Turkish-Spiced Cauliflower & Chickpea Grain Bowls
with Dried Apricots, Tomato & Harissa Aioli
- Eggs
Turkish-spiced cauliflower and golden chickpeas take center stage in this flavor-packed Mediterranean-inspired dinner! The veggies pair beautifully with warm grains dotted with apricot and fresh tomato. Smoky harissa aioli and crisp scallion greens add a bright finishing touch.
Ingredients
1 unit
Harissa Aioli
(Contains: Eggs)
1 unit
Chickpeas
1 ounce
Dried Apricots
10 ounce
Cauliflower Florets
1 unit
Tomato
2 unit
Scallions
1 tablespoon
Turkish Spice Blend
1 unit
Microwavable Grain Blend
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust oven racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
-
Trim cauliflower into bite-size pieces. Drain and rinse chickpeas; pat very dry with paper towels. Trim and cut scallion whites into ½-inch batons; thinly slice scallion greens. Place apricots in a small bowl with enough water to cover; set aside. Dice tomato.
-
Toss cauliflower on a baking sheet with a drizzle of oil, half the Turkish Spice Blend, salt, and pepper.
-
Toss chickpeas and scallion whites on a separate baking sheet with a drizzle of oil, remaining Turkish Spice Blend, salt, and pepper.
-
Roast on top and middle racks, switching rack positions halfway through, until cauliflower is charred and cooked through and chickpeas are crisped, 25-30 minutes.
-
When veggies have 5 minutes remaining, massage grain blend in package; partially open package. Microwave until warmed through, 90 seconds.
-
Transfer to a large bowl and toss with apricots (draining first), tomato, a pinch of salt, and pepper.
-
Divide grain mixture between shallow bowls. Top with cauliflower and chickpeas in separate sections. Top with harissa aioli and scallion greens; serve.
