Harissa Roasted Veggies & Lentil Bowl
Tender roasted vegetables coated in smoky harissa, served over protein-rich lentils and finished with a cool lemony yogurt drizzle. Warm, spicy-optional, and deeply satisfying.
Prep: 15 minutes
Roast: 30 minutes
Total: ~45 minutes
Ingredients
Harissa Roasted Veggies
1 cup cauliflower florets
1 cup sweet potato cubes
1 red bell pepper, sliced
1 zucchini, sliced
2 tbsp olive oil
1–1½ tsp harissa paste
½ tsp smoked paprika
Salt & black pepper
Lentil Base
1½ cups cooked green or brown lentils
1 tbsp olive oil
1 tbsp lemon juice
½ tsp cumin
Salt to taste
Creamy Drizzle
¼ cup Greek yogurt (or dairy-free yogurt)
1 tbsp tahini
1 tbsp lemon juice
1 small garlic clove, grated
Water to thin
Salt
Toppings
Fresh parsley or cilantro
Pomegranate seeds
Toasted pumpkin or sunflower seeds
Instructions
1️⃣ Roast Veggies
Preheat oven to 200°C (400°F)
Toss veggies with olive oil, harissa, paprika, salt & pepper
Roast 25–30 minutes, flipping halfway, until caramelized
2️⃣ Season Lentils
Warm lentils and mix with olive oil, lemon juice, cumin & salt
3️⃣ Make Drizzle
Whisk yogurt, tahini, lemon juice, garlic & salt
Add water to reach pourable consistency
4️⃣ Assemble Bowl
Lentils on bottom
Top with harissa veggies
Drizzle sauce & add toppings
Tips
Mild version: use ½ tsp harissa or substitute tomato paste + paprika
Add roasted chickpeas for extra crunch
Great warm or room temperature
Frequently Asked Questions
Q: Good for meal prep?
Yes — keeps well 3–4 days in fridge (store sauce separately).
Q: Can I make it vegan?
It already is! Just use dairy-free yogurt or tahini-lemon sauce only.
Q: Gluten-free?
100% naturally gluten-free.
Nutritional Information
Calories: 460 kcal
Protein: 22 g
Fiber: 14 g
Healthy fats: 20 g