Cooked - Roasted Veggie Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Veggie Bowl

4.0

400 g chickpeas ((drained and rinsed))

1 pc small head cauliflower ((broken into florets))

600 g potatoes (cut into wedges (or smaller for faster cooking))

3 tbsp extra virgin olive oil ((optional))

2 tbsp paprika

1 tsp garlic powder

1 tsp cumin

½ tsp smoked paprika ((optional))

¼ tsp chili powder ((optional))

Salt & pepper ((to taste))

120 g tahini

120 g vegan yogurt

1 tbsp pickle juice

1 tbsp chili sauce ((like sriracha))

3 tbsp water ((or more, to thin))

1 tsp paprika

¼ tsp onion powder

¼ tsp garlic powder

½ tsp cumin

¼ tsp dried oregano

Salt & pepper ((to taste))

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil and all the roasting seasonings until evenly coated.
Roast for 45-60 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is crispy.
While the vegetables roast, prepare the dressing: Mix all the dressing ingredients in a bowl, adding water 1 tablespoon at a time until it reaches your desired consistency.
To serve, pour the dressing onto a plate, then top with the roasted vegetables.
Garnish with chopped parsley and a drizzle of chili oil.
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🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 59 weeks ago

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