Harissa Veggie Bowl Recipe Overview
These Harissa Veggie Bowls are packed with bold flavors and I love making them using leftover grains! The vegetables get tossed with the garlicky Harissa paste, tangy vinegar, and olive oil and then roasted in the oven. Garbanzo beans are spiced with warm cumin, salt, and pepper and added to the same pan with the veggies. The tahini drizzle whips up quickly and easily, while everything else roasts, and it all comes together in a flavorful and balanced bowl. I love this vegan and gluten-free meal because it’s so easy to make and so tasty!
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- Butternut Squash – Peeled & cubed. Save time by buying pre-cut squash from the grocery store!
- Red Onion – Yellow onion works, too!
- Red Bell Pepper
- Harissa Paste – You could finely chop chipotle peppers in adobo sauce as a smoky alternative!
- Red Wine Vinegar
- Olive Oil – Or avocado oil.
- Garbanzo Beans – Roasting them calls for a firmer textured bean, so you can use cannellini beans or black-eyed peas if you’re looking for an alternative to garbanzo beans (chickpeas).
- Salt/Black Pepper
- Chopped Spinach – Optional
- Lemon, juiced
How to Make Harissa Veggie Bowls
Harissa Veggie Bowls come together using just one sheet pan in the oven and a few bowls. Roasting the harissa paste on the veggies deepens the flavors, and you get a delish weeknight meal that’s both vegan and gluten-free!
1. Make the Marinade for the Vegetables
Mix the harissa paste, red wine vinegar, and olive oil together in a large mixing bowl, then add in the chopped vegetables, stirring well to coat evenly.
2. Roast Vegetables in 400 Degree F Oven.
Spread coated veggies onto a baking sheet and roast for 20 minutes.
3. Prep Garbanzo Beans
Drain and rinse the garbanzo beans and place in a bowl. Add cumin, salt, and pepper and stir well. After the first 20 minutes of your veggies roasting, spread the garbanzo beans evenly over the vegetables and continue roasting for an additional 20 minutes.
4. Make Tahini Sauce
Whisk together the tahini, water, and lemon juice. Add salt/black pepper to taste.
5. Put It All Together
Add cooked grains like brown rice, quinoa, or farro (optional) to your bowl, top it with roasted vegetables and garbanzo beans, and top it off with a generous drizzle of the tahini sauce! Enjoy!
Other Harissa Veggie Bowl Options
Here are some simple variations to make to these Harissa Veggie Bowls:
- Substitute with your favorite vegetables. Mushrooms, zucchini, and cauliflower are all great options!
- Switch out the butternut squash for sweet potatoes.
- Up the garlic flavor by adding either minced garlic or a tsp of garlic powder to the chickpeas.
- Adjust the heat level by using more or less harissa paste.
- Top with crumbled feta or vegan feta.
- Add a protein like shrimp or roasted chicken.
- Top with a sprinkle of fresh herbs. Mint, parsley, and cilantro would all work well!
- Serve alongside pita chips & your favorite hummus.
These Harissa Veggie Bowls store beautifully! Store the sauce separately in an airtight container in the fridge. Let the rest of the ingredients cool completely and store in the fridge in an airtight container for up to 5-7 days. You can also freeze them for 3-4 months.
To reheat, let thaw in the fridge, add a tablespoon of vegetable broth for extra moisture and microwave or heat in the oven.
More Healthy Bowl Recipes
- Miso Noodle Bowls with Roasted Mushrooms
- Mahi-Mahi Fish Taco Bowls
- Hot Honey Salmon Bowls
- Cilantro Lime Rice Bowls
- Roasted Beets Bowls with Turmeric Tahini Sauce
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Harissa Veggie Bowls
- 3 Tablespoons harissa paste
- 2 Tablespoons red wine vinegar
- 2 Tablespoons olive oil
- 1 small butternut squash (peeled and cubed, about 3-4 cups)
- 1 medium red onion (wedged)
- 2 medium red bell peppers (cut into strips)
- 1 can garbanzo beans (15-ounce can, drained)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 cup cooked grains (farro, quinoa, rice – your choice!)
- spinach (chopped, optional)
- 1/2 cup tahini
- 1/4 cup water (room temperature, adjust to desired consistency)
- 1 lemon (juiced, about 1/4 cup)
- Preheat oven to 400 degrees F.
- While the oven is preheating, whisk together harissa, red wine vinegar, and olive oil in a large mixing bowl.
- Add the chopped butternut squash, onion, and bell peppers, then stir to evenly coat.
- Spread the coated vegetables evenly onto a baking sheet and roast in the oven for 20 minutes.
- While the vegetables are roasting, drain, rinse, and blot dry the can of garbanzo beans. Toss them in a small bowl with the salt, pepper, and cumin.
- Scatter the beans over vegetables and return to the oven to continue roasting for 20 more minutes.
- Whisk together the tahini, water, and lemon juice in a small bowl.
- Once the vegetables are done roasting (butternut squash should be fork-tender), serve with cooked rice, farro, couscous, or any grain.
- Top with a generous drizzle of the tahini sauce and enjoy!
- Heat – Adjust the heat level by using more or less harissa paste. Harissa paste is known for being hot!
- Flavor – Add more garlic flavor by adding minced garlic or a teaspoon of garlic powder to the garbanzo beans before roasting.
- Topping – Add a little crumbled feta (or vegan feta), fresh herbs, or a protein.
- Beans – Canellini beans and black-eyed peas make a great option in place of garbanzo beans.
- Storing Leftovers – In the fridge for 5-7 days, and freezer for 3-4 months.
- Reheating – Add a little broth and microwave or heat in the oven.
- Nutrition – Calculated without grains included.