50m$17.95Smoky Chickpea Potato Cauliflower
A smoky sheet-pan dinner of chickpeas, Yukon Gold potatoes, cauliflower, bell pepper, green beans, and tomatoes. Everything roasts on one rimmed sheet pan for a simple plant-based lunch or dinner.
- Energy
- 409 calories per serving
- Protein
- 13.8 g per serving
- Carbs
- 62.9 g per serving
- Fat
- 13.8 g per serving
- Sodium
- 873 mg per serving
Shopping options
olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
smoked paprika
2 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
8%
cauliflower florets
5 Cup
Kroger® Cauliflower Florets Bag BIG DEAL!
72%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
cherry tomatoes
2 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
fresh green beans
8 Ounce
Kroger® Green Beans
67%
red bell pepper
1 Count
Organic Fresh Red Bell Pepper
100%
Yukon Gold potatoes
1.5 Pound
Yukon Gold Potatoes
100%
canned chickpeas
1 Can
Kroger® Garbanzo Beans
100%
fine salt
1 Teaspoon
Kroger® Salt
1%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- canned chickpeas-1 can
- Yukon Gold potatoes-1.5 lb
- cauliflower florets-5 cups
- red bell pepper-1 large
- fresh green beans-8 oz
- cherry tomatoes-2 cups
- olive oil-3 tbsp
- smoked paprika-2 tsp
- ground cumin-1 tsp
- garlic powder-1 tsp
- fine salt-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F. Rinse and drain the chickpeas, cut the potatoes into 3/4-inch pieces, slice the bell pepper, and trim the green beans.
Keep fingers tucked and the knife blade angled away while cutting the potatoes and slicing the bell pepper.
On the rimmed sheet pan, combine the chickpeas, potatoes, cauliflower, bell pepper, olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss directly on the sheet pan until coated, then spread into an even layer.
Roast for 22 minutes, then carefully remove the hot pan from the oven and stir the vegetables to promote even browning.
Use oven mitts and keep the hot sheet pan level when removing it to prevent hot oil from shifting.
Add the green beans and cherry tomatoes to the same sheet pan. Toss gently with the roasted mixture, spread everything out again, and roast for 12 to 15 minutes.
Use oven mitts when adding ingredients to the hot sheet pan.
The dinner is ready when the potatoes are fork-tender, the cauliflower is browned at the edges, and the tomatoes are softened and lightly burst.
Let the food cool for a few minutes before serving because tomatoes can hold very hot juices.
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