Description

Roasted Cauliflower Chickpea Potato Bowl

This vibrant and wholesome plant-based bowl combines roasted cauliflower, crispy potatoes, and protein-packed chickpeas, topped with a creamy tahini herb dressing. A true celebration of simplicity and flavor, it’s perfect for an easy, nutritious dinner. Inspired by the balance of whole foods, this recipe creates a hearty, satisfying meal in one pan.

1 (15 oz) can chickpeas, drained and rinsed
1 head cauliflower, cut into florets
3 cups mini potatoes, quartered
1 tbsp olive oil (optional)
Juice of 1 lemon
1 tbsp cornstarch
2 tbsp paprika
1 tsp garlic powder
1 tsp cumin
1 tsp salt
Tahini Herb Dressing:
½ cup tahini
2 cloves garlic, minced
1 handful parsley, minced
Juice of 1 lemon
1 tsp maple syrup
½ tsp paprika
3 tbsp water (to thin)

Directions:
1. Preheat oven to 400°F. Line a sheet pan with parchment.
2. Toss chickpeas, potatoes, and cauliflower with cornstarch, olive oil, lemon juice, and spices. Spread evenly and roast for 45 minutes, stirring halfway through.
3. Mix dressing ingredients in a bowl, adding water to desired consistency.
4. Serve roasted veggies over tahini dressing. Enjoy!

Prep Time: 15 mins
Kcal: 368