Harissa Veggie Bowl
Winner, winner, non-chicken dinner! This spicy vegetable bowl is a new favorite and staple in my kitchen. I’ve been following Sarah‘s blog, A House in the Hills, for some time now. I have been a fan of her California style, she lives in Palm Springs, and her mix of mid-centurey and modern design aesthetic. But since I started making some of her recipes, I have been absolutely hooked!! So far, everything I’ve tried has been so tasty. Best of all, most of the recipes are vegan and/or gluten free. Perfect for my continued quest of conscious eating.
The first time I made this dish was about a month ago. The husband was majorly impressed. He loved the the fact that he did not miss having a serving of meat and the presentation. Put something in a bowl and viola’ game changer for him. Ha! I have made this dish two times since then. It’s that good! Plus, it’s simple, healthy for you and easily adaptable to suit your taste buds.
The spiciness of the dish is made from tossing the veggies in harissa, a spicy red pepper paste, before roasting. Now you can totally be adventurous and make you own harissa, here is a link or two if you want to go that route. Or my preferred route, buying a good, quality brand from the grocery store. Whole Foods to be exact.
Of course, I made a few tweaks to the recipe. For the rice, I completely omitted the addition of the currants and shredded coconut, but still used the mix of water and coconut milk to cook the rice. For the roasted veggies, I used broccoli instead of cauliflower since I’m not a cauliflower fan. I used sweet potatoes and carrots but since I had a butternut squash on hand, I added that to the mix. Love, love, love the combo. Stuck to the script with the spinach, that’s how I usually make my spinach anyway. And please don’t skimp out on the avocado! The cool, creamy avocado pairs so well with the heat from the vegetables. Head on over to Sarah’s blog for the complete recipe.