Cauliflower Chickpea Potato Bowls – Running on Real Food

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These roasted cauliflower chickpea potato bowls with avocado, beet, and herb tahini sauce are packed with nutrition and flavor for a satisfying plant-based meal.



Bowl with a baked potato, chopped roasted cauliflower and chickpeas, kale, pickled red onion, shredded beets, and creamy green dressing drizzled over top.


If you love healthy homemade bowls, you'll love these bowls.



With spiced roasted cauliflower, hearty baked potato, and crunchy chickpeas, they have just the right balance of flavor and texture with the perfect creamy sauce to bring it all together.



Bowls are such a great way to include more nutritious plants in your diet and there are endless combinations to try! For more bowls like this one, don't miss these Vegan Lentil Nourish Bowls, Vegan Farro Bowl, and Sweet Potato Buddha Bowls.




About the Recipe




  • Vegan, gluten-free, and grain-free.

  • Meal prep-friendly.

  • Easy to customize with different veggies and sauces.

  • Lots of flavors and textures.

  • Good source of dietary fiber.

  • High in plant-based protein.




Ingredient Notes



Ingredients on a cutting board to make roasted potato bowls: cauliflower, bowl of chickpeas, bowl of kale, red onion, oil, cilantro, parsley, bowl of pumpkin seeds, lemon, beets, and spices.

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