Roasted Cauliflower Chickpea Potato Bowl

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Step 1

Preheat the oven to 400F and line a baking sheet with parchment.

Step 2

Add the chickpeas, potatoes and cauliflower to the pan. Toss with the cornstarch, olive oil, lemon juice and spices until covered. Roast for 45 minutes, until the potatoes are cooked and the cauliflower is crispy, tossing halfway through.

Step 3

While the vegetables bake, make your dressing. Combine the parsley, tahini, garlic, lemon and maple syrup in a bowl, along with water 1 tablespoon at a time thin.

Step 4

Pour the dressing onto a plate, followed by the roasted vegetables. Enjoy immediately, or store separately in the fridge for up to 4 days

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