Cooked - Roasted Cauliflower Chickpea Potato Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Cauliflower Chickpea Potato Bowl

4.0

1 15oz chickpeas (canned, 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

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)

Preheat the oven to 400F and line a baking sheet with parchment.
Add the chickpeas, potatoes and cauliflower to the pan. Toss with the cornstarch, olive oil, lemon juice and spices until covered. Roast for 45 minutes, until the potatoes are cooked and the cauliflower is crispy, tossing halfway through.
While the vegetables bake, make your dressing. Combine the parsley, tahini, garlic, lemon and maple syrup in a bowl, along with water 1 tablespoon at a time thin.
Pour the dressing onto a plate, followed by the roasted vegetables. Enjoy immediately, or store separately in the fridge for up to 4 days.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 77 weeks ago

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