Oven at 180°C (350°F). Toss potatoes, chickpeas, onion, garlic, rosemary & dill with olive oil, salt & pepper. Place bell pepper on the side (not mixed in). Bake 15-20 min.
Blend the roasted bell pepper with tofu, nutritional yeast, plant milk, garlic powder, salt & pepper until smooth.
Spread the whipped paprika tofu on a plate, top with roasted veggies.
Drizzle with chili oil & veggie cream and enjoy!
