Smoky Chickpea + Potato Bowl

Smoky Chickpea + Potato Bowl
Print Recipe
This warm and savoury bowl is from Ashlae Warner at www.ohladycakes.com. You can easily add or change up any of the vegetables - it's a great way to use up veggies in your fridge. We've doubled the recipe because leftovers. You're welcome.
Smoky Chickpea + Potato Bowl
Print Recipe
This warm and savoury bowl is from Ashlae Warner at www.ohladycakes.com. You can easily add or change up any of the vegetables - it's a great way to use up veggies in your fridge. We've doubled the recipe because leftovers. You're welcome.
Servings Prep Time Cook Time
4-6bowls 20minutes 45minutes
Servings Prep Time
4-6bowls 20minutes
Cook Time
45minutes
Ingredients
  • Bowls
  • 2 15.5 oz can chickpeas drained and rinsed
  • 6 tbsp Avocado Oil divided
  • 2 tsp smoked paprika or our Hungarian Paprika if you don't want the smoky flavour
  • sea salt flakes
  • 4-6 yukon gold potatoes cut into 1" chunks
  • 1 large red bell pepper seeded and chopped
  • 1 sweet onion chopped
  • 4-6 garlic cloves minced (or 2 tbsp minced garlic)
  • 4 cups spinach roughly chopped
  • To serve
  • mixed greens
  • avocado sliced
  • any other delicious add-ons ie. hot sauce, grated mozzarella, poached egg on top
Servings: bowls
Units:
Ingredients
  • Bowls
  • 2 15.5 oz can chickpeas drained and rinsed
  • 6 tbsp Avocado Oil divided
  • 2 tsp smoked paprika or our Hungarian Paprika if you don't want the smoky flavour
  • sea salt flakes
  • 4-6 yukon gold potatoes cut into 1" chunks
  • 1 large red bell pepper seeded and chopped
  • 1 sweet onion chopped
  • 4-6 garlic cloves minced (or 2 tbsp minced garlic)
  • 4 cups spinach roughly chopped
  • To serve
  • mixed greens
  • avocado sliced
  • any other delicious add-ons ie. hot sauce, grated mozzarella, poached egg on top
Servings: bowls
Units:
Instructions
  1. Preheat oven to 425 degrees. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a medium bowl, mix together the chickpeas, 2 tbsp of avocado oil, smoked paprika and a generous pinch of salt. Set aside to let the chickpeas marinate.
  3. In a large bowl, mix together the potatoes, bell pepper, onion, garlic and remaining 4 tbsp of avocado oil.
  4. Spread the potato mixture on the prepared baking sheets and sprinkle generously with sea salt.
  5. Bake at 425 degrees for 30 minutes. Remove from the oven and stir. Add the chickpeas and combine well. Return to the oven and bake for 10-15 more minutes, until the potatoes and chickpeas are golden.
  6. Remove from the oven and add the spinach, toss to combine.
  7. Serve immediately (optional, on a bed of mixed greens, with avocado, your favourite condiments etc.).
Recipe Notes

This recipe uses our Avocado Oil. Avocado oil is great for high-heat cooking because of its high smoke point. If you wanted to substitute with a different oil, try using a Robust Varietal EVOO as the smoke point is often higher than other EVOOs. If you're not a fan of smoked paprika, our Hungarian Paprika is a great alternative!

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