Harissa Pomegranate Tofu & Lentil Power Bowl

A colorful, protein-rich vegan bowl with roasted harissa tofu, hearty lentils, fluffy quinoa, roasted cauliflower, crisp vegetables, juicy pomegranate, pistachios, and a creamy citrus tahini dressing. Fresh, satisfying, and packed with texture.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Mix the harissa, maple syrup, tamari, and smoked paprika in a bowl. Add the tofu and gently toss until evenly coated.

Step 3

Place the tofu and cauliflower on a lined baking tray. Drizzle the cauliflower with the olive oil and roast for 20 to 25 minutes, turning once, until the tofu is golden and the cauliflower is lightly caramelized.

Step 4

Whisk together the tahini, orange juice, lemon juice, maple syrup, sea salt, and enough water to create a smooth, pourable dressing.

Step 5

Divide the quinoa and lentils between two bowls.

Step 6

Arrange the kale, roasted cauliflower, yellow bell pepper, cucumber, pomegranate, and harissa tofu in separate colorful sections.

Step 7

Drizzle with the citrus tahini dressing and finish with pistachios and fresh herbs.

Step 8

Serve immediately.