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    You are here: Home » Recipes » Quick & Easy

    Published: Feb 13, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Roasted Chickpea Potato Bowls

    roasted chickpeas potato bowls with dill sauce with Brussel Sprouts
    Jump to Recipe Print Recipe
    Lemon and dill infused chickpeas and potatoes roasted with brussels sprouts for a quick sheet pan meal. Make ahead. Vegan.
    Prep Time15 mins
    Cook Time40 mins
    Servings: 4 servings
    Calories: 428kcal
    Vegan, Vegetarian, WFPB (Whole Food, Plant Based)
    Lunch, Main dish

    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.

    lemon and dill roasted chickpeas and potato bowls with vegan dill sauce and brussel sprouts

    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.

    sheet pan oven roasted chickpeas, potatos and brussel sprouts

    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.

    vegan yack attack's Plant-Based Meal Prep

    I've been a big fan of Vegan Yack Attack for years. Jackie's recipes are easy, straightforward and practical. When I saw Jackie had a new meal prep cookbook I knew I needed to check it out.

    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.

    • sliced potatoes and Brussel sprouts for sheet pan meal
    • lemon and dill roasted chickpeas
    • sliced brussel sprouts for oven roasting
    • potato wedges roasted on a sheet pan

    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 chickpea potato bowls with dill sauce and roasted  Brussel Sprouts

    If you try this recipe, let us know! Tag @infinebalance and @veganyackattack on Instagram.

    roasted chickpeas potato bowls with dill sauce with Brussel Sprouts
    5 from 2 votes

    Roasted Chickpeas with Potato Wedges

    Lemon and dill infused chickpeas and potatoes roasted with brussels sprouts for a quick sheet pan meal. Make ahead. Vegan.
    Prep Time15 mins
    Cook Time40 mins
    Servings: 4 servings
    Calories: 428kcal

    Required equipment

    • 2 large sheet pans lined with parchment

    Ingredients

    For the chickpeas

    • 2 15 oz cans chickpeas rinsed and drained (or 3 cups cooked)
    • ⅓ cup yellow onion diced (about ½ of a small yellow onion)
    • 2 teaspoon sunflower oil
    • 1 teaspoon fresh dill
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon black pepper

    For the potatoes

    • 1 lb yukon gold potatoes 4-5 small potatoes
    • 2 teaspoon sunflower oil
    • 2 teaspoon lemon pepper seasoning mix
    • ½ teaspoon paprika
    • pinch of salt
    • 12 oz Brussels sprouts shredded

    Assembly

    • ½ cup vegan sour cream
    • 2 tablespoon water
    • 1 tablespoon minced chives
    • 2 teaspoon lemon juice
    • ½ teaspoon dried dill
    • pinch of salt
    • lemon wedges

    Instructions

    • 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.

    Notes

    Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020
     
    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.
    I used unsweetened Greek-style coconut yogurt as a base for the sauce. Vegan sour cream works well too.
    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!
    Calories: 428kcal (21%) Carbohydrates: 66g (22%) Protein: 18g (36%) Fat: 12g (18%) Saturated Fat: 3g (19%) Sodium: 475mg (21%) Potassium: 1177mg (34%) Fiber: 16g (67%) Sugar: 10g (11%) Vitamin A: 798IU (16%) Vitamin C: 89mg (108%) Calcium: 133mg (13%) Iron: 9mg (50%)
    Jackie Sobon - Vegan Yack Attack
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    More make-ahead plant-based meals you might like:

    Instant Pot Minestrone Soup

    Instant Pot Sweet Potato Curry

    Soba Noodle Salad

    Lemony Barley and Kale Bowls

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    • Easy Vanilla Chia Seed Pudding
    • Vegan Cream of Celery Soup
    • Make-Ahead Kale Salad
    • Tahini and Greek Yogurt Dip

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    1. Jessica says

      February 19, 2020 at 12:00 pm

      YUM! Now this is my kind of plant-based dinner. Loving the flavours!

      Reply
    2. [email protected] says

      February 23, 2020 at 12:08 pm

      I really enjoy meal bowls so your recipe for Roasted Chick Peas with Potatoes sound perfect to me ! I look forward to trying it.

      Reply

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    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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    Hi. I'm Trish.

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