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ROASTED CHICKPEA POTATO WEDGE BOWL with CREAMY DILL DRESSING

A simple, grounding and satisfying bowl.

Ingredients

Chickpeas:

• 15.5 oz. can chickpeas, drained and rinsed

• 1 tbsp apple cider vinegar

• 1/2 tsp garlic powder

• 1 tsp dried dill

• 1 tsp fresh parsley, finely chopped

• 1/2 tsp salt

• 1/4 tsp black pepper

Potatoes:

• 1 lb. gold potatoes, cut into wedges

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1/4 cup fresh parsley, finely chopped

• Salt to taste

Dill Dressing:

• 1/2 cup raw cashews, soaked and drained

• 1/4 cup + 2 tbsp water

• 1 tbsp lemon juice

• 1 tbsp chives, minced

• 1/4 tsp dried dill

• Salt to taste

For Serving:

• Desired mixed greens

• Lemon wedges


1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.


2. In a medium bowl combine all Chickpea ingredients, then spread on half of the parchment paper lined baking sheet. Spread the potato wedges on the other half of the parchment paper lined baking sheet. Sprinkle with the paprika, garlic powder, fresh parsley, and salt to taste.


3. Bake for 45 minutes, or until the potatoes are slightly browned and cooked through. Once done, cool 10 minutes before serving to allow the chickpeas to crisp up a bit.

4. Make the Dill Dressing by placing all dressing ingredients into a high speed blender. Blend on high for 1 to 2 minutes until completely smooth.

5. Assemble your bowls with your desired mixed greens, chickpeas and potato wedges. Top with the Dill Dressing and a squeeze of fresh lemon juice.


Serves 3 to 4.


Watch the video version here:


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