Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » All Recipes

    Moroccan Chickpea Bowls with Herb Tahini Sauce

    Published: May 26, 2020 Last Modified: Jun 9, 2020 by Allison

    15280 shares
    • Share
    • Tweet
    ↓ Jump to Recipe

    These Moroccan Chickpea Bowls with Herb Tahini Sauce are healthy, flavourful, and satisfying. Moroccan-spiced chickpeas, quinoa, turmeric-roasted cauliflower, kale, olives, and a herb tahini sauce combine to make a nutritious and delicious meal.

    an overhead shot of the moroccan chickpea bowls on a grey backdrop.
    overhead shot of moroccan chickpeas in a cast iron skillet

    We eat a lot of bowls at our house. They’re somewhat of a weeknight staple, and while they’re often a smorgasbord of what we have on hand, they share a few things in common. They always have a green, an additional vegetable, a grain, and a vegan protein, as well as a sauce to tie everything together.

    This particular number–Moroccan Chickpea Bowls with Herb Tahini Sauce–checks off all of the aforementioned boxes. Chickpeas cooked with onions, garlic, and Moroccan spices are nestled in bowls along with quinoa, turmeric-roasted cauliflower, lightly dressed kale, olives, and lemony herb tahini sauce. You might look at the components and balk at how involved the prep might be, but everything comes together quite quickly! You can definitely make these bowls on a weeknight as long as you have 45 minutes to spare. They are just as special as a healthy weekend dinner.

    recipe features

    • Complex flavours: Moroccan spices–cumin, coriander, cinnamon, turmeric, smoked paprika, and cayenne–along with the lemon and herbs in the tahini sauce–produce complex flavours that you’ll go wild for.
    • Balance of all macronutrients: Protein from the chickpeas, quinoa, and sauce; carbs from the chickpeas and quinoa; fat from the olives and tahini sauce.
    • Plenty of micronutrients: Kale is packed with beta carotene, vitamin C, vitamin K1, and calcium; quinoa is high in folate and magnesium; and tahini is rich in calcium, iron, and magnesium.

    ingredients you need

    • For the roasted cauliflower: Cauliflower, olive oil, turmeric, garlic powder, salt, and pepper.
    • For the Moroccan chickpeas: Olive oil, onion, garlic, salt, pepper, cumin, turmeric, coriander, cinnamon, smoked paprika, and cayenne.
    • For the kale: Kale, olive oil, lemon juice, garlic, dijon mustard, salt, and pepper.
    • For the tahini sauce: Parsley, cilantro, and/or mint, avocado, tahini, nutritional yeast, lemon juice, garlic, maple syrup, salt, pepper, and water.
    • For serving: Cooked quinoa (or grain of choice) and olives.

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    overhead shot of the herb tahini sauce in a jar surrounded by olives and cilantro

    step by step instructions

    1. Prepare the turmeric-roasted cauliflower: Toss cauliflower florets with some olive oil, turmeric, garlic powder, salt, and pepper, and roast for 30 minutes.
    2. While the cauliflower is in the oven, make the Moroccan-spiced chickpeas: Saute onions and garlic in a skillet and add the spices, followed by the chickpeas. Remove from heat and cover until ready to use. Meanwhile, cook the quinoa.
    3. Next, prepare the simply dressed kale and, finally, the tahini sauce.
    4. To serve, place some Moroccan chickpeas, quinoa, cauliflower, kale, olives, and tahini sauce in a bowl!
    close up overhead shot of a moroccan chickpea bowl

    more healthy bowl recipes

    • Thai Red Curry Tempeh Buddha Bowls
    • Lentil Falafel Bliss Bowls
    • Vegan Macrobiotic-Style Bowls

    I hope you love these Moroccan Chickpea Bowls! Leave a comment and review below to let me know how you liked them, and if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love sharing your creations in my stories. 🙂

    Enjoy!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Moroccan Chickpea Bowls with Herb Tahini Sauce


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 4 reviews

    • Author: Allison
    • Total Time: 50 minutes
    • Yield: 4 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Healthy vegan Moroccan chickpea bowls with quinoa, kale, roasted cauliflower, and herb tahini sauce. 


    Ingredients

    Scale

    Turmeric Roasted Cauliflower

    • 1 medium head of cauliflower, chopped into florets
    • 2 tbsp extra virgin olive oil 
    • 1 tsp turmeric
    • ½ tsp garlic powder
    • ¼ tsp each fine sea salt and freshly ground black pepper. 

    Moroccan Chickpeas

    • 1 tbsp extra virgin olive oil 
    • 1 medium yellow onion, diced
    • 2 medium garlic cloves, minced
    • 1 tsp ground cumin
    • 1 tsp cinnamon 
    • 1 tsp turmeric
    • 1 tsp smoked paprika
    • ½ tsp coriander 
    • ¼ tsp cayenne, or to taste
    • Fine sea salt and freshly ground black pepper
    • 3 cups cooked chickpeas (or 2 15-oz cans, drained and rinsed)

    Simple Massaged Kale 

    • 1 medium bunch green kale, chopped 
    • 1 tbsp extra virgin olive oil 
    • 1 ½ tbsp freshly squeezed lemon juice
    • 1 medium garlic clove, minced
    • 1 tsp dijon mustard
    • Pinch each fine sea salt and freshly ground black pepper

    Avocado Herb Tahini Sauce 

    • 1 cup fresh herbs (I used a combination of parsley, cilantro, and mint) 
    • 1 ripe avocado
    • ¼ cup tahini 
    • ¼ cup freshly squeezed lemon juice
    • 2 tbsp nutritional yeast
    • 1 tbsp pure maple syrup
    • 2 medium garlic cloves
    • ½ tsp fine sea salt
    • Freshly ground black pepper 
    • ½ cup water, plus more as desired to thin

    For Serving

    • Cooked quinoa, couscous, brown rice, buckwheat, etc. 
    • Olives 

    Instructions

    1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the cauliflower florets in a bowl and drizzle with the olive oil, then sprinkle on the turmeric, garlic powder, salt, and pepper. Toss to coat and transfer to the baking sheet. Roast for 30 minutes. 
    2. Meanwhile, make the Moroccan chickpeas: Warm the olive oil in a large skillet over medium heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until browned. Add all of the spices, a couple more pinches of sea salt, and the chickpeas. Cook for a few minutes to allow the chickpeas to crisp up slightly, then remove from the heat and cover until ready to serve. 
    3. Make the simple massaged kale: Place the chopped kale in a bowl. Whisk together the olive oil, lemon juice, garlic, dijon, salt, and pepper in a small dish and pour over the kale. Use your hands to massage the dressing into the kale until it becomes bright green and tender. 
    4. Make the tahini sauce: Place the herbs, avocado, tahini, lemon juice, nutritional yeast, maple syrup, garlic, salt, pepper, and water in an upright blender and blend until smooth. Add more water, a tablespoon at a time, until the desired consistency is reached. I like a somewhat thick sauce, but you can thin it out as you like. 
    5. To serve, divide the chickpeas, cauliflower, kale, and quinoa between 4 bowls. Top with olives and tahini sauce. 

    Notes

    If you’re cooking quinoa or other grains, be sure to put them on right after you put the cauliflower into the oven to ensure that they’re ready in time to eat. 

    The sauce makes a good amount, so you’ll likely have plenty left over. It’s really good on sandwiches, wraps, and tofu scrambles!

    Here’s another serving idea: Instead of serving as bowls, pile all the fillings onto tortillas or pitas! 

    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
    • Category: Bowls, Supper, Lunch
    • Cuisine: Moroccan

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    « Maca, Almond Butter, and Cacao Protein Smoothie
    Vegan Raspberry Hot Chocolate »

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Kelli says

      October 29, 2020 at 9:34 pm

      Super tasty!! I added a little sprinkle of chili powder to the cauliflower. Didn’t have an avocado for the sauce, but it was good without! The kale dressing was SO good. Going to use it every time I make kale salad. This will definitely be a staple vegetarian meal for our family!

      Reply
      • Allison says

        October 29, 2020 at 10:37 pm

        Amazing, Kelli! Thank you so much. I’m glad you enjoyed it! 🙂

        Reply
    2. Sue says

      April 15, 2021 at 5:46 pm

      So much.great flavor in one bowl. That thick avo-tahini sauce pulled it all together. Thanks Allison,

      Reply
      • Allison says

        April 15, 2021 at 6:14 pm

        Thank you, Sue!! 🙂

        Reply
    3. Melanie says

      July 19, 2021 at 4:49 pm

      My family LOVES this dish! It is hard to balance 2 people who prefer to eat vegetarian with 2 people who don’t, but my whole family is happy when I make this dish!

      Reply
      • Allison says

        July 19, 2021 at 5:30 pm

        I am beyond happy to hear that, Melanie! Thanks for taking the time to leave a comment. 🙂

        Reply
    4. Zach says

      September 29, 2022 at 12:34 pm

      A wonderful bowl!

      Reply
    5. Caroline says

      February 20, 2023 at 1:17 pm

      If I massage the kale in advance for meal prepping do you think it will last a few days?

      Reply
      • Allison says

        May 15, 2023 at 9:15 pm

        Hi Caroline, yes, definitely! I am so sorry for the late reply; I wasn’t blogging during the winter and missed out on many comments! Enjoy!

        Reply
    6. Daniela says

      August 14, 2023 at 8:11 pm

      This was super yummy! My hubs loved it too. I didn’t even care if the rest of the meal was awful once I tried the avocado herb tahini sauce 🙂 I could literally just eat a bowl of that lol (definitely use mint, cilantro and parsley) I used some homemade red pickled onions instead of the olives because I didn’t have any..delish.
      Thanks for an awesome recipe!

      Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)

    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)

    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie

    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image 1200x1200 of several granola bars
      Monster Cookie Granola Bars

    • 1200x1200 pixel featured image of chocolate overnight oats in a white bowl
      Chocolate Overnight Oats with Yogurt and Chia Seeds

    • featured image for post, close up photo of the avocado crema in a glass container
      Easy 5-Minute Avocado Crema

    • featured image for the post: photo of a container of overnight oats topped with peanut butter and blueberries on a wooden table
      Maple Yogurt Chia Overnight Oats

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact