Go Back
+ servings
Harissa Veggie Bowls recipe with a fork and tahini drizzle!
Print

Harissa Veggie Bowls

Spicy and garlicky, this Harissa Veggie Bowl recipe is vegan, gluten-free, and makes for an easy, healthy dinner! The heat of the harissa is balanced perfectly by the creamy tahini, and the variety of textures makes it fun to eat. These bowls comes together in just a few simple steps and are perfect for busy weeknights when you're looking to add more veggies and lots of bold flavor to your everyday dinner!
Course Lunch, Dinner, Appetizer
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Bowls
Calories 422kcal

Equipment

Ingredients

  • 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

Tahini Sauce

  • 1/2 cup tahini
  • 1/4 cup water room temperature, adjust to desired consistency
  • 1 lemon juiced, about 1/4 cup

Instructions

  • 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!

Video

Notes

  1. Heat - Adjust the heat level by using more or less harissa paste. Harissa paste is known for being hot!
  2. Flavor - Add more garlic flavor by adding minced garlic or a teaspoon of garlic powder to the garbanzo beans before roasting.
  3. Topping - Add a little crumbled feta (or vegan feta), fresh herbs, or a protein.
  4. Beans - Canellini beans and black-eyed peas make a great option in place of garbanzo beans.
  5. Storing Leftovers - In the fridge for 5-7 days, and freezer for 3-4 months.
  6. Reheating - Add a little broth and microwave or heat in the oven.
  7. Nutrition - Calculated without grains included. 

Nutrition

Serving: 2.5Cups | Calories: 422kcal | Carbohydrates: 51g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 758mg | Potassium: 1098mg | Fiber: 10g | Sugar: 10g | Vitamin A: 21909IU | Vitamin C: 135mg | Calcium: 165mg | Iron: 4mg