Roasted Tomato, Potato & Chickpea Bowl with Pesto

A hearty and flavorful bowl with roasted tomatoes, potatoes, and chickpeas, topped with dairy-free pesto.

Ingredients

• 1 medium, cubed (red potatoes recommended) Potatoes
• 1 cup, cherry or grape, halved Tomatoes
• 1/2 cup, cooked Chickpeas
• 2 tbsp Extra virgin olive oil
• 1/4 tsp Garlic powder
• 1/4 tsp Dried basil
• to taste Salt and freshly ground black pepper
• 2 tbsp (store-bought or homemade) Dairy-free pesto

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss cubed potatoes, halved tomatoes, and chickpeas with olive oil, garlic powder, dried basil, salt, and pepper.
3. Spread mixture on the prepared baking sheet in a single layer to ensure even roasting.
4. Roast for 25-30 minutes, or until potatoes are tender and slightly browned. Toss halfway through for even browning.
5. Transfer roasted vegetables to a bowl and top with dairy-free pesto.
6. Serve warm. Garnish with fresh basil leaves, if desired.

Cuisine: Italian

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch