Harissa Chickpea Cauliflower Bowl

Ingredients

• 3 cups cauliflower florets
• 1 cup chickpeas
• 1/2 cup dry quinoa
• 1 tbsp harissa paste
• 1/3 cup Greek yogurt
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Drain and pat the chickpeas dry with a towel (this helps them crisp up). Toss the cauliflower florets and chickpeas with olive oil, a pinch of salt, and half the harissa paste.
3. Spread everything in a single layer on the baking sheet. Roast for 25 to 30 minutes, tossing once halfway through, until the cauliflower is charred at the edges and the chickpeas are golden and crunchy.
4. Meanwhile, cook the quinoa according to package directions, then fluff with a fork.
5. In a small bowl, stir together the Greek yogurt and the remaining harissa paste. Add a splash of water if needed to make it drizzly.
6. Divide the quinoa between two bowls, top with the roasted cauliflower and chickpeas, and drizzle generously with the harissa yogurt sauce.

Tips

• Pat chickpeas very dry before roasting — this is the secret to getting them truly crispy.
• Adjust the harissa quantity to your heat preference; start with less and add more to the yogurt sauce.
• This bowl stores well for meal prep — keep the yogurt sauce separate and add it right before eating.
• Add a handful of fresh herbs like cilantro or mint on top for a bright, fresh contrast.