Roasted Cauliflower Chickpea Potato Bowl
Ingredients
- 1 15oz chickpeas canned, drained and rinsed
- 1 head cauliflower broken into florets
- 3 cups mini potatoes quartered
- 1 tablespoon extra virgin olive oil optional
- 1 lemon juiced
- 1 tablespoon cornstarch
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
Tahini herb dressing
- 1/2 cup tahini
- 2 cloves garlic minced
- 1 handful parsley minced
- 1 lemon squeezed
- 1 teaspoon maple syrup
- 1/2 teaspoon paprika
- 3 tablespoons water or more, to thin
Preparation
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 to thin.
Pour the dressing onto a plate, followed by the roasted vegetables.
Notes
Enjoy immediately, or store separately in the fridge for up to 4 days.
