Warm Harissa-Roasted Vegetable & Quinoa Bowl
Warm Harissa-Roasted Vegetable & Quinoa Bowl is a vibrant and comforting dish, perfect for chilly evenings. This bowl features caramelized vegetables mingling with nutty quinoa, all elevated by zesty harissa. It’s not just a meal; it’s an experience that brings your loved ones together around the table. Easy to prepare and adaptable for various dietary needs, this recipe guarantees flavor and satisfaction without the heaviness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: North African
Ingredients
Scale
- 1 cup quinoa
- 1 cup bell peppers (diced)
- 1 medium zucchini (sliced)
- 2 medium carrots (sliced)
- 1 medium red onion (wedged)
- 2 tbsp harissa paste
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp pepper
- Juice of 1 lemon
- Fresh parsley or cilantro (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Chop bell peppers, zucchini, carrots, and red onion into bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil and harissa paste until well-coated.
- Spread the vegetable mixture on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and tender.
- Rinse quinoa under cold water until clear. Cook in a saucepan with 2 cups of water over medium heat until boiling; then reduce to low and simmer for about 15 minutes until fluffy.
- Stir in lemon juice, salt, and pepper to cooked quinoa.
- Serve quinoa topped with roasted vegetables and garnish with fresh parsley or cilantro.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 360
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to substitute seasonal vegetables or add chickpeas for extra protein. This dish is perfect for meal prep; store components separately and reheat when ready to eat.