1poundof yukon gold or red skinned potatoes, sliced into ¼'-⅛' rounds
½poundof 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 ½cupsof cooked chickpeas, drained and rinsed if from can
½teaspoonof chili powder
½teaspoonof cumin, ground
¼teaspoonof smoked paprika
salt to taste
black pepper to taste
1Tablespoonof balsamic vinegar
Smoked Paprika Aioli
1cupof vegan mayo of choice
½teaspoonof 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!
While delicious on its own, this can be served with tofu for even more protein.