Roasted Cauliflower Chickpea Potato Bowl

Prep Time: 15 minsCook Time: 45 minsTotal Time: 1 hours 0 mins
Calories: 500Medium

A hearty and flavorful bowl featuring roasted cauliflower, chickpeas, and mini potatoes, drizzled with a creamy tahini herb dressing.

Ingredients

  • Chickpeas, Canned - 7.5 oz
  • Cauliflower - 0.5 head
  • Mini Potatoes - 1.5 cups
  • Extra Virgin Olive Oil - 0.5 tbsp
  • Lemon Juice - 0.5 lemon
  • Cornstarch - 0.5 tbsp
  • Paprika - 1 tbsp
  • Garlic Powder - 0.5 tsp
  • Cumin - 0.5 tsp
  • Salt - 0.5 tsp
  • Tahini - 4 tbsp
  • Garlic, Minced - 1 clove
  • Parsley, Minced - 0.5 handful
  • Lemon, Squeezed - 0.5 lemon
  • Maple Syrup - 0.5 tsp
  • Paprika - 0.25 tsp
  • Water - 1 tbsp

Steps

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