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Understanding the nutritional benefits of each ingredient in the Colorful Crunch Veggie Bowl can help you appreciate its healthful qualities. This bowl features key ingredients that pack a punch in protein, fiber, vitamins, and minerals, making it not only delicious but also an excellent choice for a balanced diet.

Veggie Bowl with Potatoes and Chickpeas

Discover the vibrant and nutritious Colorful Crunch Veggie Bowl, featuring roasted potatoes and crispy chickpeas. This delightful dish embodies the essence of plant-based eating, combining a variety of fresh vegetables, healthy fats from avocado, and a zesty dressing. Perfect for any dietary preference, it's a customizable meal that offers a powerful nutritional punch, supporting your health while being visually stunning. Explore the joy of colorful cooking and nourish your body with this delicious recipe!
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Ingredients
  

2 medium potatoes, diced

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cup bell peppers (red, yellow, or orange), diced

1 medium cucumber, diced

1 cup kale, chopped (stems removed)

1 avocado, sliced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Juice of 1 lemon

Optional: feta cheese or tahini drizzle for serving

Instructions
 

Prepare the Potatoes:

    - Preheat the oven to 400°F (200°C).

      - On a baking sheet, toss the diced potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer.

        - Roast in the preheated oven for 25-30 minutes or until they are golden and crispy, flipping halfway through for even cooking.

          Cook the Chickpeas:

            - In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the rinsed chickpeas and sauté for about 5-7 minutes until they are slightly crispy. Season with salt and pepper to taste.

              Prepare the Veggies:

                - While the potatoes and chickpeas are cooking, chop the kale, cucumber, and bell peppers. Halve the cherry tomatoes.

                  Assemble the Bowl:

                    - In a large bowl, combine the roasted potatoes, crispy chickpeas, cherry tomatoes, bell peppers, cucumbers, and kale. Drizzle with the lemon juice and toss gently to mix everything together.

                      Serve:

                        - Divide the veggie mixture among serving bowls. Top each bowl with sliced avocado and sprinkle with fresh cilantro or parsley. For an extra touch, add crumbled feta cheese or a drizzle of tahini if desired.

                          Enjoy:

                            - Serve immediately and savor the fresh flavors!

                              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 servings