A healthy, vegetarian lunch or dinner full of texture and flavor. The harissa gives the sauce a little kick and we loved it!
Crispy Cauliflower and Chickpea Bowl with Harissa Tahini Sauce
Servings: 4 servings
- 1 medium head of cauliflower cut into florets
- 15 oz can garbanzo beans drained, rinsed and patted dry
- 1/4 cup olive oil
- 2 tsp kosher salt
- 2 tsp each paprika garlic powder and cumin
- 1 cup dry quinoa
- 2 cups broth
- 1 1/2 cup shelled edamame fresh or frozen that have been steamed
- 1 avocado pit removed and sliced
Harissa Tahini Sauce:
- 3 Tbsp tahini
- 2 Tbsp harissa sauce
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
- 2 Tbsp water
- 1 Tbsp agave or maple syrup
- 1 clove garlic minced
- Preheat oven to 400 degrees.
- In a small bowl, combine garbanzo beans and cauliflower florets. Drizzle with olive oil and sprinkle with kosher salt. Gently toss with a spoon. Spread in a single layer across baking sheet.
- Place garbanzo beans and cauliflower in oven. Cook for 25 minutes. Remove from oven and sprinkle lightly with spices. Cook another 10 minutes.
- Heat a small stockpot over high heat. Add broth and bring to a boil. Once boiling, add dry quinoa and turn heat down to low. Cover with a lid and cook until nearly all liquid is absorbed, roughly 12-15 minutes.
- Combine all ingredients for harissa tahini sauce in a small bowl or food processor. Mix until well combined. Add extra tablespoon of water if sauce is too spicy.
- Build bowls with quinoa on bottom and top with crispy cauliflower, chickpeas, edamame, avocado and drizzle with sauce.