Harissa Roasted Chickpea Buddha Bowl
Roasted chickpeas seasoned with harissa spice and warm spices served over a grain base with roasted vegetables and fresh accompaniments. Components are swappable to create countless variations with different grains, vegetables, proteins, and toppings.
Ingredients
Method
Drain and pat chickpeas dry with paper towels to remove surface moisture for better roasting.
Chop cucumber, halve cherry tomatoes, thinly slice red onion, and mince fresh cilantro; set aside.
Preheat oven to 425°F (220°C).
On a sheet pan, toss dried chickpeas with olive oil, harissa spice blend, and salt until evenly coated.
Spread in a single layer and roast for 25–30 minutes, stirring halfway through, until crispy and darkened at edges.
Divide warm grain base between two bowls.
Top each bowl with roasted vegetables, roasted chickpeas, diced cucumber, halved cherry tomatoes, and sliced red onion.
Drizzle each bowl with tahini-lemon dressing and finish with fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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