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A delicious and hearty vegetarian meal that’s perfect for meal prep or an easy weeknight dinner! These Roasted Potato, Chickpea, and Cauliflower Bowls are loaded with roasted veggies, creamy hummus, and an optional tahini dressing that ties everything together beautifully!
Looking for more veggie forward wholesome meals? You should try my Maple Dijon Veggie Bowls as well as my Roasted Veggie Tzatziki Bowls AND my Loaded Veggie Breakfast Bowls!
I’ve been on a KICK with the veggie bowls lately! Someone commented on Instagram recently saying that it was hardly a recipe because ALL I did was roast some veggie and throw a sauce on it. BUT, personally, sometimes I just need to VISUALLY see the inspiration and flavor combo ideas to know what I want for dinner in a given week.
So, I hope that these simple veggie bowls are helpful and give you some quick and easy veggie bowl ideas!
Why You’ll Love This Recipe:
- Versatile: Perfect for lunch, dinner, or even meal prep (I would just suggest keeping the hummus and dressing on the side until ready to serve)!
- Customizable: Swap in your favorite veggies or add grains like quinoa or rice for a heartier bowl.
- Nutritious: Packed with plant-based protein, fiber, and healthy fats.
- Easy: Minimal prep and simple ingredients!
Ingredients we’re using:
- Baby potatoes – honestly any kind of potatoes will work in this recipe, just be sure to cut them into small bite sized pieces. BUT, I personally prefer golden or red potatoes in this.
- Chickpeas
- Cauliflower
- Creamy hummus – I love making my own because I like mine on the thinner side but store bought absolutely works well!
- Spices – I’m using a simple mix of garlic powder, salt and pepper because I want the flavors of the hummus and dressing to really shine through. But feel free to use whatever spices you love.
- A simple but delicious tahini dressing – this is admittedly overkill since we’re pairing this with hummus BUT I’m a little obsessed with tahini right now and can’t quite get enough of it.
Expert Tips:
- Don’t overcrowd the pan: Spread the veggies out on the baking sheet so they roast evenly and get nice and crispy.
- Adjust seasoning: Feel free to add spices like smoked paprika or cumin to the veggies for extra flavor.
- Dressing consistency: Add water a little at a time to the tahini dressing until it’s the perfect drizzle-able consistency.
Storage Instructions:
- Roasted veggies: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or on the stovetop for best results.
- Tahini dressing: Store in a sealed jar in the fridge for up to a week. Stir well before using, as it may thicken slightly over time.
Absolutely! Roast the veggies and make the dressing in advance. Store them separately, and assemble when ready to eat.
If you don’t have tahini, almond butter or sunflower seed butter can work as substitutes in the dressing.
Yes, just dice them into small, bite-sized pieces to ensure they roast evenly.
If you try this Chickpea and Cauliflower recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy baking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.
And don’t forget to tag me on Instagram @foodwithfeeling!
Roasted Potato, Chickpea, and Cauliflower Bowls
Ingredients
For the roasted veggies:
- 1 small head cauliflower, cut into small florets
- 1 pound baby potatoes, diced
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Fine sea salt and black pepper to taste
For serving:
- hummus
- fresh chopped parsley
For the optional Tahini Dressing:
- ⅓ cup tahini
- 2 tbs lemon juice
- 2 tbs maple syrup
- ¼ cup apple cider vinegar
- Optional for creaminess: 2 tbs of sour cream or greek yogurt
- Splash of water as needed to thin
- Salt and pepper, to taste
Instructions
For the veggies:
- Preheat the oven to 400 degrees F.
- On a large baking tray (or 2 trays as need so that the veggies are not over crowded), add on the cauliflower, chickpeas, and potatoes. Drizzle the veggies with olive oil and sprinkle on the garlic powder, salt, and pepper. Toss so that everything is covered in oil.
- Roast in the oven for 30-35 minutes, tossing halfway, until lightly browned.
For the Maple Dressing:
- Meanwhile, make the dressing by whisking together all of the ingredients until smooth and well combined.
- Serve the veggies on a plate with hummus and with a good drizzle of the dressing and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Had to make a slight change to reduce the carbs…carrots instead of potatoes. Didn’t matter…still a wonderful dinner. Really love the dressing. Will be making this quite often! Thank you😘