Need a great plant-based flexitarian dinner? Try this HARISSA CHICKPEA BOWL! It’s one of my favorite meals!
30 minutes • Servings: 2 Print Recipe
- 1 can chickpeas
- 2 tablespoons harissa
- 1 cauliflower, large head cut into florets
- 1 teaspoon black pepper
- 1/2 cup frozen quinoa
- 1/2 cup 2% plain Greek yogurt
- 2 teaspoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons flat leaf parsley
Pre-heat oven to 375°. Rinse and drain chickpeas and pat dry. Add chickpeas to a small bowl and toss with 2 tablespoons of harissa, then transfer to a baking sheet. Toss cauliflower with 2 teaspoons of olive, transfer to a separate baking sheet and season with black pepper. Roast both pans about 10-15 minutes, until chickpeas are lightly crisp & cauliflower is lightly browned. While chickpeas and cauliflower are roasting, microwave the quinoa according to package instructions. Plate a serving of quinoa, cauliflower, and roasted chickpeas along with a dollop of Greek yogurt. Drizzle with olive oil, a squeeze of fresh lemon, and top with some fresh parsley leaves.
Nutritional Facts for Harissa Chickpea Bowl
1/2 recipe yield
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
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