Grilled Potatoes with Chickpeas, Veggies and Smoked Paprika Aioli

  • 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!


  • 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


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!

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.

More From This Chef »
Average Member Rating

(4.3 / 5)

4.3 5 16
Rate this recipe

16 people rated this recipe

Related Recipes:
  • two sweet potato and avocado sandwiches on cutting board

    Sweet Potato and Avocado Sandwich

  • white plate of pasta with veggies

    Summer Garden Pasta

  • south west black bean burger with a burger and veggie ingredients in the background

    Southwest Black Bean Burger

  • two white bowls with mango cucumber salsa in a white background

    Mango Cucumber Salsa

  • sliced grilled pineapples on a white tray in a white background

    Grilled Pineapples