Tomato Chickpea and Roasted Potato Bowl with Tahini Dressing

A hearty and flavorful bowl with roasted potatoes, spiced chickpeas, and a creamy tahini dressing.

Ingredients

• 1 medium, cubed Potatoes
• 1/2 cup, drained and rinsed Chickpeas
• 1/2 cup, diced Tomatoes
• 2 tbsp, divided Olive oil
• 1/2 tsp Smoked paprika
• 1/4 tsp Cumin
• 1/4 tsp Garlic powder
• 2 tbsp Tahini
• 1 tbsp, freshly squeezed Lemon juice
• 1-2 tbsp, to adjust consistency Water
• To taste Salt and freshly ground black pepper
• 1 tbsp, chopped, for garnish Fresh parsley

Instructions

1. Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.
2. While the potatoes are roasting, toss the chickpeas with remaining 1 tbsp olive oil, salt, and pepper.
3. In a small bowl, whisk together the tahini, lemon juice, and water. Add water gradually until desired consistency is reached. Season with salt and pepper.
4. Gently warm up the tomatoes in the microwave or on the stovetop.
5. Assemble the bowl by placing the roasted potatoes, spiced chickpeas, and warmed tomatoes in a bowl. Drizzle with tahini dressing and garnish with fresh parsley. Serve immediately.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 10 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch