Easy Vegan Roasted Potato and Chickpea Bowl
Ingredients
- 2 medium potatoes
- salt
- garlic granules
- maple syrup
- 1/2 large onion
- 1 tablespoon tomato puree
- cumin
- 1/2 can chopped tomatoes
- kale
- 1 can chickpeas
- 1 tablespoon tamari
- black pepper
- tomatoes
- cucumbers
- avocado
- cabbage
Preparation
Preheat the oven to 200 degrees C or 390 F.
Chop two medium potatoes into wedges.
Toss the potato wedges in salt, garlic granules, and a little bit of maple syrup.
Roast the potatoes for 30 minutes on a sheet of baking paper.
In the meantime, sauté half of a large onion with 1 tablespoon of tomato puree and some cumin.
Add 1/2 can of chopped tomatoes, kale, a can of chickpeas, 1 tablespoon of tamari, and some black pepper.
Stir the mixture for around 5 minutes.
Serve with tomatoes, cucumbers, avocado, and cabbage.
