Lunch
Roast Harissa Vegetable Grain Bowls
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.
Method
- Preheat the oven to 220°C (200°C fan).
- 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.
- Soon before the vegetables are ready, heat your grains according to pack instructions.
- 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.
- Once the vegetables and grains are ready, toss the grains with the roasted vegetables.
- Top with crumbled goat’s cheese, a drizzle of the harissa dressing, and garnish with fresh mint.
- Serve warm or chilled for a delicious, meal-preppable lunch!
