small purple medley potatoes (sliced into fourths)
Makes 2-3 bowls, you’ll have extra rice for later.
Combine rice, water, and coconutmilk into a rice cooker and cook on high for approximately 20 min.
In a large measuring cup combine all sauce ingredients. Use an immersion hand blender to puree until smooth. Set aside.
Preheat the oven to 425 degrees. Slice the potatoes into fourths (long-wise). On a foil lined baking sheet, lay out in a single layer: purple cauliflower, yellow bell pepper, red onion, chickpeas and the potatoes. Drizzle with olive oil and sprinkle on everything but the bagel spice. Bake for 25 minutes until softened.