Cauliflower Chickpea Potato Bowls
These nutritious vegan bowls feature deliciou baked potato, roasted cauliflower and chickpesa, fresh veggies and a creamy, tangy herb tahini sauce to bring it all together.
Servings: 4 bowls
Ingredients
For the Bowls
- 1/2 medium red onion thinly sliced
- 1/4 cup vinegar
- 4 medium Yukon Gold potatoes halved
- 2 tsp oil divided
- 1 tsp paprika divided
- 1 tsp garlic powder divided
- 1 head cauliflower
- 15 oz can chickpeas drained and rinsed
- 4 cups finely chopped kale
- 2 medium beets grated
- 1 avocado
- 4 tbsp pepitas
For the Herb Tahini Sauce
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 3 tbsp water plus more to thin
- 2 cloves garlic
- 1 tbsp maple syrup
- salt and pepper
Instructions
- Pre-heat the oven to 425 F.
- Bring water to a boil. Thinly slice the red onion and add to a glass container large enough to submerge the onion in water. Add the vinegar and a pinch of salt. Pour the boiled water over until all of the onion is submerged. Set aside.
- Cut the potatoes in half lengthwise and score the flesh with a criss-cross pattern using a knife. Drizzle the halves with 1 tsp of the oil and rub to coat each. Sprinkle with a little of the paprika, garlic powder and salt and pepper. Place cut-side down on the baking sheet and roast for 30-40 minutes until easily pierced with a fork.
- Remove the leaves and stem from the cauliflower, cut it into florets and place on another baking sheet. Drain and rinse the chickpeas and blot with a paper towel or dish cloth to dry. Add to the pan with the chickpeas. Add the remaining 1 tsp oil and sprinkle with paprika, garlic powder, salt and pepper. Use your hands to mix and coat. Roast for 25-30 minutes until browned and tender.
- Peel and grate the beets.
- Add a few drops of oil to the chopped kale and massage with your hands for 30-60 seconds until softened and dark green in colour.
- Add all of the dressing ingredients to a mini food processor or blender with a pinch of salt and pepper. Blend until smooth and creamy. Check the consistency and slowly add more water 1 tbsp at a time until you reach your desired thinness, this may be 2-4 tbsp additional water depending on the tahini used.
- Assemble the bowls by dividing the kale, beet and roasted cauliflower and chickpeas between 4 servings. Add two potato halves to each bowl. Top each with pickled onion, 1 tbsp pumpkin seeds, 1/4 of the avocado and a drizzle of the tahini sauce.
Video
Nutrition
Serving: 1bowl | Calories: 586kcal | Carbohydrates: 78g | Protein: 21g | Fat: 25g | Sodium: 148mg | Potassium: 2141mg | Fiber: 20g | Sugar: 17g | Vitamin A: 2479IU | Vitamin C: 141mg | Calcium: 196mg | Iron: 7mg