Description
This Golden Roasted Vegetable & Chickpea Harmony Bowl is a wholesome and vibrant meal featuring roasted cauliflower, sweet potatoes, carrots, and protein-rich chickpeas, all seasoned with fragrant spices. Topped with a creamy tahini drizzle and fresh parsley, it’s a perfect balanced bowl served over quinoa, rice, or couscous—ideal for a nutritious lunch or dinner.
Ingredients
Scale
Roasted Vegetables & Chickpeas
- 1 cup cauliflower florets
- 1 cup sweet potato, cubed
- 1 cup carrots, sliced
- 1 cup cooked or canned chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tahini Drizzle
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 2–3 tablespoons water (to thin as needed)
- Salt, to taste
Base and Garnishes
- 2 cups cooked quinoa, rice, or couscous
- 1/4 cup chopped fresh parsley
- Optional toppings: pomegranate seeds, pumpkin seeds, or sliced avocado
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Toss Vegetables and Chickpeas: In a large bowl, combine cauliflower florets, cubed sweet potatoes, sliced carrots, and rinsed chickpeas. Add in olive oil, smoked paprika, ground cumin, turmeric, salt, and black pepper, then toss everything thoroughly to coat evenly.
- Roast: Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet. Roast in the oven for 25 to 30 minutes, stirring halfway through, until the vegetables are golden and tender.
- Prepare Tahini Drizzle: While roasting, whisk together tahini, lemon juice, olive oil, maple syrup or honey, and salt in a bowl. Gradually add water 2 to 3 tablespoons, whisking until you achieve a smooth, drizzleable consistency.
- Assemble Base: Place a generous serving of cooked quinoa, rice, or couscous into each bowl to serve as the base.
- Add Roasted Mix: Top the grain base with the golden roasted vegetables and chickpeas.
- Drizzle Sauce and Garnish: Drizzle the tahini sauce liberally over the bowl and sprinkle with chopped fresh parsley. Add any optional toppings such as pomegranate seeds, pumpkin seeds, or sliced avocado for extra texture and flavor.
- Serve Warm: Serve the bowls warm to enjoy a comforting, nutritious meal.
Notes
- You can substitute any grains you prefer for the base, such as bulgur, farro, or barley.
- For additional protein, add a boiled egg or cooked chicken if not vegetarian.
- The tahini drizzle can be made ahead and stored in the fridge for up to 3 days.
- Adjust the spice levels by adding cayenne pepper or chili flakes if you like some heat.
- Use fresh seasonal vegetables if preferred, adjusting roasting time accordingly.
