Ingredients

4 tablespoons olive oil, divided

6 large carrots, peeled and cut into 2cm thick pieces on a diagonal

1 head cauliflower, cut into florets

1 yellow onion, diced

5 cloves garlic, minced

4 teaspoons harissa paste

1 tablespoon tomato paste

4 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground cinnamon

2 540ml cans of chickpeas, drained and rinsed

1 396ml can of diced tomatoes

½ cup of water

½ teaspoon fine sea salt, more to taste

1 head of kale, shredded

2 avocados, peeled, pitted and thinly sliced

3 cups cooked bulgur or couscous

Yogurt Dressing:

1 cup Greek yogurt

1 clove of garlic, minced

1 tablespoon olive oil

10 mint leaves

1-2 tablespoon water

Fine sea salt

Ground pepper

Directions

1. Preheat the oven to 425F. On a lined baking tray, toss the carrots with 1 tablespoon of olive oil, salt, and pepper. On another tray, toss the cauliflower with 1 tablespoon olive oil, salt, and pepper. Bake for 25-30 minutes, tossing halfway.

2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, harissa paste, tomato paste, cumin, paprika, and cinnamon and cook until fragrant, approximately 2 minutes. Add the chickpeas and tomatoes. Bring to a boil over high heat and then reduce the heat to low and simmer for 20 minutes.

3. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the kale and season with salt, cook until wilted about 5 minutes.

4. Prepare the yogurt sauce, by combining the yogurt, garlic, olive oil, mint leaves, water, salt, and pepper.

5. To serve, add the couscous or bulgur to the base of each bowl then top with the chickpeas, roasted vegetables, kale, avocado slices, and a dollop of the mint yogurt sauce.