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Spiced Harissa Power Bowl

This Harissa Roasted Veggie Bowl with chimichurri is a quick vibrant, flavour-packed meal that brings together smoky, spiced vegetables, creamy white bean hummus, and crispy roasted lentils for the perfect mix of textures. The harissa gives the cauliflower, carrots, and purple sweet potatoes a deep, smoky heat, while the bright chimichurri adds a fresh, herby contrast. Topped with crunchy lentils, this bowl is hearty, nourishing, and satisfying enough to be a complete meal.

Nutrition Benefits: 

This recipe is rich in fibre, plant-based protein, and antioxidants. The purple sweet potato is loaded with anthocyanins, which support brain and heart health, while lentils provide a solid protein boost along with iron and folate. The white bean hummus is creamy without being heavy and packs in extra protein and gut-friendly fibre. For best results, roast the veggies separately so each one is cooked to perfection, and don’t skip the crispy lentils—they add a delicious crunch that makes this bowl extra special!

Courses ,
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins
Servings 3
Description

This Harissa Roasted Vegetable Bowl with Chimichurri is a flavorful, nutrient-dense meal featuring smoky roasted vegetables, creamy white bean hummus, crispy lentils, and a bright, herby chimichurri for the perfect balance of heat, texture, and freshness.

Ingredients
    Roasted veggies
  • 1 small cauliflower - florets
  • 5 tbsp high quality harissa paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika powder
  • 1 tbsp extra virgin olive oil
  • 4 small carrots - chopped
  • 1 large purple sweet potato - chopped
  • Salt and pepper to taste
    • White bean hummus
  • 540 mL canned white beans (rinsed and drained)
  • 1 small lemon freshly squeezed
  • 1/4 cup nutritional yeast
  • 1 tsp zaatar spice
  • 1/4 tsp asafoetida (hing)
  • 2 tbsp tahini paste
  • 2 tbsp water (add extra 1-2 tbsp for thinner consistency)
  • Salt and pepper to taste
    • Chimichurri sauce
  • 1/2 cup fresh parsley (chopped very finely)
  • 1/4 tsp asafoetida powder (hing)
  • 1 tsp spicy chilli antipasto (add more for spicier taste)
  • 1 tbsp sherry vinegar (alternatively white balsamic vinegar)
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
    • Lentil Crisp
  • 540 mL canned lentils (rinsed and drained)
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
Instructions
    Roast the Vegetables

  1. Preheat your oven to 400°F (200°C). In a bowl, coat the cauliflower florets with 1.5 tablespoons of harissa, ½ teaspoon thyme, and ½ teaspoon smoked paprika. Spread the cauliflower on one side of a parchment lined baking sheet. In the same bowl, coat the chopped carrots with 1.5 tablespoons of harissa, ½ teaspoon thyme, and ½ teaspoon smoked paprika, while the purple sweet potato gets the same. Arrange the vegetables on a parchment-lined baking sheet and drizzle 1 tablespoon of olive oil, extra 1 tbsp harissa and salt and pepper over everything. Roast the cauliflower for about 20-25 minutes, the carrots for 25-30 minutes or until tender, and the purple sweet potato for 30-35 minutes, or until tender. Remove each vegetable as it finishes cooking.

    2. Make the White Bean Hummus
  2. While the vegetables roast, blend the white beans, lemon juice, nutritional yeast, za’atar, asafoetida, and tahini in a food processor. Add 2-3 tablespoons of water, blending until smooth and creamy. Adjust seasoning and salt and pepper as needed.
    3. Prepare the Chimichurri

  3. Finely chop the parsley and mix it with asafoetida, spicy chili antipasto, sherry vinegar, olive oil, salt, and pepper. Stir well and let it sit to develop flavours.

    4. Crisp the Lentils

  4. Drain and rinse the lentils thoroughly, then pat them dry with a clean towel. Toss them with olive oil, smoked paprika, salt, and pepper. Spread them out on a lined baking sheet and roast at 400°F (200°C) for 18-22 minutes, stirring halfway through, until crispy.

    5. Assemble the Bowl
  5. Spread a generous layer of white bean hummus at the base of each bowl. Arrange the roasted vegetables on top, then sprinkle the crispy lentils over everything. Finish with a drizzle of chimichurri sauce and enjoy with a side of buttered pita!

Nutrition Facts

Servings 3

Amount Per Serving
Calories 651kcal
% Daily Value *
Total Fat 27g42%
Saturated Fat 4g20%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://makeitbrunch.com/recipe/spiced-harissa-power-bowl/