Description
A vibrant bowl packed with roasted veggies and herbed yogurt sauce.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, cut into wedges
- 1 15-ounce can chickpeas, drained, rinsed, and dried
- 1 large red bell pepper, sliced
- 1 large red onion, cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup unsweetened plain plant-based yogurt
- 1 tablespoon tahini (optional)
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt for sauce
Instructions
- Begin by preheating your oven to 425°F (220°C) and line your baking sheet with parchment paper.
- In a large bowl, combine the potato wedges with extra virgin olive oil and half of your spices (smoked paprika, cumin, coriander, garlic powder, oregano, salt, and black pepper).
- Now, in the same bowl, season the chickpeas, red bell pepper, and onion with the remaining olive oil and spices.
- Place your baking sheet in the preheated oven and roast the vegetables for about 25 to 35 minutes.
- While your veggies are roasting, prepare the herbed yogurt sauce.
- Once your roasted veggies reach that perfect golden color, it’s time to assemble your bowls.
Notes
Serve warm and enjoy! Great for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 600 mg
- Protein: 15 g