Preheat the oven to 200°C (400°F). Grease the baking dish with olive oil like you mean it.
In a pan, sauté onion and bell pepper until soft — about 4 minutes. Add spinach and cook for another minute.
In a bowl, whisk chickpea flour, almond milk, nutritional yeast, garlic powder, black salt, pepper, and regular salt.
Spread the cooked veggies evenly in the baking dish.
Pour the chickpea mixture over them. Don’t panic if it looks too thin — it thickens like your patience by the end.
Arrange tater tots neatly on top (or chaotically, we’re not judging).
Sprinkle plant-based cheese generously — because moderation is for salads.
Bake for 35 minutes until golden, crispy, and bubbly.
Let it rest for 5 minutes before cutting — or risk molten tot-lava on your tongue.
