Za'atar Chickpea Vegan Buddha Bowl Recipe

Rich Moroccan spices meet Mediterranean flavors in this super simple Za'atar Chickpea Vegan Buddha Bowl Recipe. With nutty pearled couscous, crispy roasted cauliflower, and a tangy tahini dressing, this meal is perfect for a quick meal, or for a weekly meal prep!

Course Lunch, Meal Prep, Salad

Cuisine Mediterranean, Moroccan

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 357kcal

Author Karly Gomez

Ingredients

Mediterranean Couscous

1.5 cups water
½ teaspoon kosher salt divided
1 cup pearled couscous
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
¼ teaspoon garlic powder
¼ teaspoon dried oregano
pinch cracked black pepper

Chickpea Salad

1 16 oz can chickpeas drained, rinsed, and dried
1 cauliflower head trimmed and cut into florets
3 tablespoons extra virgin olive oil divided
3 tablespoons za'atar seasoning
½ pint cherry tomatoes quartered
1 english cucumber quartered and sliced
½ small red onion thinly sliced
¼ cup curly parsley chopped
½ cup tahini dressing

Lemon Tahini Dressing

½ cup tahini
⅓ cup water
¼ cup extra virgin olive oil
1 fresh lemon juiced
kosher salt to taste
cracked black pepper to taste

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
Add water and ¼ teaspoon salt to a small pot and bring to a boil. Add the couscous, reduce heat to a simmer, cover, and let cook for 8-10 minutes. Remove from heat and let sit, still covered, for 2 minutes, then uncover and fluff with fork. Stir in the olive oil, lemon juice, red wine vinegar, garlic powder, oregano, remaining salt, and pepper. Once thoroughly combined, cover and set aside.
Toss the chickpeas and cauliflower with the olive oil and za'atar seasoning, then place in a single layer on a baking sheet. Bake for 20-25 minutes, or until the cauliflower is tender and golden and the chickpeas are crisp. Remove from oven and set aside.
While the couscous, chickpeas, and cauliflower cook, cut up the veggies and parsley and toss in a bowl together. Whisk together the lemon tahini dressing in a small bowl and adjust seasoning as needed.
Divide the couscous, fresh veggies, roasted cauliflower, and chickpeas between four bowls. Drizzle each bowl with two tablespoons of tahini dressing and serve.

Nutrition