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Heat grill to medium high heat (or oven to 450 degrees) and wrap your potato slices in foil packets, drizzled with medium-high heat oil (avocado, grape seed, sunflower) and sprinkled with salt and pepper. Toss to coat and close foil tightly. If baking in oven, spread seasoned potato slices on metal baking sheets as evenly as possible. Cook for 15 minutes give or take, until bottom of potatoes are browning. Toss if necessary, or flip over packets and cook another 5 minutes until all are fork tender.
While potatoes are cooking, cook all veggies in skillet with a bit of oil, water or broth until brightly colored and tender, about 5 minutes. Season with salt and pepper, and a drizzle of balsamic vinegar and set aside.
Place drained chickpeas in a skillet, or on a tray on the grill and toss with a drizzle of oil, and coat with chili powder, cumin, and 1/4 tsp smoked paprika. Let cook on all sides, shaking occasionally until browning and very crispy. Season to taste with salt and pepper and set aside.
Place all ingredients for aioli into a blender and blend for 10 seconds until creamy. You can also chop garlic finely and mix by hand. This includes mayo, 1/2 tsp smoked paprika, lemon juice, garlic clove, salt and pepper to taste.
Pile everything into a bowl and top with aioli, or spoon into tacos, burritos or wraps.
This recipe has the following nutrient totals:
Protein 42.7 g
Carbohydrates 162 g
Iron 1.46 mg
Fiber 27.7 g
Calcium 91.5 mg
(plus many more nutrients)
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