Back arrow Recipe details
search icon
Dinner
share icon Share

Miso-Harissa Roasted Cauliflower & Chickpeas with Quinoa

time icon

40min

servings icon

4 servings

0

0 Reviews
cook this dish Cook this dish

Make the most of pantry staples with this healthy fusion bowl that blends umami-rich Japanese miso and North African harissa for bold, satisfying flavor without excess ingredients. Roasted cauliflower and chickpeas deliver hearty texture, while fluffy quinoa and quick-wilted spinach round out a complete, plant-based meal. This nutrient-dense dinner is high in fiber, naturally gluten-free, and designed to reduce food waste by using common, versatile items. Perfect for meal prep, it reheats beautifully and stays vibrant all week.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
13 g
10 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Rinse grains and greens

Place quinoa in a fine-mesh sieve and rinse until water runs clear. Rinse spinach and drain well.

2
Rinse grains and greens

Place quinoa in a fine-mesh sieve and rinse until water runs clear. Rinse spinach and drain well.

3
Prep aromatic`

Peel ginger with a spoon and grate it finely.

4
Start sauce base

In a bowl, whisk miso and harissa until smooth.

5
Finish sauce

Whisk in rice vinegar and olive oil until the sauce loosens and emulsifies.

6
Coat vegetables

On a large sheet pan, add cauliflower and chickpeas. Spoon the sauce over and toss to coat evenly.

7
Roast, first half

Spread in a single layer and roast for 12 minutes.

8
Roast finish

Stir and roast 10 to 13 more minutes, until edges are browned and chickpeas are crisp.

9
Boil water

Bring water to a boil in a medium pot with a tight-fitting lid.

10
Cook quinoa

Add rinsed quinoa. Reduce heat to low, cover, and simmer 15 minutes.

11
Steam and fluff

Remove from heat. Keep covered 5 minutes, then uncover and fluff with a fork.

12
Wilt spinach

Add spinach to the hot pot and stir 30 to 60 seconds until just wilted.

13
Combine

Transfer roasted cauliflower and chickpeas into the pot. Fold gently to combine.

14
Serve

Taste and serve warm in bowls.

Ratings
0
Comments (0)
Recipe image