Roasted Potato & Chickpea Bowls
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These Roasted Potato & Chickpea Bowls are a simple vegan dinner! Served over cauliflower rice with a dairy-free jalapeño ranch.
Quick, easy and full of veggies, these Roasted Potato & Chickpea Bowls are the perfect weeknight dinner! I shared my Garlic Cauliflower Rice with you yesterday, and today we are putting it to work. That rice is the base for this tasty bowl. The rice is topped with roasted potatoes & chickpeas and then drizzled with the best dairy-free jalapeño ranch. A simple dinner that packs lots of flavor!
Step One: Roast the Potatoes & Chickpeas
The potatoes and chickpeas are cooked on one sheet pan for super easy clean-up! First you want to drain and rinse the chickpeas and cut the potatoes into bite-sized pieces.
Add them to a parchment-lined baking sheet and toss them in oil, garlic powder, onion powder, Italian seasoning, salt & pepper.
Pop them in the oven for 20 minutes, toss and then back in for another 10 minutes.
Step Two: Make the Cauliflower Rice & Dressing
The cauliflower rice is a recipe I just shared. It is low carb and super easy. Ready in just 15 minutes! Since it will likely be done before the potatoes are ready, you can just turn it to low until you are ready to eat.
The dressing for this recipe is one of my faves! It has a little kick, it is creamy, just everything you could want.
To make the dressing add vegan mayo, apple cider vinegar, garlic, jalapeño, cilantro & dry seasonings to a blender. Blend until smooth – you can add water if you want the dressing thinned out. Give it a taste to make sure all of the seasonings are on point!
Step Three: Serve
Now, it is time to bring it all together. First, start by adding some cauliflower rice to each bowl. Top it with potatoes and chickpeas. Then, finish it off with a drizzle of the dressing.
Each bite is filled with so much flavor. You are also getting so many veggies in this bowl too.
This is the perfect dinner and makes even better lunches! You can put the leftovers into individual containers and keep the dressing on the side.
Tips & Tricks
If you want to add extra greens to the cauliflower rice feel free. You could add more kale or throw some spinach in there.
Be sure to cut the potatoes into uniform pieces so they cook evenly.
For less spice you can remove the ribs & seeds from the jalapeño.
Need more recipe inspo? Check these out:
Roasted Potato & Chickpea Bowls
Ingredients
- 1.5 pounds Yukon gold potatoes cut in bite-sized pieces
- 1 15-ounce can chickpeas drained & rinsed
- 2 tablespoons oil I used avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Garlic Cauliflower Rice
FOR THE JALAPENO RANCH
- 1/2 cup vegan mayo
- 2 tablespoons apple cider vinegar
- 1-2 cloves garlic
- 1 jalapeño cut in 3 pieces
- 1/2 bunch cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried chives
- 1/2 teaspoon pepper
- 1/4 teaspoon dried dill
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the potatoes, chickpeas, oil and dry seasonings to the baking sheet and toss to coat evenly. Spread in an even layer and place in the oven for 20 minutes. Toss and place back in the oven for 10 minutes. If the potatoes are still not tender, you can pop them back in the oven for 5 more minutes.
- Meanwhile, prepare the garlic cauliflower rice. Set to low while the potatoes finish cooking.
- Prepare the ranch by adding all of the ingredients to a food processor or blender. Blend until smooth, adding water as needed to thin. Taste and adjust the seasonings if needed. Set aside.
- To serve, add cauliflower rice to each bowl and top with potatoes & chickpeas. Drizzle over the jalapeño ranch and enjoy!
Video
Notes
- If you want to add extra greens to the cauliflower rice feel free. You could add more kale or throw some spinach in there.
- Be sure to cut the potatoes into uniform pieces so they cook evenly.
- For less spice you can remove the ribs & seeds from the jalapeño.
I made this for dinner last night! So good! The roasted potato and chickpea flavor was great! I LOVED the cilantro-jalapeño sauce, and I’m usually not a big jalapeño fan. I just used regular brown rice instead of cauliflower rice (because that’s what I had). I’m looking forward to incorporating the sauce into our taco Tuesday dinner.
Thanks so much Tonya! So glad you loved it!