Roasted Cauliflower Chickpea Potato Bowl

• 총 시간: 45 minutes

재료

1 15oz chickpeas, canned, drained and rinsed

1 head cauliflower, broken into florets

3 cups mini potatoes, quartered

1 tbsp extra virgin olive oil, optional

1 lemon, juiced

1 tbsp cornstarch

2 tbsp paprika

1 tsp garlic powder

1 tsp cumin

1 tsp salt

TAHINI HERB DRESSING

½ cup tahini

2 cloves garlic, minced

1 handful parsley, minced

1 lemon, squeezed

1 tsp maple syrup

½ tsp paprika

3 tbsp water, or more, to thin

방향

Preheat the oven to 400F and line a baking sheet with parchment.

Add the chickpeas, potatoes and cauliflower to the pan. Toss with the cornstarch, olive oil, lemon juice and spices until covered. Roast for 45 minutes, until the potatoes are cooked and the cauliflower is crispy, tossing halfway through.

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 thin.

Pour the dressing onto a plate, followed by the roasted vegetables. Enjoy immediately, or store separately in the fridge for up to 4 days.

Comment "😍" if you want to try this!