Name: Roasted Veggie Bowl with Creamy Vegan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium potatoes, diced; 453g chickpeas, rinsed and drained; 2 bell peppers, diced; 1 zucchini, diced; 1 whole garlic bulb, peeled; 44.36 ml olive oil; Salt and black pepper, to taste; 2g smoked paprika (optional); 227g soy yogurt; 44.36 ml lemon juice; 3–4 sun-dried tomatoes (optional); 1 whole roasted garlic bulb, squeezed from skin; 1 roasted red bell pepper; 119.07g vegan feta cheese; A handful of fresh parsley

Directions

1. Preheat the Oven

Preheat your oven to 200°C / 400°F.

2. Prepare the Vegetables

In a large pan, add the diced potatoes, chickpeas, bell peppers, zucchini, and whole peeled garlic bulb. Drizzle with olive oil, sprinkle with salt, black pepper, and smoked paprika (if using). Mix everything well and spread into a single layer.

3. Roast the Vegetables

Roast for 25–30 minutes, stirring occasionally, until the potatoes are golden and the garlic is soft. Remove one roasted red pepper and the garlic bulb for the sauce.

4. Make the Sauce

In a blender, combine soy yogurt, lemon juice, sun-dried tomatoes, squeezed roasted garlic (from the skin), roasted red pepper, vegan feta, and parsley. Blend until smooth. Add a bit of water to adjust the consistency if needed.

5. Serve

Arrange the roasted vegetables on a plate or platter. Drizzle with the creamy vegan sauce or serve on the side. Garnish with extra parsley if desired.