This Sweet and Spicy Mediterranean Bowl with Mint Yogurt Sauce has quickly earned a spot on my monthly rotation as a favorite go-to easy dinner, and I think you’re going to love it just as much! Crispy harissa-roasted chickpeas, caramelized cauliflower, sweet carrots, and red onion come together on a single sheet pan, then get layered on top of the most gorgeous, cool mint yogurt sauce that balances everything out perfectly. It’s one of those meals that feels really special but is actually so simple to put together, and super hands-off. Each serving is packed with 26 g of protein, 22 g of fiber and 13 mg of iron, plus a beautiful range of vitamins and antioxidants from all those colorful veggies. Whether you’re meal prepping for the week or need a quick and nourishing weeknight dinner, this bowl has you covered. And if you love bold Mediterranean flavors with a little kick of heat, this one is absolutely for you.
Why I love this recipe (as a nutritionist)
- Iron-rich for energy and vitality: with 13 mg of iron per serving, this bowl delivers a significant portion of your daily needs, supporting energy levels and oxygen transport
- High-fiber and plant diversity for gut health: chickpeas, cauliflower, carrots, and onions bring 22 g of fiber per serving, supporting a diverse microbiome and healthy digestion
- Antioxidant-packed and colorful: carrots, cauliflower, turmeric, and harissa deliver beta-carotene, vitamin C (86 mg per serving), and polyphenols for overall well-being
- Naturally gluten-free: no substitutions needed, making this bowl accessible for those avoiding gluten
- Easy one-pan roasting: minimal chopping, one sheet pan for the roasted components, and a quick stir-together sauce means less time in the kitchen and almost no dishes
- Meal-prep friendly: store the roasted veggies and sauce separately, then assemble fresh bowls the day after
Ingredient notes
- Chickpeas: the protein and fiber base of this bowl. Patting them dry before roasting is the key to getting that irresistible crunch. Use canned for convenience or cook from dried for an even more budget-friendly option.
- Harissa: a North African chili paste that brings warmth, smokiness, and depth. Brands vary in heat level, so start with 1 tbsp and adjust to your preference. Swap with tomato paste and chili powder if needed, but I do recommend trying to find it, it’s one of my favorite condiments, and is very special
- Cauliflower: roasts beautifully with golden, caramelized edges and a tender center. Rich in vitamin C and fiber, it pairs perfectly with the bold spices.
- Tahini: adds creaminess and a subtle nutty flavor to the mint yogurt sauce, plus a boost of calcium and healthy fats. If you prefer a lighter sauce, reduce to 1 tbsp.
- Fresh mint: the star of the yogurt sauce. It brings a bright, cooling contrast to the sweet and spicy roasted veggies. Use the freshest mint you can find for the best flavor. Mint is my favorite for this one, but dill or parsley make for good substitutes.
How to make this recipe (summary)
Start by preheating your oven to 400°F (200°C) fan-forced and lining a large sheet pan.
Mix the maple syrup, harissa, olive oil, cumin, turmeric, salt, and pepper in a jar or bowl.
Pat the chickpeas dry with a clean kitchen towel for maximum crispiness, then add them to the pan along with the red onion, cauliflower, and carrots. Then pour the marinade over the veggies and toss well.
Roast for 35 minutes, tossing once halfway through, until the chickpeas are crisp and the veggies are beautifully caramelized.
Stir together the mint yogurt sauce while the veggies roast: combine dairy-free yogurt, garlic, tahini, lemon juice, and fresh mint, mixing for a full minute to integrate the tahini.
Serve by spooning the mint yogurt sauce into bowls, piling on the roasted chickpeas and veggies, and finishing with chopped pistachios. View recipe card below for detailed instructions.
Variations and tips
- Make it nut-free: swap the pistachios for toasted sunflower seeds or pumpkin seeds
- Make it soy-free: use a soy-free dairy-free yogurt such as coconut or oat-based yogurt
- Add extra protein: toss in some baked tofu cubes or add an extra cup of chickpeas. Another option is to stir 2 tbsp of hemp seeds in the sauce, which will add another 3.5 g of protein per serving.
- Don’t overcrowd the pan: space equals crisp. If everything is piled up, it steams instead of roasting. Use two sheet pans if needed
- Dial the heat to your taste: harissa brands vary a lot in spice level. Start with 1 tbsp and add more at the table if you want it spicier. Swap with tomato paste and a pinch of chili or cayenne pepper if needed.
- Make it a wrap: this sauce-and-filling combo is also delicious as a wrap filling on our soft whole wheat wraps or gluten-free red lentil and quinoa wraps.
- If you like this recipe, you’ll also love our Mediterranean Sheet Pan Pita Bowls with Tzatziki, and Harissa Cauliflower Beet Salad.
Why you’ll love this sweet and spicy Mediterranean bowl TL;DR
- Bold flavors
- Iron-rich
- Gut-loving fiber
- Naturally gluten-free
- Weeknight-friendly
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free with no substitutions needed.
- Can I make this bowl ahead of time? Although the texture is best on the day, you can definitely meal prep this for later. Store the roasted chickpeas and veggies separately from the mint yogurt sauce, reheat the veggies in the air fryer or oven, then assemble when ready to eat. The components keep well in the fridge for up to 3 days.
- Is this recipe soy-free? As written, it uses soy-based yogurt. To make it soy-free, swap for a coconut or oat-based dairy-free yogurt.
- Can I swap the pistachios? Yes, almonds, toasted sunflower seeds, or pumpkin seeds are great alternatives that still add crunch.
Sweet and Spicy Mediterranean Bowl with Mint Yogurt Sauce
Equipment
Ingredients
Roasted Chickpeas and Veggies
- 2 cups (330 g) cooked chickpeas - rinsed and drained
- 1 medium red onion - cut into 6 wedges
- 2 cups (250 g) cauliflower florets
- 2 medium carrots - cut on the bias
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 g) harissa
- 1 tbsp (15 ml) olive oil
- 1 tsp (2 g) ground cumin
- ¼ tsp (1 g) ground turmeric
- sea salt flakes - to taste
- freshly ground black pepper - to taste
Mint Yogurt Sauce
- 1 cup (260 g) dairy-free yogurt - soy works great
- 1 large garlic clove - minced
- 2 tbsp (30 g) hulled tahini
- 1 tbsp (15 ml) lemon juice
- ⅓ cup (15 g) fresh mint leaves - finely chopped
Toppings
- 2 tbsp (16 g) pistachios - chopped
Instructions
- Preheat the oven: Preheat to 390°F (200°C) fan-forced. Prepare a large sheet pan.
- Roast the chickpeas and veggies: Pat dry the chickpeas in a clean kitchen towel, for the crispiest result. Add the chickpeas, red onion, cauliflower, and carrots to the pan. In a small bowl, mix the maple syrup, harissa, olive oil, cumin, turmeric, a pinch of salt, and black pepper. Pour on the veggies. Toss well, spread out evenly, then roast for about 35 minutes, tossing once halfway, until the chickpeas are slightly crisp and the veggies are caramelized.
- Make the mint yogurt sauce: In a bowl, stir together the yogurt, garlic, tahini, lemon juice, and mint. Mix for a full minute to integrate the tahini.
- Assemble and serve: Spoon the mint yogurt sauce into bowls. Top with the roasted chickpeas and veggies, then finish with pistachios. Enjoy!
