Description
This vibrant vegan bowl features roasted potatoes, chickpeas, and Mediterranean vegetables tossed in warm spices and finished with a creamy lemon herb yogurt sauce. It’s a wholesome, flavor-packed meal that’s both satisfying and easy to prepare.
Ingredients
- 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)
Sauce
- 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
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl combine potatoes, chickpeas, bell pepper, and red onion.
- Drizzle with olive oil and toss until coated.
- Add paprika, cumin, coriander, garlic powder, oregano, salt, pepper, and red pepper flakes. Toss thoroughly.
- Spread in a single layer on the baking sheet.
- Roast 30–35 minutes, flipping halfway through, until potatoes are fork-tender and edges are golden.
- In a small bowl mix yogurt, tahini, lemon juice, garlic, dill, parsley, and salt until smooth.
- Serve roasted vegetables in bowls and drizzle with lemon herb yogurt sauce.
Notes
- Dry chickpeas well before roasting to help them crisp slightly.
- Avoid overcrowding the pan to ensure proper caramelization.
- If the sauce becomes too thick, stir in a teaspoon of water or extra lemon juice.
- For deeper flavor, roast the vegetables until the edges turn golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes