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Harissa Harvest Bowl

Harissa Harvest Bowl
Serves: 4
5 from 3 votes


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)


  • 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.