Description
This vibrant vegan roasted potato Buddha bowl is packed with veggies and topped with a roasted red pepper dressing.
Ingredients
Scale
- 7 medium (2.5 lbs 11/ 1.134 kg) russet potatoes, diced into bite-size pieces (about 3/4 - 1 inch)
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt, or to taste
- 3/4 teaspoon garlic powder, divided
- 1 can (15.5 oz/439 g) chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 English cucumber, sliced
- 4 cups chopped romaine lettuce
- 2 cups cherry tomatoes, cut in half
- 1 roasted red pepper dressing recipe
Instructions
- Potatoes: Preheat the oven to 425 F and line a baking tray with parchment paper or a silicone mat. For oil-free roasting, toss the diced potatoes on the prepared tray with the smoked paprika, salt, and 1/2 teaspoon garlic powder. (Or toss the potatoes with a neutral-tasting oil and the spices).
- Spread them out evenly on the tray and roast for about 30-35 minutes or until the potatoes are done. Flipping halfway through.
- Red Bell Pepper: While the potatoes are cooking, cook the sliced red bell pepper in a nonstick pan until they have softened and start to get char marks, about 3 to 5 minutes. Then set them aside.
- Chickpeas: Reuse the bell pepper pan and heat the chickpeas with 1/4 teaspoon garlic powder for about 3 or 4 minutes, or until they start to brown.
- Dressing: While the potatoes are roasting, make the roasted red pepper dressing.
- Assemble: Portion out the potatoes into serving bowls, and top with cooked red bell pepper, chickpeas, cucumber, romaine lettuce, cherry tomatoes, and a drizzle of roasted red pepper dressing.
Notes
Nutrition facts do not include oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: oven, stovetop
- Cuisine: american
