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Harissa Veggie Bowl! Vegan, vegetarian, gluten-free, easy to make. SO good!

Harissa Veggie Bowl

Vegan, Vegetarian, Gluten-Free
Course Lunch, Dinner, Appetizer
Cuisine American
Total Time 30 minutes
Servings 2 Generous Bowls
Calories 453kcal


  • 1 butternut squash peeled and cubed
  • 2 red onion wedged
  • 2 red bell pepper cut into strips
  • 2 T harissa paste
  • 2 T red wine vinegar
  • 1 T olive oil
  • 1 can garbanzo beans
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1/4 c tahini
  • 1/4 c water
  • 1/2 lemon juiced


  • Heat your oven to 400 F.
  • While it is getting up to temp, whisk together harissa, red wine vinegar, and olive oil in a small bowl. Drizzle mixture over your vegetables and stir to evenly coat.
  • Throw veg onto a baking sheet and roast for 35 minutes.
  • While the veg is roasting, drain, rinse, and blot dry a can of garbanzo beans. Toss with salt, pepper, and cumin. Scatter beans over roasting vegetables once they have 20 minutes left.
  • Now whisk together tahini, water, and lemon juice. Once veg is done roasting (butternut squash should be easily pierced with a fork), serve with leftover rice, couscous or just eat as is- but whatever you decide- don't forget to top with the tahini dressing.
  • Serve and enjoy!


Calories: 453kcal | Carbohydrates: 68g | Protein: 8g | Fat: 18g | Sugar: 20g