Roasted Potato Bowl with Garlic Confit Sauce Recipe
A vibrant and flavorful Roasted Potato Bowl featuring crispy harissa-spiced potatoes, golden roasted chickpeas and broccoli, topped with a creamy garlic confit sauce, crunchy toasted almonds, and fresh scallions. This wholesome dish combines Middle Eastern-inspired spices and a refreshing yogurt-based sauce for a nutritious, satisfying meal that’s perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
Veggies and Roasted Components
- 1 lb potatoes, chopped into wedges
- 1 tsp lemon zest
- 1.5 tsp za’atar (or dried thyme)
- 2 tsp harissa paste
- Sea salt flakes, to taste
- 1 tbsp olive oil, divided
- 1 tsp ground cumin
- 1.5 cups cooked chickpeas
- 1 medium broccoli head, chopped into florets
- 8 raw almonds, roughly chopped
- 1 scallion, large, finely chopped
Garlic Confit Sauce
- 1 large garlic head
- 2 tbsp lemon juice
- 3 tbsp fresh parsley, finely chopped
- ½ tbsp maple syrup (optional)
- 1 cup plain soy yogurt
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) with the fan on to prepare for roasting all components evenly.
- Roast Garlic: Remove extra skin layers from the garlic bulb and slice about ½ inch off the top to expose cloves. Wrap the bulb in baking paper or place in a small oven-safe dish with a lid. Bake for 40 minutes until very soft. Let cool before squeezing out the cloves for the sauce.
- Prepare and Roast Potatoes: Combine lemon zest, za’atar (or thyme), harissa paste, salt, and 1½ teaspoons olive oil in a large bowl. Toss potatoes to coat thoroughly. Spread on a baking tray and roast on the middle to upper rack for 25 minutes.
- Prepare and Roast Chickpeas and Broccoli: In the same bowl, mix cumin, remaining olive oil, and a pinch of salt. Add chickpeas and broccoli, stirring well to coat. Add to the baking tray alongside the potatoes and roast another 20 minutes until golden and slightly crispy.
- Toast Almonds: Place almonds in an oven-safe dish and bake for 7 minutes on the lower rack until lightly toasted and fragrant.
- Make Garlic Confit Sauce: Squeeze roasted garlic cloves into a bowl and mash with a fork. Add lemon juice, parsley, maple syrup if using, and yogurt. Mix well and season with salt to taste.
- Assemble the Bowl: Spread the garlic confit sauce on the base of a serving plate. Top with the roasted potatoes, chickpeas, and broccoli. Garnish with finely chopped scallions and toasted almonds. Serve and enjoy immediately!
Notes
- The garlic confit can be made ahead and refrigerated to save time on serving day.
- Use soy yogurt to keep this recipe dairy-free and suitable for vegans.
- Adjust harissa paste quantity to control the spice level.
- Za’atar can be substituted with dried thyme if unavailable.
- For a nut-free version, omit almonds and garnish with toasted seeds instead.
Keywords: roasted potato bowl, garlic confit sauce, harissa potatoes, roasted chickpeas, vegan bowl recipe, Middle Eastern cuisine
