Crispy smashed potatoes, spiced chickpeas, and a creamy avocado-tahini drizzle—all in one vibrant, plant-based bowl. Satisfying, nourishing, and loaded with flavor.
🧑🍳 Overview
- Difficulty: Easy
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: ~50 minutes
- Servings: 2
- Cuisine: Fusion / Plant-Based
📝 Ingredients
For the Smashed Potatoes:
- 8–10 baby potatoes
- 1.5 tbsp olive oil
- Salt and pepper
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
For the Spiced Chickpeas:
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- Salt to taste
For the Avocado-Tahini Sauce:
- 1 ripe avocado
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove
- 2–3 tbsp water (to thin)
- Salt to taste
🧑🍳 Instructions
1. Roast the Smashed Potatoes
- Preheat oven to 220°C / 425°F.
- Boil potatoes until fork-tender (about 15–20 min).
- Drain, place on baking sheet, and gently smash with the bottom of a glass.
- Drizzle with oil, season with spices, and roast for 20–25 min until crispy.
2. Roast the Chickpeas
- Toss chickpeas with oil and spices on a separate tray.
- Roast in oven alongside potatoes for 20–25 minutes, shaking halfway through.

3. Make the Avocado-Tahini Sauce
- Blend all sauce ingredients until smooth, adding water to reach desired consistency.
4. Assemble the Bowls
- Divide crispy potatoes and chickpeas between bowls.
- Drizzle generously with avocado-tahini sauce.
- Top with chopped herbs, chili flakes, or lemon zest if desired.
🍽️ Nutritional Highlights (per serving, approx.)
- Calories: ~420
- Protein: 14g
- Carbs: 38g
- Fat: 24g
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📂 Categories
- Main Categories: Vegan, Bowls
- Additional Tags:
- Smashed Potatoes
- Avocado Tahini Sauce
- Roasted Chickpeas
- Vegan Comfort Food
- Easy Vegan Dinner
- Healthy Plant-Based Bowl