Crispy Cauliflower and Chickpea Bowl with Harissa Tahini Sauce
A healthy, vegetarian lunch or dinner full of texture and flavor. The harissa gives the sauce a little kick and we loved it!
Serves 4
Ingredients:
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
Directions:
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.