Harissa Veggie Bowl
Prep time
Cook time
Total time
Serves: Serves 4
  • 2 eggplants
  • 10 baby potatoes
  • 1 bunch baby carrots
  • 1 can chickpeas, drained
  • 1 tbls harissa spice
  • 1 tables ground cumin
  • olive oil
  • 100g feta cheese
  • watercress
  • ½ avocado
  • salt and pepper
  1. Preheat the oven to 200C
  2. Cut the eggplants into quarters lengthways, then cut each quarter into chunks and place in a large bowl.
  3. Cut the baby potatoes in half and add them to the bowl.
  4. Peel the carrots, trim the tops and add them to the bowl.
  5. Coat the veggies in a generous amount of olive oil and season with salt, pepper, cumin and harissa spice.
  6. Line a large baking tray with foil and spread the veggies out. ( I do this in 2 batches so the veggies go nice and crispy)
  7. Roast the veggies for 35 minutes or until they are tender and starting to blacken.
  8. At around the 20 minute mark remove the veggies from the oven and sprinkle the chickpeas over. Give the veggies a good toss and return them to the oven to continue roasting.
  9. Once the veggies are done remove them from the oven and allow to cool.
  10. Serve with cherry tomatoes, slices of avocado, watercress and crumbled feta.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/easy-harissa-veggie-bowl/