ROSE HARISSA CAULIFLOWER & CRISPY CHICKPEA TRAY BAKE
This rose harissa cauliflower, sweet potato & crispy chickpea tray bake with whipped tahini yogurt is as nourishing as it is colourful and flavourful. The natural sweetness of the roasted cauliflower and sweet potato combines with the smoky, floral heat of rose harissa, while the crispy chickpeas & kale add a delightful crunch. This combination is not only delicious but also packed with nutrients. Rich in plant- based protein, fibre & healthy fats. A perfect balance of taste, simplicity and health.
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
26
Serves: 4-6
Ingredients
TRAY BAKE
- 1 whole1 whole1 whole Cauliflower, trimmed of outer leaves & broken into small florets
- 2 whole2 whole2 whole Sweet Potato, peeled and chopped into bite sized chunks
- 400 grams400 grams400 grams Chickpeas, tinned or pre cooked
- 3 Tbsp3 Tbsp3 Tbsp Harissa Paste, I used rose harissa
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 whole1 whole1 whole Lemon zest
- 1 tsp1 tsp1 tsp Sea Salt
- 1 bunch1 bunch1 bunch Kale
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
cous cous
- 135 grams135 grams135 grams Israeli Couscous
- 370 ml370 ml370 ml Vegetable Stock
- 2 Tbsp2 Tbsp2 Tbsp Flat Leaf Parsley, chopped
whipped tahini yogurt
- 1 cup1 cup1 cup Coconut Milk Yogurt
- 3 Tbsp3 Tbsp3 Tbsp Tahini
- 2 cloves2 cloves2 cloves Garlic, minced
- 3 Tbsp3 Tbsp3 Tbsp Lemon Juice
- 0.5 tsp0.5 tsp0.5 tsp Ground Cumin
- 1 tsp1 tsp1 tsp Sea Salt
- 0.333 tsp0.333 tsp0.333 tsp Ground Fresh Black Peppercorns
toppings
- 1 Tbsp1 Tbsp1 Tbsp raw Pistachios, finely chopped (optional)
- 2 tsp2 tsp2 tsp Sesame Seeds, optional
- 2 Tbsp2 Tbsp2 Tbsp Pomegranate, seeds (optional)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat the oven to 180c fan assisted. Prepare a large baking tray. In a small bowl, mix together the rose harissa, maple syrup, lemon zest & salt. Drain the chickpeas of any water & scatter across the tray. Dab with some excess kitchen towel. Add the cauliflower & sweet potato to the tray. Drizzle over the rose harissa marinade and toss together well. Bake in the centre of the oven for 30 mins. Remove, sprinkle over the kale & a drizzle of olive oil, toss together with the rest of the veggies and pop back in the oven for 5 mins.
- Place the cous cous in a bowl, pour over the veg stock, cover and allow to sit for 10 mins, then fluff with a fork & stir in some chopped parsley.
- Place all the ingredients for the whipped tahini yogurt in a bowl and whip together well with a fork,
- To arrange your plate, smother the whipped tahini evenly cross, then pile on the cous cous, then the roasted veg & chickpeas. Sprinkle over any toppings you fancy & a drizzle of rose harissa oil from the jar.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Dairy Free Egg Free Other Pescetarian Plant Based Salads Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 646 |
| Fat: | 22 g |
| Carbohydrates: | 95 g |
| Protein: | 21 g |
| Cholesterol: | 0 g |
| Sodium: | 1508 mg |
| Fiber: | 19 g |
| Sugars: | 22 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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