Roasted Cauliflower Chickpea Potato Bowl by @jorgelavelar
4 servings
🫘
430 g
Chickpeas
🥦
1 head
Cauliflower
🥔
720 ml
Mini potatoes
🫒
15 ml
Extra virgin olive oil
🍋
1
Lemon
🌽
15 ml
Cornstarch
🌶️
33 ml
Paprika
🧄
5 ml
Garlic powder
🫙
5 ml
Cumin
🧂
5 ml
Salt
🥜
120 ml
Tahini
🧄
2 cloves
Garlic
🌿
1 handful
Parsley
🍁
5 ml
Maple syrup
💧
45 ml
Water
Preheat
Preheat the oven to 400F and line a baking sheet with parchment.
Add
chickpeas
mini potatoes
cauliflower
Add the chickpeas, potatoes, and cauliflower to the pan. Toss with the cornstarch, olive oil, lemon juice, and spices until covered.
- Roast
- cauliflower
- mini potatoes
Roast for 45 minutes, until the potatoes are cooked and the cauliflower is crispy, tossing halfway through.
- Bake
parsley
tahini
garlic
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
- tahini herb dressing
roasted vegetables- cauliflower
Pour the dressing onto a plate, followed by the roasted vegetables. Enjoy immediately, or store separately in the fridge for up to 4 days.
Roasted Cauliflower Chickpea Potato Bowl by @jorgelavelar
4 servings
🫘
430 g
Chickpeas
🥦
1 head
Cauliflower
🥔
720 ml
Mini potatoes
🫒
15 ml
Extra virgin olive oil
🍋
1
Lemon
🌽
15 ml
Cornstarch
🌶️
33 ml
Paprika
🧄
5 ml
Garlic powder
🫙
5 ml
Cumin
🧂
5 ml
Salt
🥜
120 ml
Tahini
🧄
2 cloves
Garlic
🌿
1 handful
Parsley
🍁
5 ml
Maple syrup
💧
45 ml
Water
Preparation Steps
Step 1/5
Preheat the oven to 400F and line a baking sheet with parchment.
Step 2/5
Add the chickpeas, potatoes, and cauliflower to the pan. Toss with the cornstarch, olive oil, lemon juice, and spices until covered.
Step 3/5
Roast for 45 minutes, until the potatoes are cooked and the cauliflower is crispy, tossing halfway through.
Step 4/5
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.
Step 5/5
Pour the dressing onto a plate, followed by the roasted vegetables. Enjoy immediately, or store separately in the fridge for up to 4 days.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
350 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
45 minutes
Overall
55 minutes
Difficulty
Level
Easy (1/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@jorgelavelar
Origin
Cuisine
Fusion
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos