These roasted cauliflower chickpea potato bowls with avocado, beet and herb tahini sauce are packed with nutrition and flavour for a satisfying plant-based meal.
Bowls are such a great way to include more nutritious plants in your diet and there are endless combinations to try! For more bowls like this one, don’t miss these Vegan Lentil Nourish Bowls, Vegan Farro Bowl and Sweet Potato Buddha Bowls.
If you love healthy homemade bowls, you’ll love these bowls.
With spiced roasted cauliflower, hearty baked potato and crunchy chickpeas, they have just the right balance of flavour and texture with the perfect creamy sauce to bring it all together.
Recipe Highlights
- Vegan, gluten-free and grain-free.
- Meal prep-friendly.
- Easy to customize with different veggies and sauces.
- Lots of flavours and textures.
- Good source of dietary fiber.
- High in plant-based protein.
Ingredient Notes
- Potato: One medium Yukon Gold potato per bowl is suggested but you could use larger Russet potatoes if that’s what you have. The potato could also be substituted with sweet potato.
- Kale: I like kale for bowls because it’s hardier than other greens like spinach so holds up well if storing leftovers. You can substitute mixed greens or baby spinach if you like.
- Vinegar: You can use white vinegar, white wine vinegar or apple cider vinegar for making the pickled red onion.
- Beet: You can substitute carrot if you don’t have beet available.
- Cauliflower: Substitute other roasted veggies like bell pepper, broccoli, zucchini or carrot.
- Fresh Herbs: The dressing uses a mixture of parsley and cilantro. You can use either or, or include other herbs like dill, basil or mint.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Step 1: Bring some water to a boil. Thinly slice the red onion and add it to a glass container. Add the vinegar and salt. Add enough of the boiled water to submerge the onion and set aside.
Step 2: Cut the potatoes in half. Score the flesh with a knife (create criss-crossed markings), rub the cut side of each with olive oil and sprinkle with paprika, garlic powder, salt and pepper. Place cut side down and bake until easily pierced with a fork, 30-40 minutes.
Step 3: Add the chopped cauliflower and chickpeas to a separate baking sheet with 2 tsp oil, paprika, garlic powder, salt and pepper. Use your hands to mix. Roast 25-30 minutes until tender and starting to brown.
Step 4: Combine all of the dressing ingredients in a mini food processor or small blender and blend until smooth and creamy. Add more water 1 tbsp at a time to adjust consistency. You’ll likely need 2-3 tbsp more.
Step 5: Peel and grate the raw beet.
Step 6: Finely chop the kale and drizzle with 1/4 tsp oil. Massage with the kale with your hands for 30-60 seconds to soften.
Step 7: Assemble the bowls by dividing the kale, roasted cauliflower and chickpeas and beets between 4 servings. Add one potato to each bowl. Top with pumpkin seeds, pickled onion, avocado and drizzle with the tahini sauce.
FAQs
Yes. These bowls are suitable for meal prep and can be stored in the fridge for 3-4 days in an airtight container. Store the dressing, avocado and pickled onions separately and add after reheating the bowls.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
For the Herb Tahini Sauce
Prevent your screen from going dark
-
Pre-heat the oven to 425 F.
-
Bring water to a boil. Thinly slice the red onion and add to a glass container large enough to submerge the onion in water. Add the vinegar and a pinch of salt. Pour the boiled water over until all of the onion is submerged. Set aside.
-
Cut the potatoes in half lengthwise and score the flesh with a criss-cross pattern using a knife. Drizzle the halves with 1 tsp of the oil and rub to coat each. Sprinkle with a little of the paprika, garlic powder and salt and pepper. Place cut-side down on the baking sheet and roast for 30-40 minutes until easily pierced with a fork.
-
Remove the leaves and stem from the cauliflower, cut it into florets and place on another baking sheet. Drain and rinse the chickpeas and blot with a paper towel or dish cloth to dry. Add to the pan with the chickpeas. Add the remaining 1 tsp oil and sprinkle with paprika, garlic powder, salt and pepper. Use your hands to mix and coat. Roast for 25-30 minutes until browned and tender.
-
Peel and grate the beets.
-
Add a few drops of oil to the chopped kale and massage with your hands for 30-60 seconds until softened and dark green in colour.
-
Add all of the dressing ingredients to a mini food processor or blender with a pinch of salt and pepper. Blend until smooth and creamy. Check the consistency and slowly add more water 1 tbsp at a time until you reach your desired thinness, this may be 2-4 tbsp additional water depending on the tahini used.
-
Assemble the bowls by dividing the kale, beet and roasted cauliflower and chickpeas between 4 servings. Add two potato halves to each bowl. Top each with pickled onion, 1 tbsp pumpkin seeds, 1/4 of the avocado and a drizzle of the tahini sauce.
Serving: 1bowl, Calories: 586kcal, Carbohydrates: 78g, Protein: 21g, Fat: 25g, Sodium: 148mg, Potassium: 2141mg, Fiber: 20g, Sugar: 17g, Vitamin A: 2479IU, Vitamin C: 141mg, Calcium: 196mg, Iron: 7mg
Originally published November 21, 2018.
