Recipe

Harissa Chickpea Power Bowl

Spiced chickpeas, roasted vegetables, herby grains and lemon tahini.

15 min prep30 min cook45 min totalServes 4 servingseasy
Harissa Chickpea Power Bowl

A colorful grain bowl with bold North African-inspired flavor and balanced texture. Roasted chickpeas turn crisp at the edges while lemon tahini ties the grains and vegetables together.

Ingredients

Roasted chickpeas and vegetables

  • 2 cans chickpeas, rinsed and dried
  • 1 large sweet potato, diced
  • 1 red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 2 tbsp harissa paste
  • 1 tbsp olive oil
  • 1 tsp ground cumin

Bowl

  • 2 cups cooked quinoa
  • 2 cups baby arugula
  • 1/2 cucumber, chopped
  • 1/3 cup chopped parsley

Lemon tahini

  • 1/4 cup tahini
  • Juice of 1 lemon
  • 1 small garlic clove, grated
  • 1 tsp maple syrup
  • 3–5 tbsp cold water

Method

  1. 1

    Heat the oven

    Heat the oven to 425°F (220°C) and line a large sheet pan.

  2. 2

    Season

    Toss chickpeas, sweet potato, pepper and onion with harissa, olive oil, cumin and a pinch of salt.

  3. 3

    Roast

    Spread into an even layer and roast for 25–30 minutes, turning once, until the sweet potato is tender and chickpeas are browned.

  4. 4

    Make the sauce

    Whisk tahini, lemon, garlic and maple syrup. Add cold water a spoonful at a time until pourable.

  5. 5

    Assemble

    Divide quinoa and arugula among bowls. Add roasted vegetables, cucumber and parsley, then drizzle generously with lemon tahini.

Nutrition per serving

Calories

535 kcal

Protein

21 g

Fiber

16 g

Carbohydrates

78 g

Fat

17 g

Cooking tips

  • — Dry the chickpeas well so they roast instead of steam.
  • — Harissa brands vary in heat; begin with less if yours is spicy.
  • — Prepare every component ahead and assemble just before eating.