Summary

Ingredients

• 600 g potato (s)
• 1 broccoli
• 1 bell pepper (s)
• Vegetable oil
• salt and pepper
• Garlic powder
• Salad
• Salsa
• Avocado (s)

Also: (for the chickpeas)

• 265 g chickpeas, cooked
• 1 tablespoon vegetable oil
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ paprika powder, smoked
• 0.5 teaspoon ½ cayenne pepper
• 0.5 teaspoon ½ oregano, dried
• 0.25 teaspoon ¼ turmeric

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Instructions

1. Dice the potatoes and mix with oil, salt, pepper and a little garlic powder. Put the mixture at the very back of a baking sheet. Mix the chickpeas with the remaining ingredients and place on the baking tray before the potatoes. Push them together as tightly as possible so that the rest of the vegetables will fit onto the tray later.
2. Bake in the hot oven at 200 degrees on the middle rack for 40 minutes.
3. Divide the broccoli into florets and mix with the oil, salt, pepper and garlic powder. Cut the peppers into strips and after 20 minutes add the broccoli to the potatoes and chickpeas on the baking tray.
4. Divide the baked vegetables into 2 bowls and serve with the salad, salsa and avocado.