Crispy Chickpea & Harissa Roasted Cauliflower Bowl with Tahini Date Sauce

Harissa, the bold North African chili paste, lends smoky heat to this vibrant plant-based bowl. Crispy roasted cauliflower and chickpeas mingle with quinoa and kale under a silky tahini-date sauce.

Serves 4

Estimate for one serving

• 610 cal
• 21g protein
• 78g carbs
• 27g fat
• 14g fiber

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Ingredients

• 1 large (about 2.5 lb) cauliflower head
• 2 (15-oz) cans canned chickpeas
• 3 tbsp harissa paste
• 4 tbsp olive oil
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 3 cups cooked quinoa
• 6 cups baby kale
• 1/3 cup tahini
• 4 pitted Medjool dates
• 3 tbsp fresh lemon juice
• 1/3 cup warm water
• 1 garlic clove

Instructions

1. 1Preheat oven to 425 °F. Line two sheet pans with parchment.
2. 2Cut cauliflower into bite-size florets. Drain and rinse chickpeas, pat both very dry.
3. 3In a large bowl whisk harissa, olive oil, cumin, smoked paprika, garlic powder, and salt. Toss cauliflower and chickpeas in the sauce until evenly coated.
4. 4Spread in a single layer across the two pans. Roast 25–30 minutes, rotating pans and stirring halfway, until cauliflower is deeply caramelized and chickpeas are crispy.
5. 5Meanwhile, combine tahini, pitted dates, lemon juice, warm water, garlic, and remaining salt in a blender. Puree until silky-smooth, adding extra water at a time if needed to reach pourable consistency.
6. 6Warm quinoa if needed. Divide quinoa, baby kale, roasted cauliflower, and chickpeas among 4 bowls. Drizzle generously with tahini-date sauce. Serve immediately or pack for meal prep (sauce on the side).