This sweet, lemony, herby veggie bowl is one of my personal favorite summer bowls. Not only is it creamy, crunchy and delicious, but it also happens to be vegetarian and vegan. Hope you enjoy this dish as much as I do!

 

Roasted Veggie Bowl with Crispy Chickpeas

Serves 4

1 closed fist sized portion of cauliflower = 1 green light

1 closed fist sized portion of potatoes = 1 yellow light

1 closed fist sized portion of chickpeas = 1 yellow light

1 tablespoon of tahini dressing = 1 red light

 

Ingredients

Cauliflower:

1 small head cauliflower, cut into bite-sized florets

1 small red onion, peeled and sliced thick

½ teaspoon salt

¼ teaspoon fresh ground pepper

 

Potatoes:

5 Yukon gold potatoes, cut into 1 inch pieces

Zest of one lemon

½ teaspoon salt

¼ teaspoon fresh ground pepper

 

Crunchy Chickpeas:

1 15 oz can chickpeas, drained, rinsed and dried

½ tablespoon smoked paprika

½ tablespoon garlic powder

½ tablespoon cumin

½ teaspoon salt

 

Tahini Dressing:

¼ cup tahini

¼ cup hot water

2 tablespoons fresh lemon juice

Salt and fresh ground pepper to taste

 

1 bunch parsley, chopped

 

Directions

Preheat the oven to 400 degrees. Spray 2 sheet pans with nonfat cooking oil. In one large bowl add the cauliflower, onion, salt and pepper, and spray with nonfat cooking oil. Spread onto prepared sheet pan in one even layer. In a second large bowl add potatoes, lemon zest, salt and pepper and spray with nonfat cooking oil. Spread onto the second prepared sheet pan. Place both pans in the oven for 25 minutes tossing vegetables halfway through cooking. 

Spray a large skillet with nonfat cooking oil and heat over medium high. Add chickpeas, paprika, garlic, cumin and salt. Mix and stir continuously until the chickpeas get toasty, about 7 minutes. Drizzle with olive oil if the pan gets too dry. 

To make the tahini dressing, add all ingredients to a bowl and whisk until smooth and creamy.

To assemble the bowl: add potatoes, cauliflower, chickpeas and parsley to a serving bowl. Sprinkle with parsley and drizzle with tahini dressing. Serve immediately.