Dill-Roasted Chickpea and Lemony Potato Buddha Bowls | VegNews
Golden potatoes, al dente Brussels sprouts, and savory chickpeas all dressed with a perky sour cream sauce make for a healthful meal.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Can opener
- Whisk
- Spatula
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/3 cup diced yellow onion
- 2 teaspoons sunflower oil
- 1 teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 pound Yukon Gold potatoes, cut into wedges
- 2 teaspoons lemon pepper
- ½ teaspoon paprika
- ¼ teaspoon salt
- 12 ounces Brussels sprouts, shaved
- ½ cup
- vegan sour cream
- 2 tablespoons water
- 1 tablespoon minced chives
- 2 teaspoons lemon juice
- ¼ teaspoon dried dill
- 4 lemon wedges
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