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Vegan Dill-Roasted Chickpea and Lemony Potato Buddha Bowls

Golden, lemony potatoes, al dente Brussels, and savory chickpeas, all dressed with a perky sour cream sauce make a healthful weeknight meal.

Serves: 4
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This sheet-pan dish from Jackie Sobon’s new cookbook Vegan Yack Attack’s Plant-Based Meal Prep requires little preparation and is packed with satiating nutrition.

What you need:

For the chickpeas:
2 (15-ounce) cans chickpeas, drained and rinsed
1/3 cup diced yellow onion
2 teaspoons sunflower oil
1 teaspoon dried dill
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper

For the potatoes:
1 pound Yukon Gold potatoes, cut into wedges
2 teaspoons sunflower oil
2 teaspoons lemon pepper
½ teaspoon paprika
¼ teaspoon salt
12 ounces Brussels sprouts, shaved

For the dressing:
½ cup vegan sour cream
2 tablespoons water
1 tablespoon minced chives
2 teaspoons lemon juice
¼ teaspoon dried dill
¼ teaspoon salt

For garnish:
4 lemon wedges

What you do:

  1. For the chickpeas, preheat oven to 400 degrees and line two baking sheets with parchment paper. In a large bowl, combine chickpeas, onion, oil, dill, salt, garlic powder, and pepper, tossing until evenly coated. Spread mixture out on one baking sheet.
  2. For the potatoes, in a large bowl, combine potatoes, oil, lemon pepper, paprika, and salt, tossing until evenly coated. Spread wedges out on other baking sheet in a single layer.
  3. Place both baking sheets in oven and roast for 20 minutes. Flip potatoes and move chickpeas to one side of baking sheet. Spread Brussels sprouts next to chickpeas. Put sheets back in oven on opposite racks and roast for another 20 minutes.
  4. For the dressing, whisk together sour cream, water, chives, lemon juice, dried dill, and salt. Refrigerate sauce until ready to serve. To serve, divide chickpeas, potatoes, Brussels sprouts, and lemon wedges between 4 bowls or storage containers. Drizzle with sour cream sauce just before serving. Sauce and dishes can be stored separately in refrigerator for up to 7 days.

Photo credit: Jackie Sobon

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