Roasted Potato and Veggie Power Bowl
Try this Roasted Potato and Veggie Power Bowl recipe, or contribute your own.
Try this Roasted Potato and Veggie Power Bowl recipe, or contribute your own.
- 1 clove garlic minced
- pinch of salt and pepper
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp olive oil
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- pinch salt
- 1 tsp olive oil
- 1/2 tsp turmeric
- 1/4 tsp paprika
- 2 tbsp water
- 2 tsp lemon juice
- 1 tbsp sriracha
- 1 cup canned chickpeas drained
- 1 tbsp nutritional yeast
- 2 cups the little potato company's little reds quartered
- 1 cup carrots sliced diagonally
- 1 tsp maple syrup
- 1 zucchini, sliced
- 1 bunch kale destemmed and roughly chopped
- 1 tbsp hummus
- 1 tbsp tahini
- Carbohydrate 34.2076099991109 g
- Cholesterol 0 mg
- Fat 10.3743109307205 g
- Fiber 7.9679428245235 g
- Protein 10.6501262496811 g
- Saturated Fat 1.40784569697342 g
- Serving Size 1 1 Serving (170g)
- Sodium 532.309322897828 mg
- Sugar 26.2396671745874 g
- Trans Fat 0.72758697897115 g
- Calories 261 calories
Step-by-step
- Spicy Potatoes & Chickpeas: Preheat oven to 425F. Combine all ingredients in a medium bowl and mix well. Transfer to a sheet pan lined with parchment paper.
- Roasted Carrots: In the same bowl used above, combine the carrots, olive oil, garlic powder, turmeric, paprika, maple syrup, and salt. Mix well and transfer to the sheet pan from the previous step.
- Zucchini: Using the same bowl, combine the zucchini, olive oil, and a sprinkle of salt and pepper, mix well. Transfer to the sheet pan.
- Roasting: Bake everything for 15 minutes. Flip/stir everything and bake for another 15-20 minutes, until potatoes are tender and chickpeas are crisp.
- Preheat olive oil in a large skillet over medium-high heat. Add the minced garlic and kale. Sauté, stirring often, until kale wilts. Sprinkle kale with 1 tsp lemon juice, and a pinch of salt and pepper. Continue sautéing until kale is tender. Taste and adjust seasoning if necessary.
- Combine all ingredients (in a blender or using a whisk.) Thin with water if necessary. Taste and adjust seasoning.
- Divide kale between 2 bowls. Top each bowl with ½ of the roasted potatoes, ½ of the carrots, and ½ of the zucchini. Top with ½ of the chickpeas and a drizzle of hummus dressing.
Swapping the chickpeas for white beans alters the final texture entirely, trading structural crunch for a buttery softness that absorbs dressing differently. Stacking an oven sheet with multiple vegetables requires precise management because moisture ruins caramelization. Overcrowding the pan traps steam, resulting in steamed carrots and rubbery zucchini rather than roasted edges. Spreading components with adequate space prevents this pooling effect. Setting the oven to 425 degrees Fahrenheit guarantees the high heat necessary for crisping potato skins and charring vegetable surfaces. Baking for an initial fifteen minutes before stirring ensures even contact with the hot metal. Tossing the contents halfway through redistributes thermal energy. Continuing the bake for another fifteen to twenty minutes achieves the target texture: tender interiors on the potatoes and crisp skins on the chickpeas. Kale demands a separate skillet technique over medium-high heat. Sautéeing greens too long destroys their vibrant color and creates an unappealing bitterness, so watch for wilted leaves before adding lemon juice. Leftovers store well in airtight containers in the refrigerator for up to three days, though the chickpeas will lose their crisp exterior upon chilling. Reheating the roasted components in a hot skillet revives texture better than a microwave.
