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
Step-by-Step Guide
1. Prep the Vegetables: Thoroughly drain and rinse the chickpeas. Pat them dry with a clean kitchen towel to help them crisp up. Cut the cauliflower into evenly sized florets and quarter the mini potatoes.
2. Create the Spice Coating: In a large mixing bowl, whisk together the cornstarch, paprika, garlic powder, cumin, and salt. The cornstarch is key for creating a crispy exterior on the vegetables.
3. Coat and Toss: Add the chickpeas, cauliflower, and potatoes to the bowl. Drizzle with the lemon juice and optional olive oil. Use your hands or a spatula to toss until every piece is evenly coated with the spice mixture.
4. Roast to Perfection: Spread the mixture in a single layer on your prepared baking sheet. Roast at 400°F for 45 minutes, remembering to stir and flip everything halfway through for even browning.
5. Make the Dressing: While the vegetables roast, combine all tahini dressing ingredients except the water in a bowl. Whisk vigorously. Gradually add water, one tablespoon at a time, until you reach a smooth, pourable consistency.
Serving Suggestions
Serve the roasted components warm over a generous swirl of the tahini herb dressing. For a complete meal, layer the bowl with a base of fresh greens, quinoa, or brown rice. Top with extra fresh parsley, a sprinkle of sesame seeds, or a dash of red pepper flakes for heat. This bowl is excellent for meal prep—store components separately and assemble just before eating.
How-to Summary
Cut cauliflower and potatoes. Toss with dried chickpeas, cornstarch, spices, lemon, and oil. Roast at 400°F for 45 minutes, stirring halfway. Whisk tahini, garlic, parsley, lemon, maple syrup, paprika, and water for the dressing. Serve vegetables over the dressing.
Frequently Asked Questions
Can I use fresh chickpeas instead of canned? Yes, but you must cook them thoroughly first. Using canned saves time and ensures they are tender before roasting.
My vegetables aren’t crispy. What went wrong? The most common cause is overcrowding the pan. Ensure pieces are in a single layer with space between them. Also, make sure to pat the chickpeas dry.
How do I store and reheat leftovers? Store components separately in airtight containers for up to 4 days. Reheat the roasted vegetables in an air fryer or oven at 375°F for best texture.
What can I substitute for tahini? For a nut-free version, use sunflower seed butter. For a different flavor profile, a plain vegan yogurt or cashew cream works well.
Is the olive oil necessary? It is optional but recommended. The oil helps conduct heat and promotes caramelization. For oil-free, use vegetable broth, but expect less browning.
Common Mistakes to Avoid
- Not Drying Chickpeas: Skipping this step leads to steaming, not crisping.
- Overcrowding the Pan: This creates steam, resulting in soggy vegetables. Use two pans if needed.
- Skipping the Cornstarch: This ingredient is crucial for creating a delicious, crispy coating on the veggies.
- Adding Dressing Too Early: Pour the tahini dressing on just before serving to keep the vegetables crisp.
Conclusion
This Roasted Cauliflower Chickpea Potato Bowl is a testament to how simple ingredients can create a deeply satisfying and nutritious meal. The combination of crispy, spiced vegetables with the rich, herby tahini dressing is both comforting and vibrant. It’s a versatile, plant-powered dish perfect for weeknight dinners or impressive meal prep that proves healthy eating can be utterly delicious.