Turkish-Spiced Cauliflower and Chickpea Grain Bowls with Harissa Aioli

These vibrant grain bowls bring together the warm, aromatic flavors of the Middle East in a satisfying vegetarian dinner. Roasted cauliflower and chickpeas are seasoned with a Turkish spice blend, then paired with a bed of warm grains studded with sweet dried apricots and fresh tomato. A drizzle of smoky harissa aioli and a sprinkle of scallion greens add the perfect finishing touch.

This recipe is all about texture and contrast: tender cauliflower, crispy chickpeas, chewy apricots and creamy aioli. It’s a complete meal that’s as beautiful as it is delicious, perfect for a weeknight dinner or meal prep.

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Ingredients

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 unit Harissa AioliView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. 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 and thinly slice greens. Place apricots in a small bowl with enough water to cover; set aside. Dice tomato.
2. On a baking sheet, toss cauliflower with a drizzle of olive oil, half the Turkish Spice Blend, salt and pepper. On a separate baking sheet, toss chickpeas and scallion whites with a drizzle of olive oil, remaining Turkish Spice Blend, salt and pepper. Roast on top and middle racks, swapping positions halfway through, until cauliflower is charred and tender and chickpeas are crispy, 25-30 minutes.
3. When vegetables have 5 minutes left, massage the grain blend package to break up clumps, then partially open the package. Microwave until warmed through, about 90 seconds. Transfer grains to a large bowl and toss with drained apricots, diced tomato, a pinch of salt and pepper.
4. Divide grain mixture among shallow bowls. Top with roasted cauliflower and chickpeas in separate sections. Drizzle with harissa aioli and sprinkle with scallion greens. Serve immediately.

Recipe Tips

FAQ

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

Yes, any cooked grain like quinoa, farro or brown rice works well. Adjust cooking time accordingly.

How do I make my own harissa aioli?

Mix 1/4 cup mayonnaise with 1-2 teaspoons harissa paste and a squeeze of lemon juice.

Can I prep this recipe ahead of time?

Yes, roast the cauliflower and chickpeas and cook the grains up to 2 days ahead. Assemble bowls just before serving.