Roasted Veggie Bowl

Name: Roasted Veggie Bowl
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Ingredients: 400g Chickpeas, drained and rinsed; 1 small Cauliflower, broken into florets; 600g Potatoes, cut into wedges or smaller for faster cooking; 3 tbsp Extra Virgin Olive Oil, optional; 2 tbsp Paprika; 1 tsp Garlic Powder; 1 tsp Cumin; 1/2 tsp Smoked Paprika, optional; 1/4 tsp Chili Powder, optional; Some Salt, to taste; Some Pepper, to taste; 120g Tahini; 120g Vegan Yogurt; 1 tbsp Pickle Juice; 1 tbsp Chili Sauce, like sriracha; 3 tbsp Water, or more, to thin; 1 tsp Paprika; 1/4 tsp Onion Powder; 1/4 tsp Garlic Powder; 1/2 tsp Cumin; 1/4 tsp Oregano, dried; Some Salt, to taste; Some Pepper, to taste

This roasted veggie bowl brings together crisp-tender cauliflower, golden potatoes, and seasoned chickpeas for a hearty, satisfying meal. A creamy, tangy tahini-yogurt dressing with a little heat ties everything together and adds plenty of flavor. It’s simple enough for a weeknight, but filling and colorful enough to serve anytime.

This roasted veggie bowl brings together crisp-tender cauliflower, golden potatoes, and seasoned chickpeas for a hearty, satisfyin... Show more

By Ahmad Noori · Original recipe

Health Grade

A- · Excellent

Time

1 hr

Price

1,05 €

Calories

691 kcal

vegan

low sugar

satiating

Method

Heat the oven

Preheat your oven to 400° F and line a large baking sheet with parchment paper so the vegetables roast instead of sticking.

Wash and cut vegetables

Rinse the cauliflower and potatoes well. Break or cut the cauliflower into bite-size florets, then cut the potatoes into wedges or smaller chunks if you want them to cook a little faster and brown more evenly.

Drain the chickpeas

Drain and rinse the chickpeas, then shake off as much extra water as you can. If they still look very wet, pat them dry with a clean towel so they roast up better.

Season the tray

Spread the chickpeas, cauliflower, and potatoes on the prepared baking sheet. Drizzle with Extra Virgin Olive Oil if using, then sprinkle over Paprika, Garlic Powder, Cumin, Smoked Paprika if using, Chili Powder if using, Salt, and Pepper. Toss everything really well so the spices coat all the surfaces, then spread it back into a single layer.

Roast until browned

Roast the tray for 45 to 60 minutes, turning everything about halfway through, until the potatoes are tender, the cauliflower is browned with crisp edges, and the chickpeas are a little firm and toasty.

Whisk the dressing

While the vegetables roast, make the dressing. In a bowl, whisk together Tahini, Vegan Yogurt, Pickle Juice, Chili Sauce, more paprika, Onion Powder, more garlic powder, more cumin, Dried Oregano, salt, and pepper. Add Water a little at a time, whisking after each addition, until the dressing is smooth, creamy, and pourable.

Build and serve

Spoon the dressing into bowls or onto plates, then pile the hot roasted chickpeas and vegetables over the top. Serve right away while everything is warm, or cool and refrigerate the vegetables and dressing separately for up to 4 days.