Roasted carrot, broccoli and pepper over warm brown rice, with chickpeas and a lemon-tahini dressing.
## Ingredients - 2 cups cooked brown rice - 2 cups cooked chickpeas, drained - 2 medium carrots, sliced - 1 small head broccoli, cut into florets - 1 sweet pepper, sliced - 1 tbsp olive oil - 3 tbsp tahini - 1 tbsp lemon juice - 3 tbsp, plus extra to loosen water - ¼ tsp salt - ⅛ tsp ground black pepper ## Method 1. Heat the oven to 200°C. Toss carrots with half the oil and spread on a baking tray. Roast for 15 minutes. 2. Add broccoli and pepper with the remaining oil. Roast for 15 more minutes, turning once, until the vegetables are tender. Add the cooked chickpeas for the final 5 minutes to heat through. 3. Whisk tahini, lemon juice, water, salt and pepper until pourable. Add a little more water if needed. 4. Warm the cooked rice until steaming hot throughout. Divide rice, chickpeas and vegetables among four bowls, drizzle with the dressing and serve. [Open the recipe checklist](/recipes/roasted-vegetable-and-chickpea-buddha-bowl).