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Close-up of roasted potatoes, broccoli, and chickpeas served on garlic yogurt sauce.

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.
Author Sarah Cobacho (plantbaes.com)
PREP TIME15 minutes
COOK TIME1 hour 25 minutes
Cooling Time15 minutes
TOTAL TIME1 hour 40 minutes
Servings 2
Course Dinner, Lunch
Cuisine Middle Eastern-Inspired
Keyword almonds, broccoli, chickpeas, garlic, garlic confit sauce, gluten-free friendly, harissa potatoes, high-protein, easy dinner, lemon, parsley, potatoes, roasted potato bowl, scallions (spring onion), sheet pan dinner, soy yogurt, tahini, za'atar

Ingredients

Bowl

  • 1 lb potatoes chopped into wedges
  • 1 tsp lemon zest
  • 1.5 tsp za'atar or dried thyme
  • 2 tsp harissa paste
  • sea salt flakes to taste
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1.5 cups 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 lemon juice
  • 3 tbsp fresh parsley finely chopped
  • ½ tbsp maple syrup (optional)
  • 1 cup 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!

Video

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.
Nutritional Information - Per Serving
Calories 615kcal | Carbohydrates 98g | Protein 25g | Fat 16g | Sodium 554mg | Fiber 21g | Vitamin A 113IU | Vitamin C 122mg | Calcium 397mg | Iron 9mg