Roasted Potato, Chickpea, and Cauliflower Bowls

A delicious and hearty vegetarian meal that’s perfect for meal prep or an easy weeknight dinner! These Roasted Potato, Chickpea, and Cauliflower Bowls are loaded with roasted veggies, creamy hummus, and an optional tahini dressing that ties everything together beautifully!

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 4 Servings

Calories: 679 kcal per serving

Ingredients

1 small head - cauliflower
1 lb - baby potatoes
15 ounces - chickpeas
1 tbsp - olive oil
½ tsp - garlic powder
Fine sea salt and black pepper to taste
1 cup - hummus
fresh parsley
⅓ cup - tahini
2 tablespoons - lemon juice
2 tablespoons - maple syrup
¼ cup - apple cider vinegar
2 tablespoons - sour cream or greek yogurt
Splash of water
Salt and pepper

Instructions

Preheat the oven to 400 degrees F.
On a large baking tray (or 2 trays as need so that the veggies are not over crowded), add on the cauliflower, chickpeas, and potatoes. Drizzle the veggies with olive oil and sprinkle on the garlic powder, salt, and pepper. Toss so that everything is covered in oil.
Roast in the oven for 30-35 minutes, tossing halfway, until lightly browned.
Meanwhile, make the dressing by whisking together all of the ingredients until smooth and well combined.
Serve the veggies on a plate with hummus and with a good drizzle of the dressing and ENJOY!

Nutrition