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Roasted Veggie Bowl

 Prep Time 15 Minutes | Cook Time 20 Minutes | Serves 4 People

Featured Product Preserved Lemons

● 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

  1. 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.
  2. 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.
  3. 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.
  4. To assemble veggie bowls, place cauliflower rice in the bottom of two shallow bowls. Top with roasted vegetables, kale and avocado.
  5. Drizzle the vegetables with preserved-lemon tahini dressing, and serve.

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