Grilled Potatoes with Chickpeas, Veggies and Smoked Paprika Aioli

BY : PUBLISHED : August 26th, 2015 UPDATED: November 16th, 2021

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!

Grilled potatoes topped with aioli.

Grilled potatoes topped with aioli.

Grilled Potatoes with Chickpeas, Veggies and Smoked Paprika Aioli

Renee Press
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. 
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine American
Servings 6 servings
Calories 393 kcal
METHOD Grill
DIET Vegan

Ingredients
  

  • 1 pound of yukon gold or red skinned potatoes, sliced into 1/4'-1/8' rounds
  • 1/2 pound of crimini mushrooms, halved or sliced
  • 1-2 heads of broccoli, trimmed into small pieces
  • 1 bell pepper, any color, thinly sliced
  • 1 small yellow or red onion, thinly sliced
  • 1 1/2 cups of cooked chickpeas, drained and rinsed if from can
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of cumin, ground
  • 1/4 teaspoon of smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 Tablespoon of balsamic vinegar

Smoked Paprika Aioli

  • 1 cup of vegan mayo of choice
  • 1/2 teaspoon of smoked paprika
  • 1 Tablespoon of fresh lemon juice
  • 1 clove garlic, peeled
  • salt and pepper to taste

Instructions
 

  • 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!

Nutrition

Calories: 393kcalCarbohydrates: 33gProtein: 8gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 373mgPotassium: 945mgFiber: 7gSugar: 5gVitamin A: 1435IUVitamin C: 133mgCalcium: 86mgIron: 2mg
Keyword BBQ, gluten free, grilled potatoes, healthy, ideas, plant-based, potatoes, recipes, vegan, vegetarian, veggies
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

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

View all posts by Renee Press
BeanandRiceBurrito PBOAB 1

5 Secrets to Easy Meal Planning

Free Printable Plans & Recipes for Healthy Meals

FREE EMAIL BONUS

Plantbased on a budget Logo