Italian Roasted Potato, Tomato, and Chickpea Bowl with Pesto

A delicious Italian-inspired bowl with roasted potatoes, chickpeas, and tomatoes, topped with dairy-free pesto.

Ingredients

• 1 medium, diced Potatoes
• 1/2 cup, cooked Chickpeas
• 1 cup, halved or quartered depending on size Tomatoes
• 3 tbsp Extra Virgin Olive Oil
• 1/2 tsp Garlic Powder
• 1/2 tsp Dried Oregano
• Pinch Red Pepper Flakes (optional)
• to taste Salt and Freshly Ground Black Pepper
• 2 tbsp Dairy-Free Pesto
• 1 cup Cooked Gluten Free Pasta (e.g., penne or rotini)
• A few, for garnish Fresh Basil Leaves (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss diced potatoes, halved or quartered tomatoes, and chickpeas with extra virgin olive oil, garlic powder, dried oregano, red pepper flakes (if using), salt, and black pepper.
3. Spread the mixture on a baking sheet in a single layer and roast for 30-35 minutes, or until potatoes are tender and slightly browned, and tomatoes are softened and slightly caramelized. Stir halfway through.
4. In a serving bowl, combine the roasted vegetables and chickpeas.
5. Top with dairy-free pesto and gently toss to combine. Adjust seasonings as needed.
6. Serve hot over cooked gluten-free pasta. Garnish with fresh basil leaves, if desired. Enjoy!

Cuisine: Italian

Suitability: gluten-free,dairy-free,vegetarian,vegan

Prep Time: 15 mins

Cook Time: 35 mins

Serving Size: 1

Meal Type: lunch