I’m so excited to share this roasted potato bowl with garlic confit sauce with you. Inspired by my viral Mediterranean Potato Tzatziki Bowl, this cozy one-pan dinner is simple to make and incredibly satisfying, yet beautiful enough to serve for a special occasion, such as date night or when you have guests over. Golden potato wedges, toasty broccoli, and chickpeas roast until crisp on the edges, then get piled over a creamy roasted garlic yogurt sauce with lemon and parsley. This bowl is packed with plants, fiber, protein, and minerals to nourish you from the inside and support your gut microbiome. If you’re after an easy weeknight recipe that tastes amazing and makes you feel good, this is for you.
Why I love this recipe (as a nutritionist)
- Fiber-forward for gut health: Potatoes with skin, broccoli, and chickpeas support digestion and a diverse microbiome, with 21 g of fiber per serving and 11 unique plants.
- Satisfying plant protein: With 25 g of protein per bowl.
- Iron-supportive ingredients: Chickpeas and potato skin contribute non-heme iron, paired with lemon for better absorption. Each bowl has 9mg of iron.
- Balanced fats: Olive oil, almonds and optional tahini bring creamy texture and staying power.
- Sheet pan ease: Minimal prep and no fuss clean-up, perfect for busy weeknights.
- Customizable: Adjust spice level with harissa, swap herbs, or change the crunch with different toppings.
Ingredient notes
- Potatoes: Keep the skin on for extra fiber and minerals. I like to use small potatoes.
- Broccoli: Roasts to a slightly charred, nutty bite, broccolini also works well.
- Chickpeas: Add protein and fiber, canned or cooked from dry are both great.
- Za’atar and harissa: Bring bright, herby heat and depth; swap za’atar with dried thyme if needed. And swap the harissa for a little extra olive oil and some chilli powder.
- Garlic confit yogurt sauce: Roasted garlic, lemon, parsley, maple syrup, and yogurt make a creamy, tangy base; optionally, add a spoon of tahini for extra richness.
- Za’atar: Za’atar is a Middle Eastern spice blend, often made with dried thyme or oregano, sumac, and sesame seeds. It’s delightful on roasted vegetables and beans. Swap with 1 tsp of dried thyme if needed.
How to make this recipe (summary)
Start by heating the oven to 400 °F (200 °C), fan on. Roast the garlic until soft and golden, about 40 minutes.
Roast potato wedges tossed with lemon zest, za’atar, harissa, olive oil, and sea salt until golden.
Then add broccoli and chickpeas mixed with ground cumin and a pinch of salt and roast again until crisp-tender. Toast chopped almonds on the lower rack until lightly golden.
Make the sauce by squeezing the roasted garlic into a bowl, then mix with lemon juice, parsley, maple syrup, and soy yogurt, and season with salt to taste.
Serve with a generous swoosh of sauce on the plate, pile on the roasted veg and chickpeas, then finish with chopped scallion and almonds. View recipe card below for detailed instructions.
Variations and tips
- Milder heat: Reduce harissa or swap for 1 tsp extra of olive oil mixed with 1 tsp of smoked paprika.
- Nut-free option: Use toasted pumpkin seeds or sunflower seeds instead of almonds.
- Leafy greens: Add massaged kale or baby spinach.
- Crispier chickpeas: Spread everything out well and avoid overcrowding the pan. Or use a seperate pan for the chickpeas if you’d like them extra crispy (and bake on the top rack of the oven).
- Tahini: Add 1 tbsp of good quality tahini, if desired, to up good fats,calcium, and bring a slightly nutty taste.
- Broccoli: Chop your broccoli ahead of time and let it sit for about 40 minutes before cooking. This allows an enzyme reaction to form sulforaphane, a natural compound linked to anti-inflammatory and anti-cancer benefits. Heat can destroy the enzyme that creates it, so giving your broccoli that resting time helps your body get the most from it.
- Roasted Garlic: Be mindful not to burn yourself. The first time I used roasted garlic, I tried to squeeze it out straight from the oven and ended up with a small burn! I don’t recommend it 😂 Now I make sure to start with the garlic step and put it in the oven while I prepare the rest of my ingredients. Then I place the hot bulb in a freezer-safe bowl and chill it in the freezer for about 15 minutes before handling. Alternatively, you could prep this the day before or use tongs to squeeze it out (a little messier).
This might sound like extra work, but roasted garlic is so good, it’s well worth it. The flavors are much more subtle and mild than raw or pan-fried garlic, and even slightly sweet. It’s a wonderful way to elevate a simple, budget-friendly ingredient. - If you like this recipe, you’ll also love our Sweet & Spicy Roasted Veggies Bowl, with Garlic Confit Dip, or High-Protein Tandoori Cauliflower Bowl.
Why you’ll love this roasted potato bowl with garlic confit sauce TL;DR
- One-pan dinner
- Cozy flavors
- Fiber-rich
- Meal-prep friendly
- Weeknight easy
FAQ
- Is this recipe gluten-free? Yes, all ingredients are naturally gluten-free, just confirm your harissa and spices are certified gluten-free if needed.
- How spicy is it? It has a gentle warmth from harissa; for less heat, use 1 tsp or swap with 1 tsp olive oil mixed with 1 tsp smoked paprika.
- How do I store leftovers? Store components separately in airtight containers for up to 3 days in the fridge, reheat the veg in an air fryer or oven, and serve over fresh sauce.
- Can I air fry this? Yes, roast the potatoes first at 400 °F, 200 °C for 15 minutes, then add broccoli and chickpeas and cook until crisp. Shake the basket a few times.
Roasted Potato Bowl with Garlic Confit Sauce
Roasted potatoes, broccoli, and chickpeas with a creamy roasted garlic yogurt sauce, crunchy almonds, and scallions. Simple, nourishing, and super yummy.
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Equipment
- oven-safe dish with lid
- Mixing Bowl
- knife
- cutting board
- zester
Ingredients
Bowl
- 1 lb (450 g) potatoes - chopped into wedges
- 1 tsp (2 g) lemon zest
- 1.5 tsp (10 g) za’atar - or dried thyme
- 2 tsp (12 g) harissa paste
- sea salt flakes - to taste
- 1 tbsp (15 ml) olive oil
- 1 tsp (2 g) ground cumin
- 1.5 cups (245 g) chickpeas - cooked
- 1 broccoli head - medium, chopped into florets
- 8 raw almonds - roughly chopped
- 1 scallion - large, finely chopped
Dip
- 1 garlic head - large
- 2 tbsp (30 ml) lemon juice
- 3 tbsp (11 g) fresh parsley - finely chopped
- ½ tbsp (8 ml) maple syrup - (optional)
- 1 cup (240 g) yogurt - I use soy
Instructions
- Preheat the oven to 400°F (200°C) with the fan on.
- Prepare the garlic: Remove the extra layers of skin from the garlic bulb and slice about 1/2 inch (1 cm) off the top to expose the cloves. Wrap the bulb in baking paper or place it in a small oven-safe dish with a lid. Bake for 40 minutes. The garlic will be very hot, so either make it ahead of time or let it cool before squeezing it into the sauce (see notes).
- Prepare the potatoes: In a large bowl, mix the lemon zest, za'atar or thyme, harissa paste, a pinch of salt, and 1½ teaspoons (8 ml) of olive oil. Add the potatoes, and toss to coat evenly. Spread the potatoes on a baking tray and bake on the middle to upper rack of the oven for 25 minutes.
- Prepare the veggies: In the same bowl, mix the cumin, remaining olive oil, and a pinch of salt. Add the chickpeas and broccoli, stirring to coat well. Add them to the baking tray with the potatoes and bake for another 20 minutes, or until golden and slightly crispy.
- Prepare the almonds: Place the almonds in an oven-safe dish and bake for 7 minutes on the lower rack.
- Prepare the sauce: In a bowl, squeeze out the roasted garlic and mash it with a fork. Add the lemon juice, parsley, maple syrup (if using), and yogurt, then mix well. Season with salt to taste.
- Assemble: Spread the sauce on the base of a plate, top with the roasted veggies, then garnish with scallion and toasted almonds, enjoy!
Notes
Garlic: Be careful when handling roasted garlic, as it stays very hot after coming out of the oven. I like to start roasting it first, before gathering the rest of my ingredients. Then, I chill the bulb in a freezer-safe bowl for 15 minutes before squeezing it out. Alternatively, you can prep it the day before.
Nut-free option: Replace almonds with pumpkin seeds.
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