Twisted Green Goddess Bowl

Discover the simplicity of vegan cooking with my Twisted Green Goddess Bowl, featuring perfectly roasted potatoes, chickpeas, and cauliflower. Topped with a vibrant Green Goddess sauce, this easy and delicious recipe is perfect for a quick and nourishing meal!

Ingredients:

For the Veggies:

• 2 cups potatoes, diced

• 1 can chickpeas, drained and rinsed

• 2 cups cauliflower florets

• 2 tbsp olive oil

• Salt and pepper, to taste

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

For the Twisted Green Goddess Dressing:

• 1 cup spinach

• 1 cup arugula

• 1/2 cup cashews

• 1/3 cup nutri

• 1/4 cup olive oil

• 1/4 cup water

• 2 tbsp rice vinegar

• 2-3 garlic cloves

• juice from 1 lemon

• pinch of salt
  

Directions:

1. Preheat your oven to 400°F (200°C).

2. Wash and dice the potatoes and place them onto a sheet pan. Drizzle with 1 tbsp of olive oil and season with paprika, garlic powder, and onion powder. Toss to coat the potatoes evenly. Roast in the oven for 25-30 minutes or until golden brown and crispy, tossing halfway through.

3. On a separate sheet pan, combine the chickpeas and cauliflower florets. Drizzle with the remaining 1 tbsp of olive oil and season with paprika, garlic powder, and onion powder. Toss to coat evenly. Roast in the oven for 17-22 minutes or until the cauliflower is tender and the chickpeas are slightly crispy, tossing halfway through.

4. In a high-speed blender or food processor, combine the arugula, cashews, nutritional yeast, olive oil, water, rice vinegar, garlic cloves, lemon juice, and a pinch of salt. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency.

5. Divide the roasted potatoes, chickpeas, and cauliflower between two bowls. Drizzle generously with the Green Goddess sauce. Serve and enjoy!