pomegranate harissa roasted vegetable bowl
Harissa, a spicy chili paste from North Africa, is such an amazing condiment to keep on hand. It is great as a marinade, added to sauces and dressings, on sandwiches, or added to bowls. While it adds some nice heat, it also brings so much deep flavor with the garlic and other spices in the paste. Pomegranate molasses is a syrup of reduced pomegranate juice that originated in the Middle East. It has an incredible sweet-tart flavor that pairs well with both sweet and savory ingredients. Use it in place of maple syrup, drizzle it on ice cream or add it to stews, salad dressings, cocktails, etc. Together, these two ingredients complement each other perfectly and pack so much flavor. While this combination of pomegranate and harissa is a popular one, here is my take on pomegranate harissa roasted vegetables.
This recipe is a go to weeknight recipe because it is quick while also being full of flavor. It is also so easy to substitute the vegetables used here with any that you have on hand (making sure the amounts are roughly the same, of course). Similarly, you can use any grain or legumes you have available. This recipe helps me reduce food waste by using up vegetables before they spoil and spend less by using what ingredients we already have on hand. Feel free to change the vegetables used here as the seasons change, too. Happy cooking!
pomegranate harissa roasted vegetable bowl
ingredients
pomegranate harissa marinade ingredients
2 garlic cloves grated
2 ½ tbsp harissa
1 tbsp pomegranate molasses
2 tbsp olive oil
1 ½ tsp salt
roasted veg bowl ingredients
1 bunch of broccoli rabe (feel free to substitute with one head of cauliflower, broccoli, or brussels sprouts), roughly chopped into bite sized pieces
1 large or 2 medium/small sized sweet potatoes, diced into slightly smaller than bite sized pieces
1 small head of purple cabbage, chopped into bite sized pieces
Salt to taste
1 14 oz can chickpeas (or other any other legume such as white beans), drained and rinsed
3 cups cooked rice or grain (1 cup uncooked rice typically yields about 3 cups) (While any rice or grain will work, I really love this dish with brown rice, forbidden rice, and farro)
Juice from 1/2 lemon
Handful cilantro and/or spring onions, roughly chopped
Extra pomegranate molasses, for serving
Optional: flakey sea salt, for serving
tahini dressing ingredients
2 tbsp tahini
1 small garlic clove, grated
Juice from 1 lemon
Water
Salt to taste
Optional: harissa to add some flavor and heat
Optional: pomegranate molasses for some acidity/sweetness
instructions
Preheat the oven to 400 degrees F and line two rimmed baking sheets with parchment paper.
To make the pomegranate harissa marinade, combine all the ingredients together in a large bowl and whisk until fully combined.
To the bowl, add the broccoli rabe (or your cruciferous vegetable of choice), sweet potato, and purple cabbage. Stir until all of the vegetables are well coated in the marinade.
Split the vegetables evenly between the two baking sheets and make sure they are evenly spaced to get some nice browning. Add a small pinch of salt and put in the oven for 25-30 minutes or until the vegetables are tender and starting to brown or caramelize, checking half way through and rotating the baking sheets.
While the vegetables are roasting, make the tahini dressing. Combine the tahini, garlic, lemon juice, 2-3 tablespoons of water and a pinch of salt. Stir until combined. Generally, the tahini will still be very thick at this point so I like to add another 1-2 tablespoons of water until I reach a consistency that is easily pourable. Taste. If needed, add more salt. [For some extra flavor and heat, add 1-2 tsp of harissa. For some extra sweetness or acidity, add 1-2 tsp of pomegranate molasses.]
Once the vegetables are done roasting, it is time to combine and serve. Get some bowls (this typically serves about 4), and start by adding the rice or other grain. Then, top with the chickpeas or other legume and the roasted vegetables. Finally, drizzle with the tahini dressing, chopped cilantro/spring onions, and a pinch or so of flakey sea salt. I also love to add some lemon juice and pomegranate molasses to brighten up the flavors.
Enjoy!
