Plant-based & vegan for beginner

Roasted Veggie Bowl
This hearty and flavorful vegan bowl brings together crispy roasted potatoes, spiced chickpeas, and tender cauliflower, all tossed in a dreamy, herby tahini dressing. It’s a perfect weeknight dinner or meal-prep option that’s nourishing, satisfying, and bursting with bold flavors.

Ingredients:

400 g chickpeas (drained and rinsed)
1 pc small head cauliflower (broken into florets)
600 g potatoes cut into wedges (or smaller for faster cooking)
3 tbsp extra virgin olive oil (optional)
Seasoning for Roasting:
2 tbsp paprika
1 tsp garlic powder
1 tsp cumin
1/2 tsp smoked paprika (optional)
1/4 tsp chili powder (optional)
Salt & pepper (to taste)
Tahini Herb Dressing:
120 g tahini
120 g vegan yogurt
1 tbsp pickle juice
1 tbsp chili sauce (like sriracha)
3 tbsp water (or more, to thin)
Seasoning for Dressing:
1 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp dried oregano
Salt & pepper (to taste)

Instructions:

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil and all the roasting seasonings until evenly coated.
3. Roast for 45-60 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is crispy.
4. While the vegetables roast, prepare the dressing: Mix all the dressing ingredients in a bowl, adding water 1 tablespoon at a time until it reaches your desired consistency.
5. To serve, pour the dressing onto a plate, then top with the roasted vegetables.
6. Garnish with chopped parsley and a drizzle of chili oil.
7. Enjoy immediately or store separately in the fridge for up to 4 days.

Nutrition:

Calories: 573kcal
Carbohydrates: 65g
Protein: 18g
Fat: 30g