Cauliflower Florets Potatoes Chickpeas Zucchini Vegan sour cream Dijon mustard Lemon juice Maple syrup
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In a bowl, combine cauliflower and potato with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Bake for 15 minutes.
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Toss chickpeas, zucchini, oil, salt, pepper, and bake on baking sheet for 15 minutes until potatoes and cauliflower are roasted.
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Mix dressing, adjust salt, tang, herbs, and toss baked veggies with dressing. Garnish with dill, chives, and potato chips.
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