Tahini Herb Roasted Cauliflower And Potato Bowls
As the seasons begin to shift, I find myself craving dishes that balance the warmth of roasted vegetables with the bright, fresh flavors of late summer. This recipe embodies that balance with its simple yet bold flavors. The creamy, nutty tahini sauce pairs beautifully with the crispy cauliflower and potatoes, showing how just a few key ingredients can create something truly special.
What I love most about this dish is its versatility. It’s perfect for making in big batches, giving you a go-to option for lunch, dinner, or even a quick snack throughout the week. The crispy potatoes—my all-time favorite food—bring the perfect texture and heartiness, while also providing a great source of complex carbs to keep your energy up. The chickpeas add a boost of plant protein and fiber, and the cauliflower is packed with nutrients like vitamins C, K, and folate. I’ve been drizzling this tahini dressing on just about everything lately, and it’s quickly become a staple in my kitchen. Pair this mixture with a handful of arugula, a slice of avocado, or a dollop of vegan sour cream, and you’ll find new ways to enjoy this recipe until all your leftovers are gone and you’re back in the kitchen for more.
Tahini Herb Roasted Cauliflower And Potato Bowls
Ingredients
Cauliflower & Potato Bowls
- 3 cups baby potatoes quartered
- 1 head cauliflower cut into florets
- 1 can chickpeas rinsed, drained
- 1/4 cup corn starch
- 1/4 cup olive oil
- 1 large lemon juiced
- 3 tbsp paprika
- 3 tbsp garlic powder
- 2 tbsp cumin
- salt to taste
- everything seasoning to taste
Tahini Herb Sauce
- 1/2 cup tahini
- 4 cloves garlic chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp agave
- 1.5 lemons juiced
- 1 tbsp paprika
- 1/4 cup water
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Quarter the baby potatoes and add them to a large mixing bowl. Cut the cauliflower head into florets and add them to the same bowl. Set aside.
- Open the can of chickpeas, rinse, drain, and pat dry. Add them to the baking sheet along with the quartered potatoes and cauliflower florets. Sprinkle the corn starch, olive oil, lemon juice, paprika, garlic powder, cumin, and salt over the vegetables. Stir to combine, then roast in the oven for 40 minutes, flipping halfway through, until the veggies are crispy.
- While the veggies are roasting, make the tahini sauce. In a large mixing bowl, combine all the tahini herb dressing ingredients. Slowly add more water as needed until you reach a hummus-like consistency.
- Add a large dollop of sauce to each serving bowl, then spread it with the back of a spoon so the bottom of the bowl is evenly coated. Once the veggies are done and have cooled slightly, pour the vegetable mixture over the sauce. Top with additional chopped parsley, everything seasoning, and more tahini herb sauce. Ready to serve!
