Roasted Potatoes & Vegetables with Crispy Chickpeas & Mashed Pea-Yoghurt Sauce
Roasted potatoes are a go-to of mine when I’m in need of a simple, delicious side dish or serve them with any main course meal.
Hearty potatoes and crispy chickpeas make this a super satisfying meal.
I love pairing them with a smashed pea and garlicky yogurt dressing, because it adds a cool, refreshing and balanced flavor.
A delicious meal for anytime of year!
If you have any leftovers, you can serve them with a side of scrambled tofu for the ultimate breakfast potatoes!
Ingredients
Crispy Chickpeas
- 2 cups cooked chickpeas
- 4 tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Taco Seasoning
Roasted Vegetables
- 8 medium potatoes, peeled and cut into cubes
- 4 medium carrots, peeled. And cut into slices
- 6 cloves garlic, unpeeled
- 4 Tablespoons Extra Virgin Olive Oil
- 1 large onion, sliced
- Taco Seasoning
- 1 Teaspoon Pink Himalayan Salt or Sea Salt
- Spinach
Mashed Pea-Yoghurt Sauce
- 1 cup frozen green peas
- 1 cup unsweetened Vegan yoghurt
- 1/2 teaspoon Himalayan Salt or Sea Salt
- 1/4 teaspoon ground black pepper
- 4 roasted garlic cloves (take them from the roasted vegetables)
Directions
1. Preheat oven to 430F.
2. Add the chickpeas to a baking tray and drizzle with olive oil and Taco seasoning. Toss to coat.
3. Add the potatoes, carrots, garlic cloves to a second baking tray and drizzle with olive oil, salt and Taco seasoning. Toss to coat.
4. Roast both trays for 20 minutes.
5. Meanwhile, place the frozen peas in a bowl and cover with boiling water. Let sit for 10 minutes.
6. Remove the trays from the oven. Add the onion to the potato-vegetable tray and stir. Also stir the peas.
7. Return the trays to the oven and roast for an additional 20 minutes or until cooked to your liking.
8. Remove trays from oven and allow to cool off for a bit.
9. Remove the skin from the garlic cloves.
10. Drain the peas and put them into a food processor.
11. Add the yoghurt, the 4 roasted garlic cloves, salt and pepper.
12. Blend until smooth.
13. To assemble, put some spinach on a plate and top with the roasted vegetables and chickpeas.
14. Add a dollop of the pea-yoghurt sauce wherever you want it on the plate.
15. Enjoy.
I personally created and tested each recipe and my kids gave them the taste-approval.
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