Roasted Veggie Bowl

🧂 Ingredients

• 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
• 1/2 tsp smoked paprika

  (optional)
• 1/4 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
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp dried oregano
• Salt & pepper

  (to taste)

Instructions

• 1 1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment
  paper.
• 2 2. Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil
  and all the roasting seasonings until evenly coated.
• 3 3. Roast for 45-60 minutes, tossing halfway through, until the potatoes are
  tender and the cauliflower is crispy.
• 4 4. 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.
• 5 5. To serve, pour the dressing onto a plate, then top with the roasted
  vegetables.
• 6 6. Garnish with chopped parsley and a drizzle of chili oil.
• 7 7. Enjoy immediately or store separately in the fridge for up to 4 days.

Nutrition Info