Ingredients: ● 6 tablespoons olive oil, divided ● 2 teaspoons Casablanca Market Moroccan Harissa ● 1 sweet red pepper, seeded and cut into 1-inch slices ● 1/2 red onion, cut into 1-inch slices, rings separated ● 1 small eggplant, halved lengthwise, cut into 1/2-inch slices ● 3/4 cup canned garbanzos (chickpeas), drained ● 1/2 head cauliflower, stem and leaves discarded, florets separated ● 3/4 teaspoon kosher salt, divided ● 1 cup baby kale ● 1/2 avocado, sliced ● 2 tablespoons tahini ● 2 tablespoons water ● 1 1/2 tablespoons fresh lemon juice ● 1 1/2 teaspoons Casablanca Market Moroccan Preserved Lemon, rind only, minced ● 1 clove garlic, grated ● 1/4 teaspoon ground pepper
Preheat oven to 400o. In medium-size bowl, stir together 2 tablespoons of olive oil and the harissa, then toss with red pepper, onion, eggplant slices and garbanzos. Spread on a baking sheet and bake for 20 minutes, stirring after 10 minutes. Remove from oven and reserve.
Meanwhile, place cauliflower florets in a food processor and process until finely chopped, resembling rice. Spread the cauliflower “rice” on a rimmed baking sheet, sprinkle with 2 tablespoons olive oil and 1/2 teaspoon kosher salt and toss to coat. Bake cauliflower rice in the oven for 10 minutes total, stirring after 5 minutes.
For dressing, place tahini, water, lemon juice, 2 tablespoons olive oil, preserved lemon, garlic, 1/4 teaspoon salt and pepper in a small bowl. Whisk to combine into a creamy consistency.
To assemble veggie bowls, place cauliflower rice in the bottom of two shallow bowls. Top with roasted vegetables, kale and avocado.
Drizzle the vegetables with preserved-lemon tahini dressing, and serve.