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In today's health-conscious world, plant-based meals have surged in popularity, transforming from niche dietary choices into mainstream staples. As more people embrace vegetarianism and veganism, the demand for delicious, nutritious, and satisfying plant-based dishes has never been higher. Enter the Hearty Veggie Bowl with Roasted Potatoes and Chickpeas—a vibrant, wholesome meal that serves as a perfect example of how easy and enjoyable plant-based eating can be.

Veggie Bowl with Potatoes and Chickpeas

Discover the vibrant and delicious Hearty Veggie Bowl with Roasted Potatoes and Chickpeas—a perfect example of how easy and enjoyable plant-based meals can be. This colorful, nutritious dish features crispy roasted potatoes, protein-rich chickpeas, and a medley of seasonal veggies, creating a satisfying meal that’s ideal for busy weeknights or special occasions. Packed with flavor and health benefits, it’s a delightful way to embrace a plant-based lifestyle. Get inspired to create your own versions with endless combinations of ingredients!
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Ingredients
  

2 medium potatoes (russet or Yukon gold), diced into bite-sized cubes

1 can (15 oz) chickpeas, drained and rinsed

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 cup bell peppers, diced (red or yellow for sweetness)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: Sriracha or tahini for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Potatoes and Chickpeas: In a large mixing bowl, combine the diced potatoes and chickpeas. Drizzle with 1 tablespoon of olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss well to coat.

      Roast the Potatoes and Chickpeas: Spread the potato and chickpea mixture on a large baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the potatoes are golden brown and crispy, stirring halfway through.

        Steam the Broccoli: While the potatoes and chickpeas are roasting, steam the broccoli florets until bright green and tender-crisp, about 3-5 minutes. You can use a steamer basket or microwave with a splash of water in a covered dish.

          Prepare the Bell Peppers and Tomatoes: In a separate bowl, mix the diced bell peppers and halved cherry tomatoes. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper. Toss to combine.

            Assemble the Veggie Bowl: Once the potatoes and chickpeas are done, remove them from the oven. In individual bowls, layer the roasted potato and chickpea mix with steamed broccoli, bell peppers, and cherry tomatoes.

              Garnish and Serve: Garnish with freshly chopped parsley. For an extra kick, drizzle some Sriracha or tahini on top if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4