Roasted Potato, Chickpea, and Cauliflower Bowls at Home

A savory and hearty vegetarian meal that’s dependable for meal prep or an unfussy busy-night dinner! These Roasted Potato, Chickpea, and Cauliflower Bowls are loaded with roasted veggies, creamy hummus, and an optional tahini dressing that ties everything together beautifully!

Looking for more veggie forward wholesome meals? You should try my Maple Dijon Veggie Bowls as well as my Roasted Veggie Tzatziki Bowls AND my Loaded Veggie Breakfast Bowls!

I’ve been on a KICK with the veggie bowls lately! Someone commented on Instagram recently saying that it was hardly a recipe because ALL I did was roast some veggie and throw a sauce on it. BUT, personally, sometimes I simply need to VISUALLY see the inspiration and flavor combo ideas to know what I want for dinner in a given week.

So, I hope that these simple veggie bowls are helpful and give you some speedy and unfussy veggie bowl ideas!

Why You’ll Love This method:

• Versatile: Dependable for lunch, dinner, or even meal prep (I would simply suggest keeping the hummus and dressing on the side until ready to serve)!
• Customizable: Swap in your regular veggies or add grains like quinoa or rice for a heartier bowl.
• Nutritious: Packed with plant-based protein, fiber, and healthy fats.
• Straightforward: Minimal prep and simple ingredients!

Ingredients we’re using:

• Baby potatoes – honestly any kind of potatoes will work in this dish, simply be sure to cut them into small bite sized pieces. BUT, I personally prefer golden or red potatoes in this.
• Chickpeas
• Cauliflower
• Creamy hummus – A regular here making my own because I like mine on the thinner side but store bought certainly works well!
• Spices – I’m using a simple mix of garlic powder, salt and pepper because I want the flavors of the hummus and dressing to truly shine through. But feel free to use whatever spices you love.
• A simple but savory tahini dressing – this is admittedly overkill since we’re pairing this with hummus BUT I’m a little obsessed with tahini right now and can’t quite get enough of it.

Expert Tips:

1. Don’t overcrowd the pan: Spread the veggies out on the baking sheet so they roast evenly and get nice and crispy.
2. Adjust seasoning: Feel free to add spices like smoked paprika or cumin to the veggies for extra flavor.
3. Dressing consistency: Add water a little at a time to the tahini dressing until it’s the dependable drizzle-able consistency.

Storage Instructions:

• Roasted veggies: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or on the stovetop for go-to results.
• Tahini dressing: Store in a sealed jar in the fridge for up to a week. Stir well before using, as it may thicken slightly over time.

And don’t forget to tag me on Instagram @!