Roasted Veggie Bowl

Name: Roasted Veggie Bowl
Cook time: 65 min
Total time: 65 min
Yield: 4 servings

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

0,26 €

Calories

173 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.

Ingredients

Method

400 g chickpeas ((drained and rinsed))

1 pc small head cauliflower ((broken into florets))

600 g 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))

Salt & pepper ((to taste))

120 g tahini

120 g 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 dried oregano

Salt & pepper ((to taste))

Nutrition

Per Serving.

Calories

173 kcal

9% of Daily kcal

Protein

5.1 g

10% RDI

Fat

10 g

1.4g sat fat

Carbs

16 g

6% RDI

Sugar

2.4 g

5% RDI

Fiber

4.1 g

14% RDI

Salt

0.5 g

9% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A- · 8.1 / 10

What others say

Click to rate

ruth_archives

1 month ago

This looks like a delicious, simple plant-based meal! Perfect for my meal prep. I'll be adding some extra tempeh I have on hand to boost the protein. (Note: The ingredients list seems to be missing from the post!)

Ingredients

400 g chickpeas ((drained and rinsed))

1 pc small head cauliflower ((broken into florets))

600 g 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))

Salt & pepper ((to taste))

120 g tahini

120 g 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 dried oregano

Salt & pepper ((to taste))

Watch

Original video

Uploaded 1 year ago

Ahmad Noori

11M294K

Roasted Veggie Bowl

Method

Heat the oven

Wash and cut vegetables

Drain the chickpeas

Season the tray

Roast until browned

Whisk the dressing

Build and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

Watch

Ahmad Noori

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