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

20 mins
30 mins


  • Medium bowl
  • Baking sheet
  • Parchment paper
  • Large skillet


Hummus Dressing:

  • 2 Tbsp hummus
  • 2 Tbsp tahini
  • 1/4 cup water
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder
  • 1 Tbsp nutritional yeast
  • 2 tsp olive oil
  • 1 pinch salt

Spicy Potatoes & Chickpeas:

  • 1 cup Little Potatoes, quartered
  • 1/2 cup canned chickpeas, drained
  • 1/2 tsp olive oil
  • 1 tsp sriracha
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt

Roasted Carrots:

  • 1/2 cup carrots, sliced diagonally
  • 1 tsp olive oil
  • 1 tsp maple syrup
  • 1/4 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/4 tsp paprika
  • 1 pinch salt


  • 1/2 zucchini, sliced
  • 1 tsp olive oil
  • 1 pinch salt and pepper

Garlicky Sautéed Kale:

  • 1/4 bunch kale, de-stemmed and roughly chopped
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • 1 pinch salt and pepper


  • 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.

  • Step 4

    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.

  • Step 7

    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.