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Honey Harissa Chickpea Power Bowl Recipe

Honey Harissa Chickpea Power Bowl Recipe
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★★★★★

4.9 from 11 reviews

This Honey Harissa Chickpea Power Bowl is a vibrant and nutritious meal featuring spicy roasted chickpeas glazed with honey and harissa paste, served over a lemony quinoa or brown rice base, topped with fresh vegetables and an optional creamy yogurt drizzle. Perfect for a healthy, protein-rich lunch or dinner, this bowl combines bold flavors with wholesome ingredients.

Ingredients

Scale

For the Honey Harissa Chickpeas:

  • 2 cups canned chickpeas, drained and rinsed
  • 1 ½ tbsp olive oil
  • 1 tbsp harissa paste
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Salt & black pepper, to taste

For the Bowl Base:

  • 1 cup cooked quinoa or brown rice
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • Pinch of salt

Fresh Toppings:

  • ½ cup cherry tomatoes, halved
  • ½ cucumber, diced
  • ¼ red onion, thinly sliced
  • ¼ cup shredded carrots
  • 2 tbsp chopped fresh mint (optional)

For the Creamy Drizzle (Optional):

  • ¾ cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Pinch of salt

Instructions

  1. Roast the Chickpeas: Preheat your oven to 400°F (200°C). Pat the chickpeas dry to ensure crispiness. In a mixing bowl, combine chickpeas with olive oil, harissa paste, honey, smoked paprika, ground cumin, salt, and black pepper. Toss well to coat evenly. Spread the chickpeas in a single layer on a baking sheet and roast for 20 to 25 minutes, until they become slightly crispy and caramelized.
  2. Prepare the Base: In a separate bowl, mix the warm cooked quinoa or brown rice with olive oil, fresh lemon juice, chopped parsley, and a pinch of salt. Gently fluff the mixture to evenly distribute the flavors.
  3. Make the Creamy Drizzle (Optional): In a small bowl, whisk together Greek yogurt, lemon juice, honey, and salt until the sauce is smooth and creamy. Set aside.
  4. Assemble the Bowl: Divide the lemon-herb grain base into individual serving bowls. Top each with a generous portion of the roasted honey harissa chickpeas and fresh toppings including cherry tomatoes, cucumber, red onion, and shredded carrots.
  5. Finish & Serve: Drizzle the creamy yogurt sauce over the bowls if using. Sprinkle with chopped fresh mint for an added burst of flavor. Serve the bowls warm or slightly cooled for a nutritious and satisfying meal.

Notes

  • For extra crisp chickpeas, try air-frying instead of roasting.
  • This bowl can be made vegan by substituting the honey with maple syrup and the Greek yogurt with a plant-based alternative.
  • Use brown rice if you prefer a nuttier flavor and chewier texture compared to quinoa.
  • Customize your toppings with other fresh veggies like avocado, radish, or roasted sweet potatoes.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: chickpeas, harissa, honey, quinoa bowl, healthy lunch, vegetarian power bowl, Mediterranean bowl, roasted chickpeas, yogurt drizzle

Find it online: https://maicook.com/honey-harissa-chickpea-power-bowl-recipe-2/