Sweet and Spicy Mediterranean Bowl with Mint Yogurt Sauce

Styled overhead shot of a sweet and spicy Mediterranean bowl on a marble surface, with a sheet pan of roasted chickpeas and veggies, a bowl of mint yogurt sauce, fresh mint sprigs, gold utensils, and a blue linen napkin.

Sweet and Spicy Mediterranean Bowl with Mint Yogurt Sauce

A vibrant Mediterranean-inspired bowl featuring crispy harissa-roasted chickpeas, caramelized veggies, and a cool, creamy mint yogurt sauce. Easy to make, packed with fiber, and perfect for a nourishing weeknight dinner.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME35

TOTAL TIME45

Servings 2

Course Bowl

Cuisine Mediterranean-Inspired

Keyword carrot, chickpeas, Easy Dinner, garlic, gluten-free, Harissa, high-fiber, Iron-rich, lemon, maple syrup, Meal Prep, onions, roasted chickpeas, tahini, turmeric

Ingredients

Roasted Chickpeas and Veggies

2 cups cooked chickpeas rinsed and drained
1 medium red onion cut into 6 wedges
2 cups cauliflower florets
2 medium carrots cut on the bias
1 tbsp maple syrup
1 tbsp harissa
1 tbsp olive oil
1 tsp ground cumin
¼ tsp ground turmeric
sea salt flakes to taste
freshly ground black pepper to taste

Mint Yogurt Sauce

1 cup dairy-free yogurt soy works great
1 large garlic clove minced
2 tbsp hulled tahini
1 tbsp lemon juice
⅓ cup fresh mint leaves finely chopped

Toppings

2 tbsp 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!

Notes

Don't overcrowd the pan: If everything is piled up, it steams instead of roasting.

Nut-free option: use pumpkin seeds instead of pistachios

Soy-free option: use another yogurt alternative

Nutritional Information - Per Serving