Can I use dried chickpeas instead of canned?

Absolutely! Soak 1 cup dried chickpeas overnight, drain, then cook in boiling water for 45-60 minutes until tender. Dry them thoroughly before roasting. The texture is actually slightly better than canned – you get more control over the doneness. Budget tip: dried chickpeas cost about 1/3 the price of canned.

My chickpeas aren't getting crispy. What am I doing wrong?

Two common culprits: (1) They're still wet after draining – pat them aggressively with a towel until completely dry, or (2) You're crowding the pan – spread them in a SINGLE layer with space between. If they're touching too much, they steam instead of roast. Also make sure your oven is fully preheated to 425°F before they go in.

Can I make this without harissa paste?

Yes! Mix 2 tablespoons smoked paprika + 1 tablespoon tomato paste + 1 teaspoon cayenne pepper (adjust for heat preference). Not exactly the same flavor profile, but it works. Or try making a quick harissa: blend 2 rehydrated dried chilies with garlic, cumin, coriander, and olive oil.

What if my tahini sauce is too thick?

Tahini naturally separates and thickens when cold. Add warm water 1 tablespoon at a time while whisking vigorously. It'll go through a weird thick stage, then suddenly become smooth – don't panic, keep whisking! Pro tip: if you store tahini sauce in the fridge, it will thicken significantly. Just whisk in a bit of water to loosen it back up.

Can I use frozen cauliflower?

I don't recommend it for this recipe. Frozen cauliflower has way more moisture and won't caramelize the same way. If that's all you have, thaw it completely, squeeze out ALL the water in a towel, then roast at 450°F for the first 15 minutes. It won't be quite as crispy, but it'll still taste good.

How much protein is actually in one serving?

Each bowl provides approximately 15g plant-based protein (8g from quinoa, 7g from chickpeas). For context, that's about 30% of most people's daily protein needs. To boost it, you could add grilled chicken (adds 25g), tofu (adds 10g), or double the chickpeas (adds 7g more). The combination of quinoa and chickpeas creates a complete protein profile with all essential amino acids.

Is this recipe actually healthy or just trendy?

I'm going to be real with you – this is genuinely nutritious, not just Instagram-worthy. You're getting 12g fiber (nearly half your daily needs), anti-inflammatory spices backed by research, heart-healthy fats from olive oil and tahini, and loads of vitamins from the cauliflower. The PREDIMED study specifically identified meals like this – rich in legumes, whole grains, and olive oil – as protective against cardiovascular disease. Plus it's satisfying enough that you won't be hungry an hour later.

Can I eat this cold for lunch at work?

One hundred percent yes! Actually, this is one of those rare recipes that's equally delicious cold. The flavors meld together overnight, and the tahini sauce soaks into the quinoa in this really nice way. Just keep the sauce separate until you're ready to eat, then drizzle and mix. I eat this cold at least twice a week for lunch at my desk.

What's the calorie count per serving?

One bowl is approximately 420 calories (see full nutrition facts below). For a complete meal, that's really reasonable – you're getting substantial nutrients and satiety. If you're watching calories closely, you can reduce the olive oil in the roasting by half (saves about 60 calories) or use less tahini sauce (2 tablespoons instead of 3 saves about 70 calories).

How long does meal prep actually take for a week's worth?

If you're making 5 servings for the week, expect about 50 minutes total: 10 minutes prep, 30 minutes roasting (hands-off), 10 minutes assembly and portioning. The beauty is that most of this is passive time – the oven does the work while you clean up or prep other meals. Once you've done it a few times, you can cut the active time to under 15 minutes.

Harissa Chickpea & Roasted Cauliflower Buddha Bowl: 3 Powerful Hacks

Name: Sheet Pan Dukkah-Crusted Fish with Roasted Fennel
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1/3 cup (45g) blanched hazelnuts; 2 tbsp (18g) sesame seeds; 1 tsp coriander seeds; 1 tsp cumin seeds; 1/2 tsp fennel seeds; 1/4 tsp black pepper; 1/4 tsp kosher salt; 4 white fish fillets (6 oz / 170g each, about 1 inch thick — cod, sea bass, or halibut); 2 large fennel bulbs, trimmed and cut into wedges (fronds reserved); 1 pint (280g) cherry tomatoes, halved; 3 cloves garlic, minced; 3 tbsp (45ml) extra virgin olive oil, divided; 1 tsp kosher salt (divided); 1/2 tsp freshly ground black pepper; 2 tbsp fresh lemon juice; 1 tbsp extra virgin olive oil; Zest of 1 lemon; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; Pinch of flaky sea salt; Lemon wedges for serving

Description

Spicy harissa-roasted chickpeas and caramelized cauliflower served over fluffy quinoa with creamy tahini sauce. A nutrient-packed, Mediterranean-inspired buddha bowl that’s naturally vegan, gluten-free, and perfect for meal prep. Ready in 35 minutes!

Ingredients

Scale

For the Roasted Vegetables:

2 cans (15 oz each / 425g each) chickpeas, drained, rinsed, and patted very dry

1 large head cauliflower, cut into bite-sized florets (about 6 cups)

3 tablespoons harissa paste (mild or regular heat)

3 tablespoons extra virgin olive oil

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons garlic powder

1 teaspoon sea salt

½ teaspoon black pepper

For the Base:

1½ cups quinoa, rinsed (300g dry)

3 cups water (720ml)

½ teaspoon salt

For the Tahini Sauce:

½ cup tahini (120ml)

3 tablespoons fresh lemon juice (about 1 large lemon)

2 cloves garlic, minced (or ½ teaspoon garlic powder)

¼ cup warm water (60ml), plus more as needed

½ teaspoon sea salt

¼ teaspoon ground cumin (optional)

Optional Toppings:

Fresh parsley or cilantro, chopped

Cherry tomatoes, halved

Cucumber, diced

Red onion, thinly sliced

Lemon wedges

Toasted pine nuts or pumpkin seeds

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prep: Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

Cook quinoa: Rinse quinoa under cold water. Combine quinoa, 3 cups water, and ½ teaspoon salt in a medium pot. Bring to a boil, reduce to low simmer, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Prepare chickpeas and cauliflower: Drain chickpeas and pat completely dry with a kitchen towel (this is crucial for crispiness!). Cut cauliflower into bite-sized florets.

Season vegetables: In a large bowl, combine dried chickpeas, cauliflower florets, harissa paste, olive oil, cumin, paprika, garlic powder, salt, and pepper. Toss with your hands until everything is evenly coated.

First roast: Spread chickpeas and cauliflower in a single layer on prepared baking sheet (don’t crowd them!). Roast for 12 minutes.

Make tahini sauce: While vegetables roast, combine tahini, lemon juice, garlic, ¼ cup warm water, salt, and cumin (if using) in a jar or bowl. Whisk or shake until smooth. Add more water 1 tablespoon at a time until sauce is pourable but still thick.

Finish roasting: Remove pan from oven, flip and stir vegetables with a spatula. Return to oven and roast for another 15 minutes until cauliflower is golden brown and tender, and chickpeas are crispy.

Assemble bowls: Divide quinoa among 4 bowls (about 1 cup per bowl). Top with roasted chickpeas and cauliflower. Drizzle generously with tahini sauce. Add optional toppings as desired.

Notes

Storage: Store components separately in airtight containers: roasted vegetables and quinoa for up to 5 days in refrigerator, tahini sauce for up to 7 days. Chickpeas and cauliflower can be frozen for up to 2 months.

Meal prep tips: Roasted vegetables actually get crispier after a day in the fridge! Reheat at 400°F for 8 minutes or eat cold. Cook quinoa in batches on Sunday for easy weekday assembly.

Harissa substitution: Mix 2 tablespoons smoked paprika + 1 tablespoon tomato paste + 1 teaspoon cayenne pepper. Adjust cayenne to taste.

Make it grain-free: Replace quinoa with cauliflower rice (double the cauliflower florets) or serve over mixed greens.

Nut-free: Replace tahini with sunflower seed butter in the sauce. Tahini is sesame-based, not tree nuts, but some people avoid all seed butters.

Protein boost: Add grilled chicken, baked falafel, or cubed tempeh. Double the chickpeas for extra plant-based protein.

Prep Time: 10 minutes
Cook Time: 27 minutes
Category: Mediterranean launch recipe
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 6g
Sodium: 680mg
Fat: 18g
Saturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg