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Roasted Veggie Bowl with Zesty Sauce

Ingredients:
For the roasted vegetables:
• Potatoes, cubed (skin on)
• Broccoli, cut into florets
• Chickpeas, rinsed and drained
• Olive oil
• Salt
• Universal seasoning
• Sweet chili sauce

Fresh veggies:
• Carrots, julienned
• Red cabbage, thinly sliced

For the sauce:
• Japanese mayonnaise
• Horseradish sauce
• Dijon mustard
• Sriracha
• Lime juice
• Water, to thin

To serve:
• Chopped chives, for garnish

1. Preheat the oven to 400°F (200°C).
2. Wash and cube the potatoes, leaving the skins on.
3. In a bowl, toss the potatoes with olive oil, salt, universal seasoning, and sweet chili sauce.
4. In a separate bowl, toss the broccoli florets with olive oil, salt, universal seasoning, and sweet chili sauce.
5. In another bowl, toss the rinsed and drained chickpeas with olive oil, salt, universal seasoning, and sweet chili sauce.
6. Line a baking pan with parchment paper.
7. Arrange the potatoes, broccoli, and chickpeas in separate sections (or use separate pans).
8. Bake in the oven: remove broccoli and chickpeas when they’re cooked to your liking, let the potatoes cook longer until golden and tender.
9. Julienne the carrots.
10. Thinly slice the red cabbage.
11. In a small bowl, mix Japanese mayonnaise, horseradish sauce, Dijon mustard, sriracha, and lime juice.
12. Add a small amount of water to the sauce to thin it out, if desired.
13. In a bowl, add roasted potatoes, broccoli, chickpeas, julienned carrots, and red cabbage.
14. Drizzle with the prepared sauce.
15. Garnish with chopped chives.

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