Colorful chickpea bowl

Ingredients for 2 servings:

• 600 g potatoes
• 1 broccoli
• 1 bell pepper(s)
• vegetable oil
• salt and pepper
• garlic powder
• e.g. salad
• e.g. Salsa
• e.g. avocado(s)
• 265 g chickpeas, cooked
• ½ tsp smoked paprika powder
• ½ tsp cayenne pepper
• ½ tsp oregano, dried
• ¼ tsp turmeric

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

with oven-baked vegetables from the tray

Dice the potatoes and toss with oil, salt, pepper, and a little garlic powder. Place the mixture at the very back of a prepared baking sheet. Toss the chickpeas with 1 tablespoon of oil, 0.5 teaspoon of salt, paprika, cayenne pepper, oregano, and turmeric and place them on the baking sheet in front of the potatoes. Push them together as closely as possible so that the remaining vegetables will fit on the baking sheet later. Roast in a hot oven at 200°C (top/bottom heat) on the middle rack for 40 minutes. Divide the broccoli into florets and also toss with oil, salt, pepper, and garlic powder. Cut the bell pepper into strips and, after 20 minutes of roasting, add them to the baking sheet along with the broccoli, potatoes, and chickpeas. Divide the roasted vegetables between 2 bowls and serve with lettuce, salsa, and avocado. Tip: My quick fiery salad goes perfectly with this salad, which you can find here: https://www.chefkoch.de/rezepte/3474031517583752/Schneller-feuriger-Salat.html