lunch
Roast Harissa Vegetable Grain Bowls
Info
Spice up your midweek lunches with this meal-preppable harissa grain bowl. Topped with creamy goat's cheese, fresh mint and a generous drizzle of harissa honey dressing.Ingredients
Method
Ingredients
- 1 aubergine, cut into cubes
- 1 courgette, thickly sliced
- 1 red onion, cut into wedges
- 1 red pepper, sliced
- 2 tbsp olive oil
- 1 ½ tbsp Bart harissa seasoning
- Salt & pepper to taste
- 2x 250g mixed grain microwavable pouches
- 125g goat’s cheese, crumbled
- Fresh mint, chopped
For the harissa dressing:
- 3 tbsp harissa paste
- 1 ½ tbsp olive oil
- 1 ½ tbsp lemon juice
- 1 tbsp honey
- Salt & pepper to taste
Method
1. Preheat the oven to 220°C (200°C fan).
2. Toss the aubergine, courgette, red onion, and red pepper in olive oil, harissa spice blend, salt, and pepper. Spread the vegetables out in an even layer on a baking tray. Roast for 30-40 minutes until golden and tender, flipping halfway through.
3. Soon before the vegetables are ready, heat your grains according to pack instructions.
4. To make the harissa dressing, whisk together the harissa paste, olive oil, lemon juice, honey, and a pinch of salt and pepper in a small bowl. Adjust seasoning to taste.
5. Once the vegetables and grains are ready, toss the grains with the roasted vegetables.
6. Top with crumbled goat’s cheese, a drizzle of the harissa dressing, and garnish with fresh mint.
7. Serve warm or chilled for a delicious, meal-preppable lunch!
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