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Moroccan Chickpea Bowls with Herb Tahini Sauce

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These Moroccan chickpea bowls combine spiced chickpeas, golden roasted cauliflower, tender massaged kale, and grains with a creamy herb tahini sauce. A hearty, flavor-packed plant-based meal perfect for lunch or dinner.

Ingredients

  • 1 medium head of cauliflower, chopped into florets
  • 2 tbsp extra virgin olive oil
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/4 tsp each fine sea salt and freshly ground black pepper
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp coriander
  • 1/4 tsp cayenne, or to taste
  • Fine sea salt and freshly ground black pepper, to taste
  • 3 cups cooked chickpeas (or 2 15-oz cans, drained and rinsed)
  • 1 medium bunch green kale, chopped
  • 1 tbsp extra virgin olive oil
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 1 medium garlic clove, minced
  • 1 tsp dijon mustard
  • Pinch each fine sea salt and freshly ground black pepper
  • 1 cup fresh herbs (such as parsley, cilantro, and mint)
  • 1 ripe avocado
  • 1/4 cup tahini
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp nutritional yeast
  • 1 tbsp pure maple syrup
  • 2 medium garlic cloves
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1/2 cup water, plus more as desired to thin
  • Cooked quinoa, couscous, brown rice, buckwheat, or other grain, for serving
  • Olives, for serving

Instructions

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the cauliflower florets in a bowl and drizzle with 2 tablespoons olive oil. Sprinkle with turmeric, garlic powder, salt, and pepper, then toss to coat. Transfer to the prepared baking sheet and roast for 30 minutes.
  2. Meanwhile, make the Moroccan chickpeas. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until browned. Add the cumin, cinnamon, turmeric, smoked paprika, coriander, cayenne, a couple more pinches of salt, and the chickpeas. Cook for a few minutes, allowing the chickpeas to crisp slightly. Remove from the heat and cover until ready to serve.
  3. Make the massaged kale. Place the chopped kale in a bowl. In a small dish, whisk together 1 tablespoon olive oil, 1 1/2 tablespoons lemon juice, minced garlic, dijon mustard, salt, and pepper. Pour over the kale and massage with your hands until the kale becomes bright green and tender.
  4. Make the herb tahini sauce. Add the fresh herbs, avocado, tahini, 1/4 cup lemon juice, nutritional yeast, maple syrup, garlic, salt, pepper, and 1/2 cup water to a blender. Blend until smooth. Add more water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
  5. Divide the cooked grain, Moroccan chickpeas, roasted cauliflower, and massaged kale among 4 bowls. Top with olives and a generous drizzle of herb tahini sauce. Serve immediately.

Notes

  • Use any combination of parsley, cilantro, and mint for the fresh herbs.
  • Quinoa, couscous, brown rice, or buckwheat all work well as the grain base.
  • For a gluten-free bowl, choose quinoa, brown rice, or buckwheat instead of couscous.
  • Add extra water to the tahini sauce 1 tablespoon at a time for a thinner consistency.
  • Adjust the cayenne to taste depending on your preferred level of heat.

Nutrition

Find it online: https://yumfamilyrecipes.com/moroccan-chickpea-bowls-with-herb-tahini-sauce/