In this satisfying post-workout meal, potatoes are tossed in flavorful seasonings and roasted with veggies and chickpeas for a sheet pan meal that will keep you full for hours.
Ingredients
3 Tablespoons Olive Oil
6 medium Red or Yellow Potatoes, cut into medium cubes
1 small Head Cauliflower (any color), cut into florets
1 can of Chickpeas (15-ounce), drained, rinsed and patted dry
1 large bunch Kale, thick ribs removed, chopped
1 Red Onion, sliced into wedges
2 teaspoons Curry Powder, divided
2 teaspoons Garam Masala, divided
Salt and Pepper, to taste
1 Tablespoon Fresh Parsley, chopped (optional)
Tahini Sauce
¼ cup Tahini
½ cup Non-Fat Plain Greek Yogurt
1 Tablespoon Brown Sugar or Maple Syrup
1 clove Garlic, minced
Zest of 1 Lemon
Juice of 1 Lemon
2-6 Tablespoons Water
Salt and Pepper, to taste
Preparation
Preheat oven to 425 °F.
Add potatoes, chickpeas, and cauliflower to a large rimmed baking sheet (18” x 13”). Make sure there is roughly 1/4 to 1/2 inches between pieces for even roasting. If desired, keep ingredients separated by type.
Drizzle with olive oil, then sprinkle with 1 teaspoon of curry powder, 1 teaspoon of garam masala, and salt & pepper to taste over the potatoes, chickpeas and cauliflower. Toss lightly to evenly coat.
Roast in preheated oven for 15 minutes, remove and toss.
In a second large rimmed baking sheet, evenly spread kale and onions and toss with remaining 1 teaspoon of curry powder, 1 teaspoon of garam masala and salt & pepper to taste.
Once the potatoes, cauliflower, and chickpeas have been baking for 15 minutes, place the kale and onions into the oven. Roast both pans for an additional 15 minutes.
Meanwhile, make tahini sauce: In a bowl, combine tahini, yogurt, sugar/honey, garlic, 1/2 of the lemon juice, lemon zest, salt & pepper, and 2 teaspoons of water. Mix until smooth and creamy. If too thick, add more water to thin. Taste and add more lemon juice if needed.
To assemble bowls, layer with potatoes, followed by kale and onions, chickpeas, and cauliflower. Drizzle with tahini sauce and parsley.
Notes:
Nutritionals are per serving.
Nutrition
Calories587
Fat21g
Sodium798mg
Cholesterol1.41
Vitamin C157mg
Carbohydrates76g
Fiber14g
Protein19g
Potassium1664mg
Reviews
Be the first to review this recipe by clicking the button below
