Spicy Harissa Roasted Cauliflower & Chickpea Power Bowl
A bold, flavorful vegan bowl with crunchy roasted cauliflower and chickpeas tossed in spicy harissa, served over fluffy couscous or quinoa, topped with cooling cucumber yogurt sauce. Perfect for a quick, vibrant meal!
⏱️ Time Required
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
Roasted Veggies & Chickpeas:
1 large cauliflower head, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
3 tbsp olive oil
2 tbsp harissa paste (adjust for heat)
1 tsp ground cumin
Salt & pepper, to taste
Base:
1 cup couscous or quinoa
1¼ cups water or vegetable broth
Cucumber Yogurt Sauce:
½ cup plain vegan yogurt (or regular yogurt)
½ cucumber, finely diced
1 tbsp lemon juice
1 clove garlic, minced
Salt to taste
Fresh mint or parsley, chopped (optional)
Instructions
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss cauliflower and chickpeas with olive oil, harissa paste, cumin, salt, and pepper.
3. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until crispy and golden.
4. Meanwhile, bring water/broth to boil, add couscous or quinoa, cover, remove from heat and let sit (couscous ~5 min, quinoa ~15 min).
5. For the sauce, mix yogurt, cucumber, lemon juice, garlic, salt, and herbs.
6. Assemble bowls with couscous/quinoa base, roasted cauliflower & chickpeas on top, and a generous dollop of cucumber yogurt sauce.
Notes
Adjust harissa for mild or fiery heat.
Add toasted nuts like almonds or pine nuts for crunch.
Great warm or chilled.
Nutrition Estimate
Calories ~420 kcal
Protein 14 g
Carbs 50 g
Fat 14 g
Fiber 12 g