Name: Moroccan Spiced Chickpea & Roasted Cauliflower Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 1 medium head cauliflower, cut into florets; 1 15-oz (425 g) can chickpeas, drained, rinsed and dried; 1 red onion, cut into wedges; 2 tablespoons (30 ml) olive oil; 1 1/2 teaspoons (8 ml) ground cumin; 1 teaspoon (5 ml) ground turmeric; 1/2 teaspoon (3 ml) ground cinnamon; 1 teaspoon (5 ml) kosher salt, divided; 1 cup (240 ml) quinoa, rinsed; 1 3/4 cups (420 ml) water; 1/4 cup (60 ml) tahini; 2 tablespoons (30 ml) lemon juice; 3 tablespoons (45 ml) warm water

Moroccan Spiced Chickpea & Roasted Cauliflower Bowl

Spiced roasted chickpeas, turmeric cauliflower and red onion over quinoa with lemon tahini.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

30 min

Total

45 min

Makes

4 bowls

Protein

~17 gestimate per serving

Cauliflower, chickpeas and red onion all roast on one pan with Moroccan spices. Lemon tahini brings it together and adds richness.

Why this recipe works

Roasting gives the chickpeas crunch and the cauliflower caramelized edges. The tahini sauce adds fat and protein.

Ingredient notes

About 17 grams of protein per bowl (an estimate). Add a fried egg or Greek yogurt if you're not vegan.

Common mistakes

Crowding the pan.
Under-whisking the tahini.

What to serve with it

Fresh parsley or harissa.

Meal prep

Keeps 4 days; store tahini separately.

More bowls like this

Cooking tips

Dry the chickpeas very well. Thin the tahini sauce until pourable.

Swaps and variations

Use couscous (not gluten-free). Add raisins or chopped dates.

Storing and reheating

Refrigerate within 2 hours for up to 4 days.

Saved recipes