Description
A quick and filling vegan bowl featuring roasted root and bell vegetables with chickpeas and a herbed yogurt sauce, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 cups potatoes, diced
- 1 can chickpeas, drained and rinsed
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup Greek yogurt (or vegan yogurt)
- 1 tablespoon fresh herbs (like dill or parsley), chopped
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced potatoes, chickpeas, red onion, and red bell pepper with olive oil, smoked paprika, salt, and pepper on a baking sheet.
- Spread the vegetables in a single layer and roast for 25-30 minutes, or until golden and crispy, stirring once or twice.
- Mix the yogurt with fresh herbs and lemon juice in a bowl. Taste and add salt if needed.
- Layer the roasted vegetables over the herbed yogurt sauce and serve warm.
Notes
For a sweeter roast, choose sweeter peppers or add a touch of maple. Store roasted veggies and sauce separately for better preservation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg