Roasted Potato & Veggie Power Bowl

• Vegan
• Gluten free

• Produce

  • 1 cup Carrots
  • 1 cup Chickpeas, canned
  • 1 clove Garlic
  • 1 bunch Kale
  • 2 cups Little potato company's little, Reds
  • 1/2 tsp Onion powder
  • 1 1/4 tsp Powdered garlic
  • 1 Zucchini

• Condiments

  • 1 tbsp Hummus
  • 3 tsp Lemon juice
  • 1 tsp Maple syrup
  • 1 tbsp Sriracha
  • 1 tbsp Tahini

• Baking & Spices

  • 1 tbsp Nutritional yeast
  • 1/4 tsp Paprika
  • 1/4 tsp Salt
  • 2 pinch Salt
  • 2 pinch Salt and pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 7 tsp Olive oil

• Liquids

  • 2 tbsp Water

Found on ilovevegan.com

Description

Ingredients

• 2 cups The Little Potato Companys Little Reds, quartered
• 1 cup canned chickpeas, drained
• 2 tsp olive oil
• 1 tbsp sriracha
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp turmeric
• ¼ tsp salt
• 1 cup carrots, sliced diagonally
• 1 tsp olive oil
• 1 tsp maple syrup
• ¼ tsp garlic powder
• ½ tsp turmeric
• ¼ 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
• ½ tsp garlic powder
• 1 tbsp nutritional yeast
• 1 tsp olive oil
• pinch salt

Directions

• Spicy Potatoes & Chickpeas: Preheat oven to 425F. Combine all ingredients in a medium bowl and mix well. Transfer to a sheet pan lined with parchment paper.
• Roasted Carrots: 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.
• Zucchini: Using the same bowl, combine the zucchini, olive oil, and a sprinkle of salt and pepper, mix well. Transfer to the sheet pan.
• Roasting:Bake everything for 15 minutes. Flip/stir everything and bake for another 15-20 minutes, until potatoes are tender and chickpeas are crisp.
• 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.
• Combine all ingredients (in a blender or using a whisk.) Thin with water if necessary. Taste and adjust seasoning.
• Divide kale between 2 bowls. Top each bowl with ½ of the roasted potatoes, ½ of the carrots, and ½ of the zucchini. Top with ½ of the chickpeas and a drizzle of hummus dressing.