Romesco Vegetable Potato Bowls
Ingredients
- 1½ lb small red potatoes
- 6 Tbsp olive oil, divided
- 1½ tsp Italian seasoning
- ½ tsp salt
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 1 (15.5-oz) can chickpeas, rinsed and drained
- 1 (12-oz) jar roasted red peppers
- 2 Tbsp peanut butter
- 1 Tbsp lemon juice
- ½ tsp paprika
- ½ tsp pepper
- 2 cloves garlic
- 1 (4-oz) log goat cheese, crumbled
- ¼ cup chopped fresh basil, optional
Instructions
- Preheat oven to 450°F. Toss together potatoes, ¼ cup oil, Italian seasoning, and salt on a large rimmed baking sheet; spread in a single layer. Bake 20 minutes or until lightly browned and tender, stirring halfway through baking.
- Meanwhile, cook bell pepper blend and chickpeas in 2 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned and tender.
- Drain red peppers, reserving 2 Tbsp liquid from jar. Process red peppers, 2 Tbsp reserved liquid, peanut butter, lemon juice, paprika, pepper, and garlic in a food processor or blender until smooth.
- Divide potatoes and vegetable mixture among 6 bowls. Top with bell pepper sauce; sprinkle with cheese, and, if desired, basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
381
|
381
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 11 | 11 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 705 | 705 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 0 | 0 |
Budget Friendly Meal Plan
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