Grilled Potatoes with Chickpeas, Veggies and Smoked Paprika Aioli
2015-08-26
- Servings : 2-4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
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!
Ingredients
- 1 lb yukon gold or red skinned potatoes, sliced into 1/4"-1/8" rounds
- 1/2 lb crimini mushrooms, halved or sliced
- 1-2 heads broccoli, trimmed into small pieces
- 1 bell pepper, any color, thinly sliced
- 1 small yellow or red onion, thinly sliced
- 1 1/2 cups cooked chickpeas, drained and rinsed if from can
- 1/2 tsp chili powder
- 1/2 tsp cumin, ground
- 1/4 tsp smoked paprika
- salt to taste
- black pepper to taste
- 1 Tbsp balsamic vinegar
- Smoked Paprika Aioli
- 1 cup vegan mayo of choice
- 1/2 tsp smoked paprika
- 1 Tbsp fresh lemon juice
- 1 clove garlic, peeled
- salt and pepper to taste
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Pile everything into a bowl and top with aioli, or spoon into tacos, burritos or wraps and enjoy!
Average Member Rating
(4.1 / 5)
9 people rated this recipe
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Recipe Comments
Comments (12)
Leave a Reply
posted by Tammie on January 24, 2016
This was super yummy & easy!
posted by fireandearthkitchen on January 25, 2016
So happy to hear it Tammy!
posted by Andrea on March 14, 2016
This was really good! Even my husband who balks at any vegetarian dish thought this was great!
posted by Renee Press on March 14, 2016
So happy to hear you guys liked it Andrea! One of my faves as well 🙂
posted by Jessica on June 27, 2016
So excited to have more options for the grill! This totally fits my budget, using produce staples that I already have!
posted by KellyGreen on March 2, 2017
I made this tonight, and it was DIVINE. So many wonderful flavors and textures. Thank you!
posted by Danielle on August 5, 2017
This is the best recipe I’ve made since our switch to this kind of diet!! I forgot the balsamic vinegar, but WOW it was still amazing!!!!
posted by Renee Press on August 6, 2017
Do glad you enjoyed it Danielle!!!
posted by Anita on August 6, 2017
Thanks Renee. I made this today and my family and I enjoyed it. The Aioli topped it off. Thanks for sharing the recipe.
posted by Renee Press on August 6, 2017
You’re welcome! I’m so glad they liked it! Enjoy 🙂
posted by Rachel on August 10, 2017
This is now one of my families favourites. I didn’t grill my potatoes, I roasted them. I used a balsamic glaze on the veggies. The flavours were yum and it was nice and filling.
posted by Erica on September 24, 2017
I literally just made this and OMG it is amazing! Thank you for the easy yummy recipe. Will be making this again for my family.