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Roasted Chickpea and Potato Kale Bowls
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Roasted Chickpea and Potato Kale Bowls with Creamy Avocado Dressing

Colorful roasted vegetables, crispy chickpeas, and tender kale are tossed together and drizzled with a creamy avocado dressing in this easy, veggie bowl recipe!
Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 390kcal

Ingredients

  • 3 cups potatoes chopped
  • 2 cups cauliflower florets
  • 1 red bell pepper chopped (about 1 cup)
  • 1 jalapeño diced
  • 1 15-ounce can chickpeas drained and rinsed
  • 2 tablespoons olive oil divided
  • 1/2 tablespoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder divided
  • 1 teaspoon salt divided
  • 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 tablespoon cumin
  • 3/4 cup water
  • 1/2 teaspoon salt

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 tablespoon olive oil and season with cumin, paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Toss until evenly coated, then spread the vegetables evenly on one of the prepared baking sheets.
  • In a separate bowl, add the chickpeas along with 1 tablespoon olive oil, the remaining garlic powder and salt. 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 more water as needed to reach your desired consistency.
  • To assemble, divide the kale between bowls and top with the roasted vegetables, crispy chickpeas, and dressing.

Nutrition

Calories: 390kcal | Carbohydrates: 53g | Protein: 14g | Fat: 16g | Fiber: 14g