Roasted Potato, Chickpea, and Cauliflower Bowls
This Roasted Potato, cauliflower and chickpeas recipe is so simple to make while also being filling and so nourishing!
Servings: 4 servings
Ingredients
For the roasted veggies:
- 1 small head cauliflower cut into small florets
- 1 pound baby potatoes diced
- 1 can 15 oz chickpeas drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Fine sea salt and black pepper to taste
For serving:
- hummus
- fresh chopped parsley
For the optional Tahini Dressing:
- ⅓ cup tahini
- 2 tbs lemon juice
- 2 tbs maple syrup
- ¼ cup apple cider vinegar
- Optional for creaminess: 2 tbs of sour cream or greek yogurt
- Splash of water as needed to thin
- Salt and pepper to taste
Instructions
For the veggies:
- Preheat the oven to 400 degrees F.
- On a large baking tray (or 2 trays as need so that the veggies are not over crowded), add on the cauliflower, chickpeas, and potatoes. Drizzle the veggies with olive oil and sprinkle on the garlic powder, salt, and pepper. Toss so that everything is covered in oil.
- Roast in the oven for 30-35 minutes, tossing halfway, until lightly browned.
For the Maple Dressing:
- Meanwhile, make the dressing by whisking together all of the ingredients until smooth and well combined.
- Serve the veggies on a plate with hummus and with a good drizzle of the dressing and ENJOY!
Notes
You can swap the veggies for whatever you prefer or have on hand!
Nutrition
Calories: 306kcal | Carbohydrates: 39g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 59mg | Potassium: 1045mg | Fiber: 6g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 95mg | Calcium: 86mg | Iron: 2mg
