Harissa Harvest Bowl
Servings: 4
Ingredients
For the Harissa Veggies:
- 2 cups peeled and diced in 2-inch cubes sweet potato about 1 large sweet potato
- 4 cups cauliflower florets about ½ head
- ¼ cup avocado oil
- ¼ teaspoon black pepper
- ½ teaspoon curry powder
- ½ teaspoon ground cumin
- ¼ cup harissa (I like the Mina Brand)
For the Herby Yogurt Sauce:
- ½ cup full fat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 cloves garlic
- ¼ teaspoon kosher salt
- A pinch of black pepper
- ¼ cup fresh dill leaves
- ¼ cup fresh cilantro leaves
For Serving:
- 2 tablespoons fresh chopped cilantro
- ¼ cup pine nuts
- cooked grains of your choice or cauliflower rice (quinoa, farro and brown rice would all work great)
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Spread the sweet potato and cauliflower on the prepared baking sheet. Drizzle with avocado oil. Season with pepper, curry powder, ground cumin and harissa. Toss until well-combined and spread into an even layer. Transfer to the oven and roast until the veggies are golden and tender, about 30 minutes. Taste and adjust salt to taste.
- In a blender or food processor, combine the Greek yogurt, garlic, lemon juice, salt, pepper, dill and cilantro. Blend until well-combined and smooth.
- To serve, spoon your choice of grain on the bottom of a bowl. Top with roasted vegetables and a dollop of the yogurt sauce. Garnish with cilantro and pine nuts.