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Roasted Cauliflower Chickpea Potato Bowl

Print Recipe
A delicious sheet pan recipe featuring roasted veggies and tahini dressing.
Course Main Course
Keyword baked potatoes, cauliflower, checkpeas, easy one pot recipe, easy vegan meal prep, healthy meal prep, meal prep, roasted vegetable pan, roasted vegetables, sheetpan recipes
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 367.7
Author carleigh

Equipment

  • Large sheet pan or roasting pan

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 367.7kcal | Carbohydrates: 43g | Protein: 11.3g | Fat: 20.2g | Saturated Fat: 3g | Polyunsaturated Fat: 7.5g | Monounsaturated Fat: 8.7g | Sodium: 646.1mg | Potassium: 1159.8mg | Fiber: 8.6g | Sugar: 6.3g | Vitamin A: 270.6IU | Vitamin C: 129.1mg | Calcium: 113.9mg | Iron: 3.7mg