Roasted Chickpea Potato Bowls. This whole meal is made on a couple of sheet pans and roasts in the oven while you get other stuff done! I love meals like this. Healthy. Vegan. Plant-based.
Can we talk meal-prep for a minute?
Over the years I have tried every approach to meal prep and meal planning you can think of. I’ve done freezer meals. Crockpot meals. I’ve driven my family crazy with schedules and lists.
And to be real and honest… meal planning stresses me out. All my attempts made me feel like a home-maker failure.
It feels funny to say. Obviously I love to cook. We are here right now, aren’t we? But planning ahead has not been my forte.
I know I’m not alone with this struggle. It’s hard.
Recently I’ve learned to be a bit more flexible with meal prep. Instead of trying to plan the WHOLE week. I focus on just a couple of meals, clean some veggies and make sure I have staples that will get us through the week.
And you know what? It’s working…
Sometimes trying less intensely at something is better.
We are eating up what I prep and eating out less. Meals are simpler. For someone who used to think they just were not good at meal prep, not organized enough, or my family was just too picky (they are not), this has been lifechanging.
However you approach meal prep and planning, this book is for you!
The book includes several meal prep menus and plans. Plus every recipe comes with tips to make the dish ahead, store it and serve it later. For me… I’ve added a recipe or two to my weekly meal prep routine. No stress.
Roasted Chickpea Potato Bowls
This recipe for Roasted Chickpeas and Wedges is one of those that has been perfect for how I’ve been approaching meal prepping and menu planning.
Basically, this recipe requires throwing everything but the sauce on a couple of sheet pans and roasting in the oven for about 40 minutes. Freeing you up to do a few other things in the meanwhile. I kept myself busy with cleaning and chopping some fresh veggies for snacks and salads during the week and mixing up a batch of vegan muffins.
A few notes about this recipe
- This recipe made 4 hearty servings. Lunch for me the day I made it and three servings I packed up into individual containers for lunches during the rest of the week. My son took one to school, and does not have access to a microwave, but said it was yummy cold too.
- I divided the sauce into separate containers so it could be poured over when served.
- Jackie includes a recipe for making your own vegan sour cream in the book. I’ve opted to use unsweetened Greek-style coconut yogurt as a base. It’s one of those basics I always have on hand. And meant the sauce took me two minutes to whip together.
- I used this lemon and herb spice mix from Clubhouse for this recipe (instead of lemon pepper) because that is what I had. It was perfect!
Roasted Chickpeas with Potato Wedges
- 2 large sheet pans lined with parchment
For the chickpeas
- 2 15 oz cans chickpeas rinsed and drained (or 3 cups cooked)
- 1/3 cup yellow onion diced (about 1/2 of a small yellow onion)
- 2 tsp sunflower oil
- 1 tsp fresh dill
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
For the potatoes
- 1 lb yukon gold potatoes 4-5 small potatoes
- 2 tsp sunflower oil
- 2 tsp lemon pepper seasoning mix
- 1/2 tsp paprika
- pinch of salt
- 12 oz Brussels sprouts shredded
- 1/2 cup vegan sour cream
- 2 Tbsp water
- 1 Tbsp minced chives
- 2 tsp lemon juice
- 1/2 tsp dried dill
- pinch of salt
- lemon wedges
- To make the chickpeas: preheat the oven to 400 degrees F and line two baking sheets with parchment paper. In a bowl, combine chickpeas, onion, oil, dill, salt, garlic powder, and pepper, tossing until evenly coated. Spread the mixture out on one of the baking sheets.
- To make the potatoes: In a bowl, combine the potatoes, oil, lemon-pepper, paprika, and salt, tossing until evenly coated. Spread the wedges out on the other baking sheet in a single layer. Place the baking sheets in the oven and roast for 20 minutes. Flip the potatoes and move the chickpeas to one side of the baking sheet. Spread the Brussels sprouts next to the chickpeas. Put the sheets back in the oven on opposite racks and roast for another 20 minutes.
- To assemble: Meanwhile, whisk together Sour cream, water, chives, lemon juice, dried dill, and salt. Refrigerate the sauce until ready to serve. To serve, divide the chickpeas, potatoes and Brussels sprouts, and lemon wedges between 4 bowls or storage containers. Drizzle with the sour cream sauce just before serving. The sauce and the dishes can be stored separately in the refrigerator for up to 7 days.