Vegetarian Potato & Chickpea Bowl with Tahini Dressing
Fiber Advent Calendar Challenge: Day 4
Hi! I’m Jasmin, your favorite gut health RD and this December, I wanted to do something fun for you this holiday season that not only keeps you eating good, but feeling good too.
So, I created a Fiber Advent Calendar that you can download and follow for the next 25 days…
My goal with this is to have you try to incorporate a different source of fiber each day. From fruits, vegetables, nuts, seeds, legumes, and grains — this is your ultimate way to learn that eating different sources of fiber each day is possible AND easy.
Each day of the month I’ll also be posting a recipe on my social media using the fiber source of the day. This way you can see how your favorite gut health RD would actually use these ingredients in real life — simple, flavorful, and totally doable even during the busiest time of year. My hope is that by the end of these 25 days, you’ll not only hit your fiber goals without overthinking it, but you’ll also feel more confident, creative, and inspired in the kitchen.
Recipe #4: Vegetarian Potato & Chickpea Bowl with Tahini Dressing
I know I say this often, but this truly is the best bowl I’ve ever made—and you’re about to see why. The combination of sautéed potatoes, broccoli, and chickpeas with jalapeño, garlic, and green bell pepper is unbelievably satisfying, and the creamy lemon–tahini dressing takes it over the top. Meals like this make it easy to load up on veggies, especially fiber-rich broccoli, along with the micronutrients your body loves. It’s quick, cozy, and perfect for lunch or dinner.
Prep time: 20 minutes
Total time: 30 minutes
This recipe is gluten free and vegetarian. Easily vegan without the addition of the feta.
What you’re going to need:
1 medium potato or 10 baby potatoes
1–1½ tbsp extra virgin olive oil
½ jalapeño, finely chopped
¼ green bell pepper, finely chopped
¼ sweet onion, finely chopped
½ cup cooked chickpeas (canned or fresh, drained/rinsed)
1 heaping cup chopped broccoli florets
Salt & black pepper, to taste
¼–½ tsp garlic powder
¼–½ tsp cumin
Bowl base:
1–2 handfuls fresh spinach, kale, or arugula
Feta crumbles
Lemon–Tahini Dressing:
1½ tbsp tahini
Juice of ¼–½ lemon
1–2 tbsp cold water
Pinch of salt
Pinch of lemon pepper
How you’re going to make it:
Cook the potato: Wash potato(es) and place in a pot of cold water. Bring to a boil and cook until fork-tender but not mushy (about 8–12 minutes). Drain and cut into quarters.
Prep the veggies: While potato(es) boil, prep chickpeas, chop broccoli, jalapeño, onion, and bell pepper.
Sauté: Heat olive oil in a large pan over medium heat. Add jalapeño, bell pepper, and onion -- cook until fragrant (about 1 minute). Add potatoes and chickpeas. Let them sit briefly so they brown. Add broccoli and continue sautéing until broccoli is cooked through. Season with salt, pepper, garlic powder, and cumin. Remember dressing has salt.
Make the dressing: In a small bowl, whisk tahini with a splash of water. Add lemon juice, salt, and lemon pepper. Add more water until it becomes smooth and pourable.
Assemble: Add a handful or two of greens of choice to a bowl. Top with the sautéed potatoes, broccoli, and chickpeas. Drizzle with the lemon–tahini dressing and garnish with feta if you like. Enjoy!
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Interested in working on your gut health and nutrition foundations 1:1? - please take advantage of booking a complimentary discovery call with me to get started on your personal healing journey. Don’t wait!
xoxo,
Jasmin D the RD