Crispy Potato Broccoli Bowl

Name: Crispy Potato Broccoli Bowl
Total time: 45 min
Yield: 4
Ingredients: 600 g potatoes, cubed; 500 g broccoli, cut into small bouquets; 460 g white beans, drained and rinsed; 1 yellow onion, roughly chopped; 1 tbsp neutral oil; 0.5 tbsp dried oregano; 0.5 tbsp dried basil; salt and pepper to taste; 0.5 cups tahini; 1 tbsp syrup; 1 tbsp lemon juice; 2 garlic cloves, minced; 1 cups plant based yoghurt; 20 g fresh parsley, finely chopped; salt to taste

Sun Apr 06 2025

45 MINUTES

This Crispy Potatoes and Broccoli Bowl is easy to make and packed with flavour. Impressive enough for guests, but easy enough for a family weeknight meal.

SERVINGS:

Ingredients

Crispy Veggies

600 g potatoes, cubed
500 g broccoli, cut into small bouquets
460 g white beans, drained and rinsed
1 yellow onion, roughly chopped
1 tbsp neutral oil
1/2 tbsp dried oregano
1/2 tbsp dried basil
salt and pepper to taste

Tahini Sauce

1/2 cups tahini
1 tbsp syrup
1 tbsp lemon juice
2 garlic cloves, minced
1 cups plant based yoghurt
20 g fresh parsley, finely chopped
salt to taste

Instructions

Preheat the oven to 225 degrees celsius and line a baking sheet with parchment papper.
In a bowl toss together potatoes, broccoli, white beans, yellow onion, oregano, basil, oil, salt and pepper.
Pour onto the lined baking sheet and gently spread out to a single layer. Bake for 25 minutes or until they are crispy.
Meanwhile, make the tahini sauce by combining all ingredients in a small bowl (tahini, syrup, lemon, garlic, yoghurt, parsley and salt) and mixing until well combined.
Assemble the bowl by spreading a layer of tahini sauce in bowls before topping with roasted vegetables and optimally top with more parsley.