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Roasted Potato & Veggie Power Bowl -

Roasted Potato & Veggie Power Bowl

  • Author: Brittany at
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 2 1x
  • Category: Main, Entrée
  • Cuisine: Vegan


Spicy roasted potatoes, crispy-crunchy chickpeas, spiced slightly sweet carrots, zucchini medallions, garlicky sautéed kale, and a creamy hummus dressing. Serves 2.



Spicy Potatoes & Chickpeas

  • 2 cups The Little Potato Company's Little Reds, quartered
  • 1 cup canned chickpeas, drained
  • 2 tsp olive oil
  • 1 tbsp sriracha
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric
  • 1/4 tsp salt

Roasted Carrots

  • 1 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
  • pinch salt


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

Garlicky Sautéed Kale

  • 1 bunch kale, destemmed and roughly chopped
  • 2 tsp olive oil
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • pinch of salt and pepper

Hummus dressing

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


Roasted Vegetables

  1. Spicy Potatoes & Chickpeas: Preheat oven to 425F. Combine all ingredients in a medium bowl and mix well. Transfer to a sheet pan lined with parchment paper.
  2. 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.
  3. Zucchini: Using the same bowl, combine the zucchini, olive oil, and a sprinkle of salt and pepper, mix well. Transfer to the sheet pan.
  4. Roasting:Bake everything for 15 minutes. Flip/stir everything and bake for another 15-20 minutes, until potatoes are tender and chickpeas are crisp.

Garlicky Sautéed Kale

  1. 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 1 tsp lemon juice, and a pinch of salt and pepper. Continue sautéing until kale is tender. Taste and adjust seasoning if necessary.

Hummus dressing

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


  1. Divide kale between 2 bowls. Top each bowl with 1/2 of the roasted potatoes, 1/2 of the carrots, and 1/2 of the zucchini. Top with 1/2 of the chickpeas and a drizzle of hummus dressing.