Turkish-Spiced Salmon Grain Bowls with Cauliflower, Chickpeas and Harissa Aioli

These Turkish-spiced grain bowls are packed with flavor and texture, featuring roasted cauliflower and golden chickpeas seasoned with a warm spice blend. Tender salmon, sweet dried apricots and fresh tomato add brightness, while a smoky harissa aioli ties everything together.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes with minimal cleanup. The combination of hearty grains, crispy chickpeas and creamy aioli makes every bite satisfying.

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Ingredients

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

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView 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 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 oil, half the Turkish Spice Blend, salt and pepper. On a separate baking sheet, toss chickpeas and scallion whites 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 tender and chickpeas are crispy, 25-30 minutes.
3. When veggies and chickpeas have 5 minutes left, massage the grain blend in its package; partially open. 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 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, you can substitute with cooked quinoa, brown rice or farro. Adjust cooking time accordingly.

Can I make this recipe without salmon?

Absolutely! The grain bowls are delicious on their own or with grilled chicken or tofu.

How do I store leftovers?

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