Roasted Potato Bowl with Garlic Confit Sauce Recipe
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.
- 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
Scale
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
- Preheat the Oven: Set your oven to 400°F (200°C) with the fan on to ensure even cooking and crispiness throughout the dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
