Roasted Cauliflower with Crispy Harissa Tempeh Bowl
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Ingredients
- Tempeh, cubed400g
- Harissa paste3 tbsp
- Cauliflower florets1 large head
- Quinoa, cooked2 cups
- Tahini¼ cup
- Lemon juice1 tbsp
- Ground cumin1 tsp
- Maple syrup1 tbsp
Nutrition / serving
Calories
370 kcal
Protein
22g
Carbs
20g
Fat
14g
Fiber
9g
Cost Estimate
Total Ingredients
~$17.30
CAD
Per Serving
~$4.33
Cooking Instructions
Traditional Roast
Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and cumin.
Coat tempeh cubes in harissa paste and maple syrup. Place on a separate lined tray.
Roast cauliflower 25 min and tempeh 15 min until charred and crispy.
Assemble over quinoa. Whisk tahini with lemon juice and drizzle over the top. Serve immediately.
Air Fryer Speed
Set air fryer to 400°F (200°C). Prep ingredients as directed in the traditional method.
Air fry cauliflower for 15 min, shaking halfway. Cook tempeh in a separate basket for 10 min.
Assemble and drizzle tahini sauce as per traditional method. Total cook time: ~15 min.
Chef's Cool Facts
Why Harissa?
Harissa is a North African chilli paste with a complex heat profile. It caramelises beautifully on tempeh under high heat, creating a lacquered crust that holds its texture in a grain bowl.
High-Protein Swap
At 22g protein per serving, tempeh outperforms tofu by nearly 40%. Marinating for just 10 minutes dramatically deepens the flavour without adding calories.