Description
This Roasted Cauliflower Chickpea Potato Bowl is a hearty, nutritious, and flavorful meal featuring crispy roasted cauliflower, tender mini potatoes, and protein-packed chickpeas, all coated in warm spices and served with a creamy tahini garlic dressing. Perfect for a wholesome lunch or dinner, this vegan and gluten-free dish combines simple ingredients roasted to perfection, offering a delicious balance of textures and tastes.
Ingredients
Scale
Roasted Vegetables
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 head cauliflower, broken into florets
- 3 cups mini potatoes, quartered
- 1 tbsp extra virgin olive oil (optional)
- 1 lemon, juiced
- 1 tbsp cornstarch
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
Tahini Dressing
- ½ cup tahini
- 2 cloves garlic, minced
- 1 handful parsley, minced
- 1 lemon, squeezed
- 1 tsp maple syrup
- ½ tsp paprika
- 3 tbsp water (or more, to thin)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure even roasting and easy cleanup.
- Toss vegetables with spices: In a large bowl, combine the chickpeas, cauliflower florets, and quartered mini potatoes. Add the cornstarch, olive oil, lemon juice, paprika, garlic powder, cumin, and salt. Toss everything thoroughly until the veggies and chickpeas are evenly coated with the spice mixture and cornstarch for a crispy texture.
- Roast: Spread the coated chickpeas and vegetables in a single layer on the prepared baking sheet. Roast in the oven for about 45 minutes, tossing halfway through to ensure even cooking. The potatoes should be tender and the cauliflower nicely crispy when done.
- Prepare tahini dressing: While the vegetables roast, make the dressing by combining tahini, minced garlic, minced parsley, lemon juice, maple syrup, and paprika in a bowl. Add water a tablespoon at a time, whisking or stirring until you achieve a smooth, pourable consistency.
- Assemble and serve: Once the roasted vegetables and chickpeas are ready, pour the tahini dressing onto serving plates and top with the warm roasted mixture. Serve immediately for the best texture, or store components separately in the fridge for up to 4 days.
Notes
- This recipe is a delicious, one-sheet pan meal combining roasted veggies and chickpeas with a creamy tahini dressing.
- Optionally, olive oil can be omitted for a lower-fat version.
- Adjust water in the dressing to reach desired consistency.
- Leftovers keep well refrigerated; reheat vegetables before serving for best taste.
Nutrition
- Serving Size: 1 serving
- Calories: 368 kcal
- Sugar: 6.3 g
- Sodium: 646 mg
- Fat: 20.2 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16.2 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 8.6 g
- Protein: 11.3 g
- Cholesterol: 0 mg
