Mediterranean Potato and Chickpea Taco Bowl with Tomato-Cilantro Salsa

A Mediterranean-inspired taco bowl with spiced potatoes, chickpeas, and a vibrant tomato-cilantro salsa.

Ingredients

• 1 medium, cubed Potatoes
• 1/2 cup, cooked Chickpeas
• 1/2 medium, diced (for salsa) Tomatoes
• 1 tbsp Olive oil
• 1/4 tsp Smoked paprika
• 1/4 tsp Cumin
• Pinch Red pepper flakes
• 1/4 medium, finely diced (for salsa) Red onion
• 2 tbsp, chopped (for salsa) Fresh cilantro
• 1 tsp (for salsa) Lime juice
• To taste Salt
• To taste Black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss cubed potatoes with olive oil, smoked paprika, cumin, red pepper flakes, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
3. While potatoes are roasting, prepare the tomato-cilantro salsa: combine diced tomatoes, red onion, fresh cilantro, and lime juice. Season with salt and pepper to taste.
4. In a bowl, combine roasted potatoes and chickpeas.
5. Top with tomato-cilantro salsa and serve immediately.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch