Roasted Potato & Chickpea Bowls
These Roasted Potato & Chickpea Bowls are a simple vegan dinner! Served over cauliflower rice with a dairy-free jalapeño ranch.
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.
Nutrition
Calories: 562kcal | Carbohydrates: 57g | Protein: 12g | Fat: 32g