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Dinner recipe · from the recipe book

Roasted Potato Bowls with Chickpeas and Feta

Crispy-edged roasted potatoes and cauliflower topped with smoky roasted chickpeas, garlicky kale, cherry tomatoes and salty feta.

Roasted Potato Bowls with Chickpeas and Feta

Ingredients

  • 4 medium800 gRusset potatoescut into 1-inch cubes
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 7¼ cups chopped150 gKalestems removed, chopped
  • 1⅔ cups250 gCherry tomatoeshalved
  • 1 medium110 gRed onioncut into wedges
  • 3 tbsp40 gOlive oil
  • 3 cloves9 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup crumbled80 gFeta cheesecrumbled
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment. Prepare all the vegetables and the chickpeas before you start mixing.
  2. On the first pan, toss the potatoes with half of the olive oil, half of the paprika, half of the salt and the black pepper; spread in one layer.
  3. On the second pan, toss the cauliflower, chickpeas and red onion with one quarter of the olive oil, the cumin, the remaining paprika and half of the remaining salt; spread in one layer.
  4. Roast both pans for 20 minutes, then stir everything and roast 15 to 20 minutes more, until the potatoes are golden and crisp at the edges and the chickpeas are crunchy.
  5. Meanwhile, in a large bowl, toss the kale with the garlic, the remaining olive oil, the lemon juice and the remaining salt; massage for 1 minute until it softens.
  6. Divide the roasted potatoes among four bowls. Top with the cauliflower, chickpeas and onion, then the kale and cherry tomatoes.
  7. Finish each bowl with the feta and parsley and serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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