Roasted Chickpea and Potato Kale Bowl with Creamy Avocado Dressing
This nourishing bowl features roasted potatoes, cauliflower, peppers, and crispy chickpeas layered over kale and topped with creamy avocado cilantro sauce.
Servings 4 servings
Ingredients
- 3 cups potatoes chopped
- 2 cups cauliflower florets chopped
- 1 red bell pepper chopped
- 1 jalapeño diced
- 1 15-oz can chickpeas
- 2-3 tbsp olive oil divided
- 1/2 tbsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- salt
- pepper
- 1 bunch kale (or about 4-5 cups), roughly chopped
- 1/2 lemon juiced
Creamy Avocado Dressing
- 1 medium avocado
- 1 cup cilantro
- 3 cloves garlic
- 1/2 lime juiced
- 1/3 cup Greek yogurt
- 1 tbsp cumin
- 3/4 cup water
- salt to taste
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Add the potatoes, red bell pepper, jalapeño, and cauliflower to a large bowl. Drizzle with 1-2 tbsp olive oil and season with cumin, paprika, salt, and pepper. Toss until evenly coated, then spread the vegetables in a single layer on one of the prepared baking sheets.
- In a separate bowl, add the chickpeas along with 1 tbsp olive oil, garlic powder, salt, and pepper. Toss to coat, then spread them in a single layer on the second baking sheet.
- Place both baking sheets in the oven and roast for 15 minutes. Remove from the oven and stir or flip everything for even browning.
- Return the pans to the oven. Roast the chickpeas for about 10 minutes more, until lightly crisp, and continue roasting the potatoes and vegetables for another 20-25 minutes, or until tender and golden.
- While the veggies roast, add the kale to a bowl and drizzle with lemon juice. Use your hands to massage the kale for 1-2 minutes.
- Prepare the dressing by adding all ingredients to a blender. Blend until smooth, adding additional water if needed to reach your desired consistency.
- To assemble, divide the kale between bowls and top with the roasted vegetables, crispy chickpeas, and dressing.