Description
This Golden Roasted Vegetable & Chickpea Harmony Bowl combines nutrient-rich roasted cauliflower, sweet potatoes, carrots, and protein-packed chickpeas with a creamy, tangy tahini drizzle. Served atop a fluffy bed of quinoa, rice, or couscous, this wholesome bowl is perfect for a comforting and flavorful vegetarian meal that’s easy to prepare and packed with vibrant spices like smoked paprika, cumin, and turmeric.
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 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 the cauliflower florets, cubed sweet potatoes, sliced carrots, and chickpeas. Drizzle with olive oil and sprinkle with smoked paprika, cumin, turmeric, salt, and black pepper. Toss thoroughly to coat all pieces evenly with the seasonings and oil.
- Roast the vegetables: Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes, stirring halfway through, until they are golden and tender.
- Prepare tahini drizzle: While the vegetables roast, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), and salt in a small bowl. Add water a little at a time to thin the sauce until it reaches a smooth, drizzleable consistency.
- Assemble the bowl base: Divide the cooked quinoa, rice, or couscous evenly between serving bowls, creating a hearty base for the roasted vegetables.
- Add roasted veggies and chickpeas: Top each bowl with the golden roasted vegetable and chickpea mixture, distributing evenly for each serving.
- Drizzle tahini sauce: Generously drizzle the tahini sauce over the veggies and grains. Sprinkle chopped fresh parsley over the top for freshness, and add any optional toppings like pomegranate seeds, pumpkin seeds, or sliced avocado for extra texture and flavor.
- Serve warm: Serve immediately while the bowl is warm for the best taste experience. Enjoy your comforting and nutritious vegetable harmony bowl!
Notes
- You can swap quinoa, rice, or couscous with any grain of your choice like farro or bulgur.
- Use maple syrup to keep the recipe vegan, or honey if not.
- Optional toppings add extra texture and flavor; choose based on your preference.
- Adjust seasoning and tahini drizzle thickness by adding more salt or water as needed.
- Roasting time may vary slightly depending on your oven and vegetable sizes—check tenderness with a fork.
