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Honey Harissa Chickpea Power Bowl Recipe

Honey Harissa Chickpea Power Bowl Recipe
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★★★★★

4.8 from 20 reviews

This Honey Harissa Chickpea Power Bowl is a flavorful, nutrient-packed meal perfect for any time of day. It features crispy roasted chickpeas glazed with a spicy-sweet harissa and honey blend, served over a zesty lemon-herb quinoa or brown rice base, topped with fresh vegetables and an optional creamy yogurt drizzle. This bowl combines Middle Eastern-inspired spices with wholesome ingredients to create a delicious and satisfying dish that’s both vegan-friendly (without the yogurt drizzle) and packed with protein and fiber.

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 drained chickpeas dry with a towel to remove excess moisture. In a mixing bowl, toss the chickpeas with olive oil, harissa paste, honey, smoked paprika, ground cumin, salt, and black pepper until evenly coated. Spread the chickpeas in a single layer on a baking sheet. Roast in the oven for 20 to 25 minutes, stirring halfway through, until they are slightly crispy and caramelized.
  2. Prepare the Base: In a separate bowl, combine the warm cooked quinoa or brown rice with olive oil, fresh lemon juice, chopped parsley, and a pinch of salt. Gently fluff the mixture with a fork to distribute the ingredients evenly and infuse the flavors.
  3. Make the Creamy Drizzle (Optional): In a small bowl, whisk together the Greek yogurt, lemon juice, honey, and a pinch of salt until smooth and well blended. Set this aside to serve as a tangy, creamy topping.
  4. Assemble the Bowl: Divide the lemon-herb grain base evenly into serving bowls. Layer the roasted honey harissa chickpeas on top, then add the fresh toppings of cherry tomatoes, diced cucumber, sliced red onion, and shredded carrots.
  5. Finish & Serve: Drizzle each bowl with the creamy yogurt sauce if using, and sprinkle with chopped fresh mint for an aromatic finish. Serve the bowls warm or slightly cooled according to preference.

Notes

  • You can substitute quinoa with brown rice or even couscous according to your preference or availability.
  • For a vegan version, omit the Greek yogurt drizzle or use a dairy-free yogurt alternative.
  • Adjust the amount of harissa paste to control the spice level of the dish.
  • Make sure to dry the chickpeas thoroughly before roasting to ensure they get crispy.
  • This bowl is great for meal prepping; just keep the components separate and combine before serving.

Nutrition

Keywords: honey harissa chickpeas, power bowl recipe, roasted chickpeas, quinoa bowl, healthy lunch, vegetarian bowl, Middle Eastern inspired

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