Roasted Potato & Veggie Power Bowl


Let me tell you about today’s recipe! I present to you this big bowl of plant-based deliciousness:

  1. spicy roasted red Creamer potatoes
  2. crispy-crunchy chickpeas
  3. spiced slightly sweet carrots
  4. zucchini medallions
  5. garlicky sautéed kale
  6. and a zesty + creamy hummus dressing

This recipe is everything I’m into right now. It’s quick, flavourful, and nutritious. It’s brimming with good stuff like vegetables, fibre, protein, and healthy fats, but requires minimal effort to prepare.

Want to know what I’m into right now? Simple meals ♥

Starting now and continuing through to March, I’m going to be resisting the urge to start every blog post I write with whining and moaning about the seemingly never-ending season that is winter.

So let’s just lay it on the table right now. Winter has me feeling totally burnt out. Why is it that humans don’t hibernate again? Right now I want to sleep through ’til spring.

During times like this, fueling our bodies with healthy food is super important! Unfortunately, this is often when I’m least enthusiastic about cooking healthy food.

Luckily, whipping up this nutritious bowl requires very little enthusiasm. The potatoes, chickpeas, carrots, and zucchini are all roasted together on a single sheet pan leaving you free to complain about winter while you sauté the kale and whip up the delicious lemony-tahini-hummus dressing. In under an hour you’ll be free to enjoy this bowl of hearty winter comfort food. ♥

This post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes SO much at 

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Ingredients :

  • 2 cups The Little Potato Company’s Little Reds, quartered
  • 1 cup canned chickpeas, drained
  • 2 tsp olive oil
  • 1 tbsp sriracha
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 1 cup carrots, sliced diagonally
  • 1 tsp olive oil
  • 1 tsp maple syrup
  • 1/4 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/4 tsp paprika
  • pinch salt
  • 1 zucchini, sliced
  • 1 tsp olive oil
  • pinch of salt and pepper
  • 1 bunch kale, destemmed and roughly chopped
  • 2 tsp olive oil
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • pinch of salt and pepper
  • 1 tbsp hummus
  • 1 tbsp tahini
  • 2 tbsp water
  • 2 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1 tsp olive oil
  • pinch salt

Instructions :

  1. Preheat oven to 425F. Combine all ingredients in a medium bowl and mix well. Transfer to a sheet pan lined with parchment paper.
  2. In the same bowl used above, combine the carrots, olive oil, garlic powder, turmeric, paprika, maple syrup, and salt. Mix well and transfer to the sheet pan from the previous step.
  3. Using the same bowl, combine the zucchini, olive oil, and a sprinkle of salt and pepper, mix well. Transfer to the sheet pan.
  4. Bake everything for 15 minutes. Flip/stir everything and bake for another 15-20 minutes, until potatoes are tender and chickpeas are crisp.
  5. Preheat olive oil in a large skillet over medium-high heat. Add the minced garlic and kale. Sauté, stirring often, until kale wilts. Sprinkle kale with 1 tsp lemon juice, and a pinch of salt and pepper. Continue sautéing until kale is tender. Taste and adjust seasoning if necessary.
  6. Combine all ingredients (in a blender or using a whisk.) Thin with water if necessary. Taste and adjust seasoning.
  7. Divide kale between 2 bowls. Top each bowl with 1/2 of the roasted potatoes, 1/2 of the carrots, and 1/2 of the zucchini. Top with 1/2 of the chickpeas and a drizzle of hummus dressing.

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