Sometimes you just need a big bowl of perfectly grilled potatoes, topped with crispy chickpeas, simply sautéed veggies, and a smoky paprika aioli to top it all off. The is the perfect end of summer meal, and would all fit nicely into a taco, burrito, or wrap. We just pile ours into a bowl and devour. Seems like a lot of steps, but they’re all really simple and it comes together quickly. Enjoy!
1poundof yukon gold or red skinned potatoes, sliced into 1/4'-1/8' rounds
1/2poundof crimini mushrooms, halved or sliced
1-2headsof broccoli, trimmed into small pieces
1bell pepper, any color, thinly sliced
1smallyellow or red onion, thinly sliced
1 1/2cupsof cooked chickpeas, drained and rinsed if from can
1/2teaspoonof chili powder
1/2teaspoonof cumin, ground
1/4teaspoonof smoked paprika
salt to taste
black pepper to taste
1Tablespoonof balsamic vinegar
Smoked Paprika Aioli
1cupof vegan mayo of choice
1/2teaspoonof smoked paprika
1Tablespoonof fresh lemon juice
1 clove garlic, peeled
salt and pepper to taste
Heat grill to medium high heat (or oven to 450 degrees) and wrap your potato slices in foil packets, drizzled with medium-high heat oil (avocado, grape seed, sunflower) and sprinkled with salt and pepper. Toss to coat and close foil tightly. If baking in oven, spread seasoned potato slices on metal baking sheets as evenly as possible. Cook for 15 minutes give or take, until bottom of potatoes are browning. Toss if necessary, or flip over packets and cook another 5 minutes until all are fork tender.
While potatoes are cooking, cook all veggies in skillet with a bit of oil, water or broth until brightly colored and tender, about 5 minutes. Season with salt and pepper, and a drizzle of balsamic vinegar and set aside.
Place drained chickpeas in a skillet, or on a tray on the grill and toss with a drizzle of oil, and coat with chili powder, cumin, and smoked paprika. Let cook on all sides, shaking occasionally until browning and very crispy. Season to taste with salt and pepper and set aside.
Place all ingredients for aioli into a blender and blend for 10 seconds until creamy. You can also chop garlic finely and mix by hand.
Pile everything into a bowl and top with aioli, or spoon into tacos, burritos or wraps and enjoy!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com