Description
This Golden Roasted Vegetable & Chickpea Harmony Bowl is a wholesome and vibrant dish featuring nutrient-packed roasted cauliflower, sweet potatoes, carrots, and protein-rich chickpeas. Enhanced with warm spices like smoked paprika, cumin, and turmeric, the roasted veggies are perfectly complemented by a creamy, tangy tahini drizzle. Served atop a bed of quinoa, rice, or couscous, and garnished with fresh parsley and optional toppings like pomegranate seeds or avocado, this bowl is a satisfying, colorful, and flavorful 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 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 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 chickpeas. Drizzle with olive oil and sprinkle smoked paprika, ground cumin, turmeric, salt, and black pepper. Toss until everything is evenly coated with oil and spices.
- Roast the vegetables: Spread the mixture in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes, stirring halfway through, until the vegetables are golden and tender.
- Prepare the tahini drizzle: While the vegetables roast, whisk together the tahini, lemon juice, olive oil, maple syrup or honey, and salt in a bowl. Add water gradually until the mixture reaches a smooth, pourable consistency suitable for drizzling.
- Assemble the bowls: Place a base of cooked quinoa, rice, or couscous in serving bowls.
- Add roasted vegetables and chickpeas: Spoon the warm roasted vegetable and chickpea mixture on top of your grain base.
- Drizzle with tahini sauce: Generously drizzle the creamy tahini sauce over the bowls and sprinkle with chopped fresh parsley along with any optional toppings such as pomegranate seeds, pumpkin seeds, or sliced avocado.
- Serve warm: Serve the bowls immediately while warm for best flavor and texture.
Notes
- You can substitute any of the vegetables with others like zucchini, bell peppers, or broccoli based on preference and seasonality.
- The tahini drizzle can be adjusted by adding more lemon juice or maple syrup to balance acidity and sweetness.
- If you want to make this recipe vegan, use maple syrup instead of honey.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- For added crunch, sprinkle with toasted nuts or seeds as toppings.
