Running on Real Food · by Deryn Macey★ 5.0 (1)
Cauliflower Chickpea Potato Bowls
NUTRITION · PER SERVING50M COOK
CAL 30%·PRO 41%
CARBS 84G56% OF CAL
19G FIBER0G ADDED0G INTRINSIC44G OTHER21G TOTAL SUGAR
FAT 24G37% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegan bowls with roasted cauliflower, chickpeas, baked potato, fresh greens, and creamy herb tahini sauce. Satisfying, colorful, and protein-packed.
mainamericanbowlbeans⚙️ food processor🍪 sheet pan🌀 blender🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 medium red onion (thinly sliced)
- 1/4 cup vinegar
- 4 medium Yukon Gold potatoes (halved)
- 2 tsp oil (divided)
- 1 tsp paprika (divided)
- 1 tsp garlic powder (divided)
- 1 head cauliflower
- 15 oz can chickpeas (drained and rinsed)
- 4 cups finely chopped kale
- 2 medium beets (grated)
- 1 avocado
- 4 tbsp pepitas
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 3 tbsp water (plus more to thin)
- 2 cloves garlic
- 1 tbsp maple syrup
- salt and pepper
At a glance
PER SERVING · TIME 50M
CAL 30%·PRO 41%
CARBS 84G56% OF CAL
19G FIBER0G ADDED0G INTRINSIC44G OTHER21G TOTAL SUGAR
FAT 24G37% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 563mg
- Total sugar
- 21g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1770mg
- Calcium
- 205mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 563MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.