Description
A vibrant and hearty bowl filled with roasted vegetables, chickpeas, and a creamy herbed yogurt sauce, perfect for a simple yet satisfying dinner.
Ingredients
Vegetables and Beans
- 1 15-ounce can Chickpeas (Drain and rinse before use)
- 4 medium Yukon gold potatoes, cut into wedges
- 1 large Red bell pepper, sliced
- 1 large Red onion, cut into wedges
Spices and Oil
- 2 tablespoons Olive oil, extra virgin (For roasting)
- 1 teaspoon Cumin, ground
- 1/2 teaspoon Coriander, ground
- 1 teaspoon Paprika, smoked
- 1/2 teaspoon Oregano, dried
- 1/4 teaspoon Black pepper
- 3/4 teaspoon Salt (Season vegetables)
- 1/4 teaspoon Red pepper flakes (optional) (For spice)
Herbed Yogurt Sauce
- 1 cup Plant-based yogurt, unsweetened plain
- 2 tablespoons Dill, fresh, chopped
- 1 tablespoon Parsley, fresh, chopped
- 1 small Garlic clove, minced
- 1 tablespoon Lemon juice, fresh
- 1/2 teaspoon Garlic powder
Instructions
Preparation and Roasting
- Preheat the oven to 400°F (200°C).
- Cut the Yukon gold potatoes into wedges and place them on a baking sheet.
- Drain and rinse the chickpeas, then add them to the baking sheet with the potatoes.
- Slice the red onion and red bell pepper and add them to the baking sheet.
- In a small bowl, mix olive oil, minced garlic, coriander, cumin, paprika, oregano, salt, black pepper, and red pepper flakes.
- Drizzle the mixture over the vegetables and toss to coat evenly.
- Roast everything in the oven for about 25-30 minutes, or until the vegetables are crispy and tender, stirring halfway through.
Herbed Yogurt Sauce Preparation
- While the vegetables are roasting, prepare the herbed yogurt sauce by mixing plant-based yogurt, dill, parsley, lemon juice, garlic powder, and salt in a bowl.
Serving
- Once the vegetables are done, serve them in bowls, drizzled with the herbed yogurt sauce.
Notes
Cool the roasted vegetables fully before sealing in an airtight container. They last 3 to 4 days in the fridge. Reheat gently in the oven or skillet for best results. Add sauce just before serving to keep edges crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Mediterranean, Vegan