Roasted Potato Bowl with Garlic Confit Sauce Recipe
This Roasted Potato Bowl with Garlic Confit Sauce is a flavorful and wholesome dish featuring crispy roasted potatoes and vegetables coated in fragrant spices and harissa, complemented by a creamy, tangy garlic-infused yogurt sauce. Enhanced with toasted almonds and fresh scallions, this meal balances texture, spice, and freshness, making a satisfying vegetarian bowl perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Legumes
- 1 lb potatoes, chopped into wedges
- 1.5 cups cooked chickpeas
- 1 medium broccoli head, chopped into florets
- 1 garlic head (large)
- 1 scallion (large), finely chopped
Spices & Seasonings
- 1 tsp lemon zest
- 1.5 tsp za’atar (or dried thyme)
- 2 tsp harissa paste
- sea salt flakes, to taste
- 1 tsp ground cumin
Oils & Sauces
- 1 tbsp olive oil
- 1.5 tsp olive oil (part of above, divided)
- 2 tbsp lemon juice
- ½ tbsp maple syrup (optional)
Other
- 8 raw almonds, roughly chopped
- 3 tbsp fresh parsley, finely chopped
- 1 cup plain yogurt (soy-based used)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) with the fan on to ensure even roasting.
- Roast Garlic: Peel away the extra outer layers from the garlic bulb and slice off about 1/2 inch (1 cm) from the top to expose cloves. Wrap it in baking paper or place in a lidded oven-safe dish. Bake for 40 minutes until soft. Let cool before squeezing the cloves for sauce preparation.
- Prepare Potatoes: In a large bowl, combine lemon zest, za’atar or dried thyme, harissa paste, a pinch of salt, and 1½ teaspoons (8 ml) olive oil. Toss potato wedges in this mixture until coated evenly. Spread potatoes on a baking tray placed in the middle to upper oven rack; roast for 25 minutes.
- Roast Chickpeas and Broccoli: Using the same bowl, mix ground cumin, remaining olive oil, and a pinch of salt. Add chickpeas and broccoli florets, stirring to coat thoroughly. Add these to the baking tray with potatoes and roast all together for an additional 20 minutes or until golden brown and slightly crisp.
- Toast Almonds: Place roughly chopped almonds in an oven-safe dish and bake on the lower oven rack for 7 minutes until lightly toasted and fragrant.
- Make Garlic Confit Sauce: Squeeze the roasted garlic cloves into a bowl and mash with a fork. Stir in lemon juice, fresh parsley, maple syrup if using, and plain yogurt until smooth. Season with salt to taste.
- Assemble Bowl: Spread the garlic confit sauce as a base on your serving plate or bowl. Top with the roasted potatoes, chickpeas, and broccoli. Garnish with chopped scallions and toasted almonds. Serve warm and enjoy!
Notes
- You can prepare the garlic confit ahead of time and keep it refrigerated to cool before use.
- Za’atar can be substituted with dried thyme if unavailable.
- For a vegan option, use soy yogurt as shown or any plant-based yogurt.
- If you prefer less heat, reduce the amount of harissa paste.
- Roasting the almonds separately helps them toast evenly without burning.
Keywords: roasted potatoes, garlic confit sauce, vegetable bowl, za'atar, harissa, chickpeas, broccoli, vegetarian dinner, healthy bowl, middle eastern spices
