Description
This Golden Roasted Vegetable & Chickpea Harmony Bowl features a colorful medley of roasted cauliflower, sweet potato, carrots, and chickpeas seasoned with warm spices and served over a bed of quinoa, rice, or couscous. Topped with a creamy, tangy tahini drizzle and fresh parsley, this wholesome bowl is a satisfying, nutrient-packed meal perfect for 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 & Toppings
- 2 cups cooked quinoa, rice, or couscous
- 1/4 cup chopped fresh parsley
- Optional toppings: pomegranate seeds, pumpkin seeds, or sliced avocado
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Toss the vegetables and chickpeas: In a large bowl, combine the cauliflower florets, cubed sweet potato, sliced carrots, and drained chickpeas. Add olive oil, smoked paprika, ground cumin, turmeric, salt, and black pepper, then toss well to evenly coat all ingredients with the spices and oil.
- Roast the vegetables: Spread the seasoned 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 to ensure even browning and tenderness.
- Prepare the tahini drizzle: While the vegetables roast, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), and a pinch of salt. Add water gradually until the mixture reaches a smooth, drizzleable consistency.
- Assemble the bowls: Start by placing the cooked quinoa, rice, or couscous at the bottom of individual serving bowls as a hearty base.
- Add roasted veggies and chickpeas: Top each bowl generously with the golden roasted vegetables and chickpeas once they are tender and slightly caramelized.
- Drizzle with tahini sauce: Pour the creamy tahini drizzle over the roasted mixture for rich flavor and moisture.
- Garnish and serve: Sprinkle chopped fresh parsley over each bowl and add optional toppings such as pomegranate seeds, pumpkin seeds, or sliced avocado to enhance texture and taste. Serve warm and enjoy!
Notes
- You can substitute quinoa with rice or couscous based on preference or what’s available.
- For added protein, consider topping the bowl with roasted nuts or seeds along with the optional pumpkin seeds.
- Adjust the thickness of the tahini drizzle by varying the amount of water to suit your liking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- To make it vegan, use maple syrup instead of honey in the tahini sauce.
