with Tahini-Harissa Drizzle

Serves 3

Ingredients

• 15 oz canned chickpeas
• 12 oz carrots
• 1 medium red onion
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 3 cups cooked brown rice
• 3 cups baby spinach
• 3 tbsp tahini
• 1.5 tsp harissa paste
• 3 tbsp lemon juice
• 3 tbsp water

Instructions

1. 1Preheat oven to 425 °F. Drain and rinse chickpeas; peel and cut carrots into 2-inch batons; slice red onion into wedges.
2. 2Toss chickpeas, carrots, and onion with olive oil, cumin, paprika, coriander, garlic powder, and salt. Spread on sheet pan and roast 25 minutes, stirring once, until carrots are tender and chickpeas crisp.
3. 3Whisk tahini, harissa, lemon juice, water, and remaining olive oil until smooth and pourable.
4. 4Warm brown rice if needed. Divide rice, roasted vegetables, and fresh spinach among 3 bowls; drizzle generously with tahini-harissa sauce.