Name: Harissa Chickpea & Roasted Veggie Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1 large cauliflower head (cut into florets) (450g); ½ pound baby carrots (halved) (225g); ½ pound mini bell peppers (halved) (225g); 1/2 large red onion (large slices); 1 (15 oz.) can chickpeas (rinsed, drained) (425g); ½ cup dried cranberries (reduced sugar) (soaked in water) (60g); 2 tablespoons (30 ml) olive oil; 2-3 tablespoons (38 ml) harissa paste; 1 teaspoon (5 ml) garlic powder; 1 teaspoon (5 ml) cumin; 3/4 teaspoon (4 ml) salt; 1/2 teaspoon (3 ml) black pepper; 1/2 teaspoon (3 ml) turmeric powder; 1/4 teaspoon (1 ml) red pepper flakes (optional); 1/4 cup (60 ml) green onions (chopped); 2-3 tablespoons (38 ml) tahini; 1/4 cup (60 ml) cilantro (chopped); 1/4 cup (60 ml) sunflower seed kernels or toasted pepitas; salt and pepper (to taste)

Description

Discover how to make a delicious Harissa Chickpea & Roasted Veggie Bowl that is bursting with flavors and nutrients. Perfect for a healthy meal option!

Ingredients

Scale

1 large cauliflower head (cut into florets) (450g)
½ pound baby carrots (halved) (225g)
½ pound mini bell peppers (halved) (225g)
1/2 large red onion (large slices)
1 (15 oz.) can chickpeas (rinsed, drained) (425g)
½ cup dried cranberries (reduced sugar) (soaked in water) (60g)
2 tablespoons (30 ml) olive oil
2–3 tablespoons (38 ml) harissa paste
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) cumin
3/4 teaspoon (4 ml) salt
1/2 teaspoon (3 ml) black pepper
1/2 teaspoon (3 ml) turmeric powder
1/4 teaspoon (1 ml) red pepper flakes (optional)
1/4 cup (60 ml) green onions (chopped)
2–3 tablespoons (38 ml) tahini
1/4 cup (60 ml) cilantro (chopped)
1/4 cup (60 ml) sunflower seed kernels or toasted pepitas
salt and pepper (to taste)

Instructions

Begin by placing the dried cranberries in water and allowing them to soak for roughly half an hour.
Set your oven to heat at 400°F.
Combine the cauliflower florets, carrots, mini bell peppers, red onion, and chickpeas in a large bowl. Drizzle with olive oil and harissa paste, and season with salt, black pepper, garlic powder, cumin, turmeric, and optional red pepper flakes. Stir until everything is thoroughly coated with the spices and harissa.
Lightly grease a large baking tray with nonstick spray or olive oil. Evenly distribute the vegetable and chickpea mixture across the tray in a single layer. Place in the oven and roast for 20-25 minutes until the vegetables are soft. For a crispy finish, you may broil for an additional 1-2 minutes if you wish.
After removing from the oven, garnish with chopped green onions, drizzle with tahini, and sprinkle with cilantro and sunflower kernels. Adjust the seasoning with more salt and pepper if it’s necessary.

Notes

Soak dried cranberries to plump them up and enhance sweetness.
Coat veggies and chickpeas evenly with harissa paste for flavorful roasting.
Broil veggies for optional crispy texture, adding extra deliciousness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Calories: 322 kcal
Fat: 17.9 g
Protein: 9 g

Keywords: harissa vegetables, roasted veggies, chickpea salad, tahini dressing, harissa paste, roasted cauliflower