Roasted Cauliflower Harissa Grain Bowl (Printable)
Spiced roasted cauliflower and crispy chickpeas over fluffy quinoa, drizzled with tahini-lemon dressing.
# What You’ll Need:
→ Roasted Cauliflower
01 - 1 medium head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 tablespoon harissa paste
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
→ Crispy Chickpeas
06 - 1 can (15 oz) chickpeas, drained and rinsed
07 - 1 tablespoon olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon kosher salt
→ Quinoa
12 - 1 cup quinoa, rinsed
13 - 2 cups water
14 - 1/2 teaspoon kosher salt
→ Fresh Salad & Toppings
15 - 1 cup cherry tomatoes, halved
16 - 1 cup cucumber, diced
17 - 1/4 cup red onion, thinly sliced
18 - 1/4 cup fresh parsley, chopped
19 - 1 avocado, sliced
20 - Lemon wedges, for serving
→ Tahini-Lemon Dressing
21 - 1/3 cup tahini
22 - 2 tablespoons fresh lemon juice
23 - 2 tablespoons water, plus more as needed
24 - 1 small garlic clove, minced
25 - 1/4 teaspoon kosher salt
# How-To Steps:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, harissa paste, salt, and pepper until evenly coated. Spread in a single layer on one prepared baking sheet.
03 - Pat chickpeas thoroughly dry with a clean kitchen towel. Toss with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread on the second baking sheet.
04 - Roast cauliflower and chickpeas for 25 to 30 minutes, flipping halfway through, until cauliflower is golden and tender and chickpeas are crispy.
05 - While roasting, combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
06 - Whisk together tahini, lemon juice, water, garlic, and salt until smooth. Add additional water as needed to reach a pourable consistency.
07 - Divide quinoa among four bowls. Top with roasted cauliflower, crispy chickpeas, cherry tomatoes, cucumber, red onion, parsley, and sliced avocado.
08 - Drizzle tahini-lemon dressing over each bowl and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The crispy chickpeas disappear faster than popcorn at a movie night, so make extra if you want any left for the bowls.
- That tahini lemon dressing pulls everything together with a creamy tang that makes you forget this is healthy food.
02 -
- Wet chickpeas will steam instead of crisp, so pat them dry like you mean it or spend 40 minutes wondering what went wrong.
- Tahini seizes up when you first add liquid, but keep whisking and it will turn creamy and smooth.
03 -
- Shake the tahini jar vigorously before measuring, as the oil separates and settles at the top during storage.
- Double the chickpeas and hide half for snacking, because they will vanish from the baking sheet before the bowls are assembled.