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!
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.