Harissa Roasted Vegetables with Quinoa

Name: Harissa Roasted Vegetables with Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 250 g cooked red and white quinoa; 1 tbsp rapeseed oil; 2 red onions, chopped; 1 green bell pepper, deseeded and cubed; 1 small sweet potato, peeled and cut into chunks; 2 large celery sticks, thickly sliced; 10 g ginger, finely chopped; 300 ml vegetable stock made with vegan bouillon powder; 1 tbsp harissa paste; 2 tbsp tomato puree; 2 dried apricots, quartered; 4 tbsp coconut yogurt; 10 g coriander or parsley, chopped, plus extra leaves to serve

This vibrant harissa vegetable quinoa bowl is hearty, gently spicy, and naturally plant-based. Sweet potato, peppers, red onion, and apricots simmer in a fragrant tomato-harissa sauce, finished with cooling coconut yogurt and fresh herbs.

Servings2 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

cooked red and white quinoa
250 g
rapeseed oil
1 tbsp
red onions, chopped
2
green bell pepper, deseeded and cubed
1
small sweet potato, peeled and cut into chunks
1
large celery sticks, thickly sliced
2
ginger, finely chopped
10 g
vegetable stock made with vegan bouillon powder
300 ml
harissa paste
1 tbsp
tomato puree
2 tbsp
dried apricots, quartered
2
coconut yogurt
4 tbsp
coriander or parsley, chopped, plus extra leaves to serve
10 g

Step-by-Step Instructions

Warm the rapeseed oil in a large non-stick frying pan over medium heat. Add the red onions, green pepper, sweet potato, celery, and ginger, then cook for about 10 minutes, stirring often, until the vegetables begin to soften and lightly brown.

Stir in the vegetable stock, harissa paste, tomato puree, and dried apricots. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the sweet potato is tender and the sauce has thickened slightly. Stir through the chopped coriander or parsley.

Heat the cooked quinoa according to the package instructions. Spoon the quinoa into bowls, top with the harissa vegetables, add coconut yogurt, and finish with extra herb leaves before serving.

Chef's Tips

Use mild or rose harissa for a gentler heat, or add extra harissa if you prefer a spicier bowl. If the sauce reduces too quickly before the sweet potato is tender, add a splash more stock. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; store the yogurt separately and add it after reheating.