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

This vibrant grain bowl brings together the bold flavors of the Middle East with tender shrimp, roasted cauliflower and crispy chickpeas. Sweet dried apricots and fresh tomato add a burst of brightness, while a smoky harissa aioli ties everything together.

Perfect for a weeknight dinner, this dish is packed with protein, fiber and warm spices. Serve it as a satisfying meal that’s as beautiful as it is delicious.

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Ingredients

1 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 fresh apricots instead of dried?

Yes, but dried apricots add a chewy sweetness that complements the spices. If using fresh, chop them and add at the end.

Is this recipe gluten-free?

Yes, as long as your grain blend is gluten-free. Check the label to be sure.

Can I make this ahead?

You can roast the cauliflower and chickpeas ahead and reheat them. Assemble bowls just before serving.