Potato-Lover's Bowl

2 medium potatoes, cut into 1-1/2" wedges
2 c. small cauliflower florets
4 c. shredded kale, stems removed
1/2 c. shredded carrot
1 recipe Romesco Sauce*
1/4 c. thinly sliced green onions
1/4 c. cooked or canned chickpeas, rinsed and drained

*Romesco Sauce:
1/2 c. canned chickpeas, rinsed and drained
1/2 c. jarred roasted red bell pepper
1 T. water
1-1/2 t. lemon juice
1-1/2 t. tahini
1/2 t. smoked paprika
1/4 t. minced fresh garlic
1/4 t. ground cumin
Sea salt and freshly ground black pepper, to taste

Make Romesco Sauce by combining all ingredients in a blender. Set aside.

Place potato wedges in a steamer basket in a large saucepan. Add water to just below basket. Cover, bring to a boil, and steam 10 minutes or until tender. Transfer potatoes to a large nonstick skillet; brown over medium heat, 5 minutes per side.

Meanwhile, lightly cook cauliflower in same steamer basket, 3-5 minutes. Transfer to the skillet and brown with potatoes.

Cook kale in same steamer basket, 1-2 minutes or until lightly wilted.

Divide potatoes, cauliflower, kale, and carrot between two bowls. Drizzle Romesco Sauce evenly over bowls. Sprinkle with green onions and chickpeas.

Makes 2 bowls.

Adapted from ForksOverKnives.com.