Turkish-Spiced Cauliflower, Chicken &Amp; Chickpea Grain Bowls with Harissa Aioli

These Turkish-spiced grain bowls are a celebration of bold flavors and hearty textures. Roasted cauliflower and golden chickpeas, seasoned with a warm spice blend, pair beautifully with a bed of tender grains studded with sweet dried apricots and fresh tomato. A drizzle of smoky harissa aioli and a sprinkle of scallion greens tie everything together for a satisfying meal.

This recipe is perfect for a weeknight dinner that feels special. The combination of spicy, sweet and tangy elements creates a balanced dish that’s as nutritious as it is delicious. Serve it as a complete meal or add your favorite protein for extra heft.

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Ingredients

1 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Trim cauliflower into bite-size pieces. Drain and rinse chickpeas; pat very dry with paper towels. Trim scallions. Cut whites into ½-inch batons; thinly slice greens. Place apricots in a small bowl with enough water to cover; set aside. Dice tomato.
2. Toss cauliflower on a baking sheet with a drizzle of oil, half the Turkish Spice Blend, salt and pepper. Toss chickpeas and scallion whites on a separate baking sheet with a drizzle of oil, remaining Turkish Spice Blend, salt and pepper. Roast on top and middle racks, swapping rack positions halfway through, until cauliflower is charred and cooked through and chickpeas are crisped, 25-30 minutes.
3. When veggies and chickpeas have 5 minutes remaining, massage grain blend in package; partially open package. Microwave until warmed through, 90 seconds. Transfer grain blend to a large bowl and toss with apricots (draining first), tomato, a pinch of salt and pepper.
4. Divide grain mixture between shallow bowls. Top with cauliflower and chickpeas in separate sections. Drizzle with harissa aioli and sprinkle with scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, any cooked grain like quinoa, rice or farro works well.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.

Is there a substitute for harissa aioli?

You can mix mayonnaise with harissa paste or use a yogurt-based sauce with harissa.