Vegan Muhammara Bowls
These vegan muhammara bowls are so incredibly flavorful that I can’t wait for you to try them. A healthy, plant-based dinner with roasted cauliflower, peppers, crispy chickpeas, couscous, and my muhammara dip.
Have you made a batch of my muhammara dip yet? While I love it on a mezze platter with plenty of pita, I created this bowl with leftovers. It was such a hit with my family that I made it again a few days later.
Packed with 22 g of protein and 14 g of fiber per serving, this muhammara bowl is healthy as it is delicious!
Why This Recipe Works
This muhammara bowl is everything I’m trying to get my clients to eat more of: plant-based protein, fiber, plenty of vegetables, and, most importantly, incredibly flavorful!
As a plant-based chef, I’m a big fan of playing with different textures and flavors, layering them in bowls like this. I do this in so many of my recipes, and even though some of the components take a little prep time, it’s also easy enough to do on a weeknight.
I love the layering of raw vegetables and cooked along with chewy couscous, crispy chickpeas, and my smoky, slightly sweet muhammara dip.
Ingredient and Substitution Notes
- Vegetables: I use cauliflower and red pepper for the roasted vegetable part of this bowl as I am obsessed with roasted cauliflower and liked the nod of pepper with the muhammara dip. You can use any 5-6 cups of raw vegetables you’d like instead.
- Chickpeas: I’m adding in crispy chickpeas for extra protein and fiber, though you can use any protein you’d like. My crispy baked tofu would work here, as would my kofta meatballs!
- Couscous: Couscous is so underrated, and I love how quickly it cooks! I often grab the box of Near East couscous, but I included directions for cooking from scratch below.
- Cucumbers: This adds nice crunch to the bowls, but any other raw vegetable would work, like radish or even sliced spring peas this time of year.
- Muhammara: The star of these muhammara bowls! I use my homemade muhammara, but store-bought will work in a pinch.
How to Make
Prep the vegetables, couscous, and muhammara, then assemble this muhammara bowl and enjoy!
Step 1: Roast the Vegetables
Toss together the cauliflower and red peppers with olive oil, salt and pepper. I tested this with both adding additional spices and just using salt and pepper and preferred the salt and pepper, but you can add in extra spices if you’d like, just as with the chickpeas: paprika, cumin and cayenne.
Make sure that the vegetables are well coated with the oil, then place in a single layer on a baking sheet and roast until tender, turning halfway through.
Step 2: Cook the Couscous
Cook the couscous according to package directions. Or, if you are cooking from bulk, then bring two cups of water or broth to a boil, add the couscous, cover and remove from heat.
For extra flavor, I like to cook the couscous in broth and add in a little olive oil and a pinch of salt. Let stand for 5-10 minutes until all the water is absorbed, then remove cover and fork to fluff.
Step 3: Make the Muhammara
If you haven’t already made the muhammara, then do so now. Roast the red bell peppers and remove the skin, then place in a food processor with the walnuts and pulse until well combined.
Add in the rest of the ingredients (spices, olive oil, lemon, balsamic) and puree until the desired texture is reached.
Step 4: Make the Chickpeas
Drain and rinse the chickpeas, then toss them with olive oil and the spices. I use my hands to coat the chickpeas evenly with the spices.
Heat a skillet over medium heat. Add the chickpeas and cook for 5 minutes, stirring often, until warmed and slightly crispy.
Step 5: Assemble!
Now it’s time to enjoy your muhammara bowls! Add the couscous, roasted vegetables, and crispy chickpeas to each bowl.
Garnish with sliced cucumbers, fresh chopped parsley (mint is also great here too; I add it if I have it), and a generous scoop of muhammara on top. Enjoy with toasted pita bread or my homemade flatbread.
Meal Prep Tips
If you want to make these ahead of time, then I’d recommend making the muhammara and couscous ahead of time, and then warm the couscous just before serving.
The muhammara can be enjoyed from the fridge, but I like it at room temperature. The vegetables and chickpeas taste best fresh, but if you want to make them ahead of time, I recommend cooking them and then reheating them in the oven or even the air fryer until crispy again.
I’ve made these muhamarra bowls for lunch meal prep and added the couscous, vegetables, and chickpeas into bowls for easy reheating in the microwave. Then, top with the muhammara, sliced cucumbers, and parsley for a bit of freshness.
Frequently Asked Questions
How do I know the vegetables are tender?
The vegetables are done when you can easily pierce the thickest part of a cauliflower floret with a fork with little resistance. They should also look slightly browned or caramelized around the edges. Check them around the 30-minute mark and adjust the time as needed, as ovens can vary.
How can I make sure the chickpeas get crispy in the skillet without burning them?
I cook the chickpeas over medium heat and don’t overcrowd the pan – cooking the chickpeas in a single layer if possible. Stir or shake the pan frequently to ensure they toast evenly.
Can I prepare parts of this recipe ahead of time to make assembly quicker?
Yes! You can roast the vegetables, cook the couscous, and toast the chickpeas a day or two ahead. See above for more meal prep tips.
More Bowl Recipes
- Peanut Tofu Buddha Bowl
- Sheet Pan Ranch Bowls
- Tofu Satay Bowls
- Tofu Rice Bowls with Black Beans
- Tofu Poke Bowl
- Air Fryer Bang Bang Tofu Bowls
If you try these vegan muhammara bowls, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Vegan Muhammara Bowls
Ingredients
- 1 head cauliflower, chopped into florets
- 1 each red bell pepper, sliced into strips
- 1/2 teaspoon salt, divided
- 2 cups water or vegetable broth1
- 5 teaspoons olive oil , divided
- 2 cups couscous
- 1/4 teaspoon black pepper
- 1 can chickpeas, drained and rinsed
- 1/4 teaspoon each: cumin and paprika
- 1/8 teaspoon red pepper flakes
- 1 cup thinly sliced persian cucumbers
- 1.5 cups muhammara
- 1/4 cup finely chopped parsley
Instructions
Roast the Vegetables
- Preheat oven to 400 degrees F.
- Toss the cauliflower and red pepper peppers with three teaspoons of the olive oil, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
- Place in the oven and cook until tender, turning halfway through, about 35 to 40 minutes.
Make the couscous
- Bring 2 cups of water or broth to a boil in a medium saucepan, adding a pinch of salt and optionally a tablespoon for additional flavor, if desired. Stir in the couscous, then cover the pot and remove from heat. Let stand covered, 10 minutes, or until all the liquid is absorbed, then fluff it with a fork and set aside.
Make the chickpeas
- Toss the chickpeas with the remaining olive oil, cumin, paprika and red pepper flakes.
- Heat a small skillet over medium heat. Add the chickpeas and cook until crispy and toasted, about 5 minutes.
Assemble!
- Divide the couscous, roasted vegetables, cucumbers and chickpeas among 4 bowls and top with the muhammara and parsley. I usually do a drizzle of olive oil and black pepper before serving.
Notes
- If you use water instead of vegetable broth, then I recommend adding a little salt to the water for flavor. For richer flavor, I like to add in a tablespoon of olive oil to the couscous.