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- 1 medium head of cauliflower, cut into florets - 1 can (15 oz) chickpeas, drained and rinsed - 3 tablespoons harissa paste - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste - 2 cups cooked quinoa or couscous - 1 cup cherry tomatoes, halved - ½ cucumber, diced - ¼ cup fresh parsley, chopped - ¼ cup tahini (optional, for drizzling) - Lemon wedges, for serving Each ingredient in this bowl brings its own health perks. - Cauliflower is low in calories and high in fiber. It supports digestion and weight loss. - Chickpeas are great for protein and fiber. They help keep you full and satisfied. - Harissa paste adds flavor and may boost metabolism. It often includes chili peppers, which can help with circulation. - Olive oil is heart-healthy. It provides good fats and can lower the risk of heart disease. - Cumin aids digestion and adds a warm, earthy taste. - Smoked paprika offers antioxidants and enhances flavor without adding calories. - Quinoa or couscous provides complex carbs and protein, keeping energy levels stable. - Cherry tomatoes are rich in vitamins and antioxidants, supporting skin health. - Cucumber is hydrating and low in calories, making it a refreshing addition. - Parsley is packed with vitamins A, C, and K. It can help freshen breath, too. - Tahini (if used) adds creaminess and is a source of healthy fats. - Lemon offers vitamin C and adds a zesty kick, enhancing flavor and nutrients. You can easily swap items based on what you have or your taste. - Instead of cauliflower, try broccoli or sweet potatoes for a different flavor. - If you don’t have chickpeas, black beans or lentils can work well. - Use sriracha or red pepper flakes if harissa is unavailable. - For olive oil, you can use avocado oil or coconut oil. - Instead of quinoa, brown rice or barley are great choices. - Feta cheese can replace tahini if you prefer a cheesy flavor. - If you want more crunch, consider adding bell peppers or carrots. These swaps keep the dish exciting while maintaining nutrition. First, gather all your ingredients. You will need a medium head of cauliflower, a can of chickpeas, and some spices. Preheat your oven to 425°F (220°C). The oven needs to be hot for the best roasting. This temperature helps the cauliflower get crispy and the chickpeas nice and crunchy. In a large mixing bowl, combine the cauliflower florets and drained chickpeas. Add three tablespoons of harissa paste, two tablespoons of olive oil, one teaspoon of ground cumin, and one teaspoon of smoked paprika. Season with salt and black pepper to taste. Toss everything well. You want each piece to be coated in the spices. This step is key to adding flavor. Spread the cauliflower and chickpea mix evenly on a baking sheet lined with parchment paper. Roast in your preheated oven for 25-30 minutes. Stir halfway through to ensure even cooking. Keep an eye on them. You want the cauliflower to be tender and slightly caramelized. Once done, let them cool slightly before serving. This simple method makes for a tasty and healthy bowl. To get the best flavor from harissa paste, use enough to coat all your veggies. The paste packs a spicy and smoky punch. Mix it well with olive oil and spices. This ensures even flavor in each bite. Don't be shy! Your roasted cauliflower and chickpeas will soak up the taste. Both quinoa and couscous cook easily. For quinoa, rinse it first. This helps get rid of bitter flavors. Then, use two cups of water for every cup of quinoa. Bring it to a boil, then reduce heat to simmer for about 15 minutes. For couscous, just add boiling water, cover, and let it sit for five minutes. Both options give a nice base for your bowl. You can make your bowl your own! Try adding extra veggies like bell peppers or spinach. Switch chickpeas for black beans if you like. Want more crunch? Toss in some nuts or seeds. You can also change the sauce. A yogurt sauce or a squeeze of lime can add a fresh twist. The options are endless, so have fun with it! {{image_2}} This recipe is already vegan and gluten-free! You can enjoy it without worries. The chickpeas and quinoa are packed with protein. They help you feel full and satisfied. Make sure to check labels when buying harissa paste. Some brands may add non-vegan ingredients. If you want extra protein, consider adding lentils or edamame. Both options work well with the flavors. You can also swap chickpeas for black beans. They will add a different taste and texture. Another great choice is to add tofu. Just sauté it before adding to the bowl. Feel free to get creative with your veggies! Roasted sweet potatoes or bell peppers add sweetness. You can also mix in spinach or kale for extra greens. For crunch, consider adding radishes. Top your bowl with avocado or nuts for healthy fats. A sprinkle of feta cheese adds creaminess too. To keep your Harissa Roasted Cauliflower Chickpea Bowls fresh, store them in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the bowls in the fridge within two hours of cooking. They can last for about 3 to 5 days. If you want to store your bowls for longer, freezing is a great option. First, let the roasted cauliflower and chickpeas cool completely. Then, pack them in freezer-safe bags or containers. Make sure to remove as much air as possible. These bowls can stay frozen for up to 2 months. However, I recommend adding fresh veggies like tomatoes and cucumber after reheating. This keeps them crisp and tasty. To reheat, use your oven or a skillet for the best results. Preheat your oven to 350°F (175°C). Spread the contents on a baking sheet and heat for about 10-15 minutes. This method helps keep the cauliflower and chickpeas crispy. If you use a microwave, heat in short bursts and stir between to avoid sogginess. Add a squeeze of lemon juice before serving to enhance the flavor! Harissa is a spicy North African chili paste. It packs a punch with flavors from chili peppers, garlic, and spices. You can find harissa in most grocery stores. Check the international aisle or the spice section. You can also buy it online. If you can't find it, make your own with roasted peppers, spices, and oil. Yes, you can! Feel free to swap cauliflower for other veggies. Broccoli, bell peppers, or sweet potatoes work well. Just cut them into bite-sized pieces. Adjust roasting time based on the vegetable. Thinner veggies, like bell peppers, roast faster. Hearty ones, like sweet potatoes, may take longer. This recipe takes about 45 minutes in total. Prep time is around 15 minutes. You will spend 25-30 minutes roasting the cauliflower and chickpeas. While they roast, you can cook quinoa or couscous. This multitasking helps you save time and enjoy your meal faster. This blog covered how to make a delicious dish using simple ingredients. We explored the health benefits of each item and discussed easy swaps. I shared step-by-step instructions for roasting cauliflower and chickpeas. Tips for enhancing flavor and customizing your bowl made cooking fun. In the end, you can create a healthy meal with lots of tasty options. Enjoy experimenting with different flavors and storage methods to fit your needs. Happy cooking!

Harissa Roasted Cauliflower Chickpea Bowls

Spice up your meal prep with these delicious Harissa Roasted Cauliflower Chickpea Bowls! Packed with flavor and nutritious ingredients like quinoa, cherry tomatoes, and fresh parsley, this easy recipe is perfect for lunch or dinner. Roasting cauliflower and chickpeas with harissa gives them a flavorful kick. Click through to explore the full recipe and make a healthy, vibrant dish that’s sure to impress!
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Ingredients
  

1 medium head of cauliflower, cut into florets

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons harissa paste

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

2 cups cooked quinoa or couscous

1 cup cherry tomatoes, halved

½ cucumber, diced

¼ cup fresh parsley, chopped

¼ cup tahini (optional, for drizzling)

Lemon wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the cauliflower florets and chickpeas.

      Add the harissa paste, olive oil, cumin, smoked paprika, salt, and pepper. Toss until the cauliflower and chickpeas are well-coated in the spices.

        Spread the mixture evenly on a baking sheet lined with parchment paper.

          Roast in the preheated oven for 25-30 minutes, until the cauliflower is tender and slightly caramelized, stirring halfway through for even cooking.

            While the vegetables are roasting, prepare the quinoa or couscous according to package instructions.

              Once the cauliflower and chickpeas are roasted, remove them from the oven and let them cool slightly.

                In serving bowls, layer the cooked quinoa or couscous as the base.

                  Top with the roasted cauliflower and chickpeas, then add cherry tomatoes and diced cucumber on the side.

                    Drizzle with tahini if using, and garnish with fresh parsley. Serve with lemon wedges on the side for an extra burst of flavor.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4