This Roasted Cauliflower Chickpea Potato Bowl is a wholesome and hearty dish that combines the richness of roasted cauliflower, crispy chickpeas, and tender potatoes, all drizzled with a tangy tahini herb dressing. Packed with vibrant flavors and nourishing ingredients, it makes the perfect meal for lunch, dinner, or meal prep. Whether you're looking for a quick weeknight dinner or a flavorful plant-based bowl, this recipe will leave you satisfied and energized.

Roasted Cauliflower Chickpea Potato Bowl

Why You’ll Love This Recipe

This roasted veggie bowl is a fantastic way to get a variety of textures and flavors in one meal. The crispy chickpeas add a satisfying crunch, while the cauliflower becomes perfectly caramelized and crispy at the edges. The mini potatoes bring a comforting, soft texture, and the tahini herb dressing ties everything together with its creamy, tangy goodness. Plus, it’s customizable for your tastes and packed with nutrients, making it both a nutritious and delicious option for any day of the week.

Ingredients

For the Roasted Veggies:

1 (15 oz) can chickpeas, drained and rinsed
1 head cauliflower, broken into florets
3 cups mini potatoes, quartered
1 tablespoon extra virgin olive oil (optional)
1 lemon, juiced
1 tablespoon cornstarch
2 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt

For the Tahini Herb Dressing:

½ cup tahini
2 cloves garlic, minced
1 handful fresh parsley, minced
1 lemon, juiced
1 teaspoon maple syrup
½ teaspoon paprika
3 tablespoon water (or more, to thin)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Spread the chickpeas, cauliflower, and potatoes evenly on the prepared baking sheet.
Drizzle the olive oil and lemon juice over the veggies. Sprinkle the cornstarch, paprika, garlic powder, cumin, and salt over everything, and toss well to coat evenly.
Roast in the oven for about 45 minutes, stirring halfway through, until the potatoes are tender and the cauliflower is crispy.
While the veggies are roasting, prepare the Tahini Herb Dressing. In a small bowl, whisk together tahini, minced garlic, parsley, lemon juice, maple syrup, paprika, and 3 tablespoon of water. Adjust the consistency by adding more water if needed.
Once the roasted veggies are ready, serve them in bowls, drizzled with the tahini herb dressing. Enjoy immediately or store separately in the fridge for up to 4 days.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Variations

Add Protein: If you'd like to add more protein to this bowl, consider topping it with some grilled chicken, tofu, or tempeh for a heartier meal.
Spicy Kick: For an extra spice, add a pinch of cayenne pepper or drizzle some sriracha on top of the roasted veggies.
Other Veggies: Feel free to swap in other vegetables like bell peppers, zucchini, or sweet potatoes, depending on what you have on hand.
Gluten-Free: This recipe is naturally gluten-free, but always double-check the tahini brand to ensure it’s certified gluten-free.

Storage/Reheating

Storage: Leftover roasted veggies and tahini dressing can be stored separately in airtight containers in the refrigerator for up to 4 days.
Reheating: To reheat, simply place the roasted veggies in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also warm them up in the microwave for a quicker option.

FAQs

1. Can I make this recipe in advance for meal prep?

Yes, this recipe is perfect for meal prep! The roasted veggies and tahini dressing can be stored separately and will stay fresh in the fridge for up to 4 days.

2. Is the tahini dressing required for this recipe?

The tahini dressing adds a creamy and tangy flavor that enhances the roasted veggies, but you can also enjoy the bowl without it, or substitute it with a yogurt-based dressing or your favorite sauce.

3. Can I make this recipe without olive oil?

Yes, you can omit the olive oil if you prefer a lighter option. The veggies will still roast beautifully, but the texture might not be as crispy.

4. Can I use frozen cauliflower or chickpeas?

While fresh cauliflower works best for this recipe, you can use frozen cauliflower if that’s what you have. Just make sure to thaw and drain it well before roasting. You can also use canned chickpeas instead of dried ones.

5. Can I use another type of potato?

Absolutely! You can swap mini potatoes with regular potatoes, sweet potatoes, or even parsnips for different flavors and textures.

6. How can I make the tahini dressing thinner?

If you prefer a thinner dressing, simply add more water, one tablespoon at a time, until it reaches your desired consistency.

7. Can I add a different type of herb to the tahini dressing?

Yes, you can customize the tahini dressing with herbs like cilantro, dill, or basil for a different flavor profile.

8. How do I make sure the cauliflower becomes crispy?

To get crispy cauliflower, make sure to break it into small florets, spread it evenly on the baking sheet, and avoid overcrowding. You can also toss it in cornstarch before roasting for extra crispiness.

9. Is this recipe vegan and gluten-free?

Yes, this recipe is both vegan and gluten-free, making it a great option for those following plant-based or gluten-free diets.

10. Can I serve this dish as a side or should it be a main course?

This dish can be enjoyed as both a main course or a side. If you’re serving it as a side, consider pairing it with a protein like grilled chicken or a veggie burger.

Conclusion

The Roasted Cauliflower Chickpea Potato Bowl is a flavorful and nutritious meal that’s perfect for any occasion. It’s easy to make, customizable, and incredibly satisfying with its hearty roasted veggies and creamy tahini dressing. Whether you’re making it for a weeknight dinner, a meal prep, or a casual get-together, this dish is sure to please everyone at the table. Enjoy this wholesome bowl packed with fresh ingredients and comforting flavors!