Directions (Continued)
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4While the veggies are roasting, prepare the lemon tahini dressing: In a small bowl, whisk together tahini, lemon juice, 1 tablespoon water, minced garlic, and salt until smooth and creamy. Add more water if needed to reach a pourable consistency.
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5Cook quinoa or couscous according to package instructions if not already prepared.
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6Once the roasted vegetables are done, remove from the oven.
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7To assemble the bowls, divide the cooked quinoa (or a bed of fresh spinach/arugula) among four serving bowls.
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8Top each bowl generously with the roasted harissa chickpeas and sweet potatoes.
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9Drizzle each bowl with the lemon tahini dressing.
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10Garnish with chopped roasted pistachios and fresh cilantro or parsley before serving.
For an extra layer of flavor and crunch, try dry-roasting the chickpeas for 10 minutes *before* adding the harissa glaze, then glaze and roast for the remaining time. This helps them get super crispy!
These power bowls are fantastic for meal prep! Store roasted chickpeas and sweet potatoes, cooked quinoa, and dressing separately in airtight containers in the refrigerator for up to 4 days. Assemble just before eating for the best texture.
Sweet Potatoes: Butternut squash or pumpkin can be used.,Chickpeas: Canned cannellini beans or black beans would also work.,Pistachios: Toasted almonds or cashews make a great alternative crunch.,Harissa Paste: Sriracha or a chili garlic sauce can be used for heat, though the flavor profile will differ.,Quinoa: Brown rice or farro are excellent grain alternatives.
