Hearty roasted harissa cauliflower bowl packed with nutrient rich layers and full of flavour. Great for a healthy lunch, dinner or meal prep.
This bowl has several individually prepared components, but each component is simple to prep and the entire dish can be prepped start to finish in about 40 minutes.
NUTRITIONAL INFORMATION
Each serving of this recipe contains 535 calories, 21g of protein and 17g of fibre. It contains the full recommended daily amount of vitamin C, two thirds of your daily B6 and over a third of your daily B1, B2 and B5. It also contains 80% of your daily vitamin K and 5.7mg of iron per serving.
INGREDIENT CHOICES AND SUBSTITUTION
The dressing for this recipe is quite thin to be easily mixed into the bowl, but if you want to make it thicker and creamier you can up the tahini to lemon juice ratio, or add a splash of water if you want to make it even thinner.
If quinoa isn’t for you, you can swap the base for any grain of your choice. Rice would work very well, or you could opt for couscous if you’re not gluten free.
Green beans are included in this dish as they’re currently in season, but you can swap them for broccoli or asparagus, sugarsnap peas etc, basically any other green of your choice and prep them the same way as listed below.
HOW TO STORE AND DOES IT KEEP?
You can keep this dish in the fridge for up to five days if it’s stored in an airtight container. Eat your leftovers cool or reheat them, but reheating them won’t yield the best results compared to your initial dish. For the best results, store any leftovers separately for each component and reheat separately.
HARISSA CAULIFLOWER BOWL RECIPE
Delicious nutrient packed harissa cauliflower bowl layered with quinoa, harissa cauliflower, chickpeas and green beans topped with a lemon tahini dressing.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Harissa Cauliflower Bowl Recipe
Delicious nutrient packed harissa cauliflower bowl layered with quinoa, harissa cauliflower, chickpeas and green beans topped with a lemon tahini dressing.
Course Dinner, Lunch, Main Course
Cuisine Middle Eastern
Keyword Roasted Harissa Cauliflower
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 535 kcal
Ingredients
Quinoa
- 100 g dry quinoa
- 250 ml vegetable stock
- Pinch of garlic powder
- Black pepper
Cauliflower
- ½ tbsp harissa seasoning
- ½ medium cauliflower
- Pinch of salt
- 1 tbsp olive oil
- Juice of half a lemon
Chickpeas
- 1 tsp olive oil
- 1 tin chickpeas drained and rinsed
- ½ tsp GF flour
- Pinch of salt
- ½ tsp harissa seasoning
Green Beans
- 180 g green beans
- Splash of water
- Black pepper to taste
- 1 garlic clove or garlic powder
Dressing
- Juice of half a lemon
- 2 tsp tahini
- ½ tsp chilli sauce
Instructions
- Preheat the oven to 190ºC.
- Add the chickpeas to a bowl with the oil, harissa, flour and salt. Toss to combine them evenly and transfer to a baking tray. Place in the oven and cook for 5 minutes while you prep the cauliflower. Then add the cauliflower and cook for a further 25 minutes.
- Line a baking tray with baking paper. Add the cauliflower to the to a mixing bowl with the other ingredients from the cauliflower section. Bake for around 25 minutes, or until golden, turning halfway.
- While the other ingredients are roasting, prep your quinoa. Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. Combine the rinsed quinoa, garlic, pepper and stock in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 15 minutes Reduce heat as time goes on to maintain a gentle simmer, add a splash more water if necessary.
- Remove the pot from heat, cover, and let the quinoa steam for 5-10 minutes. Remove the lid and fluff the quinoa with a fork.
- About five minutes before your chickpeas and cauliflower are ready, prep your green beans. Cook the green beans in boiling water for 2-3 mins until just tender, then drain well. Meanwhile, gently fry the garlic in the vegan butter until pale golden – no further. Toss with the beans, season and serve.
- Add all of your dressing ingredients to a small dish and mix with a fork to remove any lumps. Set aside ready to pour over your bowl.
- Spread your cooked quinoa over the base of a bowl ready to be topped with the other ingredients.
- Remove the cauliflower and chickpeas from the oven and add to your bowl. Top with the green beans and pour over your dressing.
