Roasted Potato and Veggie Power Bowl Roasted Potato and Veggie Power Bowl

Roasted Potato and Veggie Power Bowl

Quick, flavorful, and nutritious. Brimming with good stuff like vegetables, fiber, protein, and healthy fats, but requires minimal effort to prepare.

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Little Charmers - Red

Where To Buy

Preparation

Make the Spicy Potatoes & Chickpeas:

 Preheat oven to 425°F. Combine all ingredients in a medium bowl and mix well. Transfer to a sheet pan lined with parchment paper.

Make the Roasted Carrots:

 In the same bowl used above, combine the carrots, olive oil, garlic powder, turmeric, paprika, maple syrup, and salt. Mix well and transfer to the sheet pan from the previous step.

Make the Zucchini:

Using the same bowl, combine the zucchini, olive oil, and a sprinkle of salt and pepper, mix well. Transfer to the sheet pan.

Bake everything for 15 minutes. Flip/stir everything and bake for another 15 to 20 minutes, until potatoes are tender and chickpeas are crisp.

Make the Garlicky Sautéed Kale:

Preheat olive oil in a large skillet over medium-high heat. Add the minced garlic and kale. Sauté, stirring often, until kale wilts. Sprinkle kale with one teaspoon lemon juice, and a pinch of salt and pepper. Continue sautéing until kale is tender. Taste and adjust seasoning if necessary.

Make the Hummus Dressing:

Combine all ingredients (in a blender or using a whisk). Thin with water if necessary. Taste and adjust seasoning.

Divide kale between two bowls. Top each bowl with half of the roasted potatoes, half of the carrots, and half of the zucchini. Top with half of the chickpeas and a drizzle of hummus dressing.

Step 1 out of 12

Make the Spicy Potatoes & Chickpeas:

Step 2 out of 12

 Preheat oven to 425°F. Combine all ingredients in a medium bowl and mix well. Transfer to a sheet pan lined with parchment paper.

Step 3 out of 12

Make the Roasted Carrots:

Step 4 out of 12

 In the same bowl used above, combine the carrots, olive oil, garlic powder, turmeric, paprika, maple syrup, and salt. Mix well and transfer to the sheet pan from the previous step.

Step 5 out of 12

Make the Zucchini:

Step 6 out of 12

Using the same bowl, combine the zucchini, olive oil, and a sprinkle of salt and pepper, mix well. Transfer to the sheet pan.

Step 7 out of 12

Bake everything for 15 minutes. Flip/stir everything and bake for another 15 to 20 minutes, until potatoes are tender and chickpeas are crisp.

Step 8 out of 12

Make the Garlicky Sautéed Kale:

Step 9 out of 12

Preheat olive oil in a large skillet over medium-high heat. Add the minced garlic and kale. Sauté, stirring often, until kale wilts. Sprinkle kale with one teaspoon lemon juice, and a pinch of salt and pepper. Continue sautéing until kale is tender. Taste and adjust seasoning if necessary.

Step 10 out of 12

Make the Hummus Dressing:

Step 11 out of 12

Combine all ingredients (in a blender or using a whisk). Thin with water if necessary. Taste and adjust seasoning.

Step 12 out of 12

Divide kale between two bowls. Top each bowl with half of the roasted potatoes, half of the carrots, and half of the zucchini. Top with half of the chickpeas and a drizzle of hummus dressing.

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