Cauliflower Chickpea Potato Bowls (Printable Version)
# What You'll Need:
→ For the Bowls
01 -
1/2 medium red onion, thinly sliced
02 -
60 ml vinegar
03 -
4 medium Yukon Gold potatoes, halved
04 -
10 ml oil, divided
05 -
5 ml paprika, divided
06 -
5 ml garlic powder, divided
07 -
1 medium head cauliflower
08 -
425 g canned chickpeas, drained and rinsed
09 -
240 g kale, finely chopped
10 -
2 medium beets, peeled and grated
11 -
1 ripe avocado
12 -
4 tbsp pepitas (pumpkin seeds)
→ For the Herb Tahini Sauce
13 -
60 ml tahini
14 -
60 ml fresh lemon juice
15 -
15 g fresh parsley
16 -
15 g fresh cilantro
17 -
45 ml water, plus more to thin as needed
18 -
2 garlic cloves
19 -
15 ml maple syrup
20 -
Salt and black pepper, to taste
# Step-by-Step Directions:
01 -
Bring water to a boil. Place the thinly sliced red onion into a heatproof glass container. Add vinegar and a pinch of salt. Pour boiling water over the onion until fully submerged, set aside to marinate.
02 -
Pre-heat the oven to 220°C. Score the halved potatoes with a criss-cross pattern. Coat with half the oil, paprika, garlic powder, salt, and black pepper. Arrange cut-side down on a baking sheet. Roast for 30–40 minutes until fork tender.
03 -
Cut cauliflower into florets and place on a separate baking sheet. Pat the chickpeas dry and add to the tray. Toss with the remaining oil, paprika, garlic powder, salt, and black pepper. Roast for 25–30 minutes until golden and crisp.
04 -
Peel and grate the beets. Massage the chopped kale with a few drops of oil for 30–60 seconds until softened and deep green.
05 -
Combine tahini, lemon juice, parsley, cilantro, water, garlic, maple syrup, salt, and black pepper in a food processor or blender. Blend until smooth and creamy, adding more water gradually to reach preferred consistency.
06 -
Divide the massaged kale, grated beet, roasted cauliflower, and chickpeas among four bowls. Add two potato halves per serving. Top with pickled onion, 1 tablespoon pepitas, one quarter of the avocado, and a generous drizzle of tahini sauce.
# Helpful Notes:
01 -
For creamier sauce, adjust water gradually until the desired thickness is reached.
02 -
Massaging kale with oil ensures a tender, mellow texture and richer colour.