Roasted Potato Bowl with Garlic Confit Sauce Recipe

Introduction

This Roasted Potato Bowl with Garlic Confit Sauce is a flavorful and comforting dish perfect for any meal. Tender potatoes, crispy chickpeas, and fresh broccoli are paired with a creamy, garlicky sauce that brings everything together beautifully.

Ingredients

• 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
• 1 tsp ground cumin
• 1.5 cups cooked chickpeas
• 1 medium broccoli head, chopped into florets
• 8 raw almonds, roughly chopped
• 1 large scallion, finely chopped
• 1 large garlic head
• 2 tbsp lemon juice
• 3 tbsp fresh parsley, finely chopped
• ½ tbsp maple syrup (optional)
• 1 cup plain yogurt (soy yogurt works well)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) with the fan on.
2. Step 2: Prepare the garlic by removing extra layers of skin from the bulb and slicing about 1/2 inch (1 cm) off the top to expose the cloves. Wrap the bulb in baking paper or place it in a small oven-safe dish with a lid. Bake for 40 minutes until soft. Let it cool before squeezing out the garlic for the sauce.
3. Step 3: In a large bowl, combine lemon zest, za’atar or thyme, harissa paste, a pinch of salt, and 1½ teaspoons of olive oil. Add the potato wedges and toss until they are evenly coated. Spread the potatoes on a baking tray and bake on the middle to upper rack for 25 minutes.
4. Step 4: In the same bowl, mix the ground cumin, remaining olive oil, and a pinch of salt. Add the chickpeas and broccoli florets, stirring to coat well. Add these to the baking tray with the potatoes and bake for another 20 minutes, until everything is golden and slightly crispy.
5. Step 5: Place the chopped almonds in an oven-safe dish and bake for 7 minutes on the lower rack until toasted.
6. Step 6: To make the sauce, squeeze out the 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.
7. Step 7: To serve, spread the garlic confit sauce on the base of your plate. Top with the roasted vegetables, then garnish with chopped scallions and toasted almonds. Enjoy!

Tips & Variations

• Use sweet potatoes instead of regular potatoes for a sweeter flavor and vibrant color.
• Swap harissa paste for smoked paprika and chili flakes if you prefer a milder spice level.
• Add a handful of spinach or kale to the broccoli mix for extra greens.
• For a creamier sauce, stir in a little tahini along with the yogurt.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauce can be stored separately to keep it fresh and mixed in just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the garlic confit sauce ahead of time?

Yes, you can roast the garlic and prepare the sauce a day ahead. Keep it refrigerated and bring it to room temperature before serving for the best flavor and texture.

Is this recipe vegan-friendly?

To make it fully vegan, use a plant-based yogurt such as soy or coconut yogurt. All other ingredients are naturally vegan.

Roasted Potato Bowl with Garlic Confit Sauce Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

A vibrant and flavorful roasted potato bowl featuring harissa-spiced potatoes, crispy chickpeas, and tender broccoli, all served with a creamy garlic confit yogurt sauce. Topped with toasted almonds and fresh scallions, this dish offers a perfect balance of textures and Mediterranean-inspired flavors, ideal for a nutritious and satisfying meal.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

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Vegetables & Legumes

• 1 lb potatoes (chopped into wedges)
• 1.5 cups cooked chickpeas
• 1 medium broccoli head (chopped into florets)
• 1 large scallion (finely chopped)
• 1 large garlic head

Spices & Seasonings

• 1 tsp lemon zest
• 1.5 tsp za’atar (or dried thyme)
• 2 tsp harissa paste
• sea salt flakes (to taste)
• 1 tsp ground cumin

Oils & Fats

• 1 tbsp olive oil (divided)

Nuts & Seeds

• 8 raw almonds (roughly chopped)

Other Ingredients

• 2 tbsp lemon juice
• 3 tbsp fresh parsley (finely chopped)
• ½ tbsp maple syrup (optional)
• 1 cup plain yogurt (soy-based)

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) with the fan on to ensure even cooking and crispiness throughout the dish.
2. Prepare the Garlic Confit: Remove extra layers of the garlic bulb’s skin and slice about ½ inch off the top to expose the cloves. Wrap the bulb in baking paper or place it in a small, oven-safe dish with a lid. Bake for 40 minutes until very soft and fragrant. Let it cool before using.
3. Season and Roast the Potatoes: In a large bowl, combine lemon zest, za’atar (or thyme), harissa paste, a pinch of salt, and 1½ teaspoons of olive oil. Toss the potato wedges in this mixture until evenly coated. Spread the potatoes on a baking tray and roast on the middle to upper oven rack for 25 minutes.
4. Prepare and Roast Chickpeas and Broccoli: Using the same bowl, mix ground cumin, the remaining olive oil, and a pinch of salt. Add the cooked chickpeas and broccoli florets, toss to coat well. Add them to the baking tray with the potatoes and continue roasting for another 20 minutes until golden and slightly crispy.
5. Toast the Almonds: Place roughly chopped almonds in an oven-safe dish and bake on the lower rack for 7 minutes until toasted and fragrant.
6. Make the Garlic Confit Sauce: Squeeze the softened garlic cloves out of their skins into a bowl and mash with a fork. Add lemon juice, fresh parsley, maple syrup (if using), and plain soy yogurt. Mix well and season to taste with salt.
7. Assemble the Bowl: Spread a layer of the garlic confit sauce on the base of your plate or bowl. Top with the roasted potatoes, chickpeas, and broccoli mixture. Garnish with chopped scallions and toasted almonds. Serve warm and enjoy!

Notes

• Roasted garlic can be prepared ahead of time and stored refrigerated for up to 3 days for convenience.
• Using za’atar gives a traditional Middle Eastern flavor, but dried thyme is a good substitute if unavailable.
• Adjust harissa paste to your spice preference; start with less if you prefer mild heat.
• For a nut-free version, omit the almonds and replace with pumpkin seeds or toasted sunflower seeds.
• Soy yogurt provides a vegan option, but Greek yogurt or dairy yogurt can also be used if preferred.

Keywords: roasted potato bowl, garlic confit sauce, harissa potatoes, roasted chickpeas, vegan dinner, Mediterranean recipe, healthy bowl, garlic roasted sauce