Spring veg bowl with harissa dressing recipe
This vegetarian bowl is a celebration of spring flavours. With tendersweet carrots, asparagus and mint and tossed with a punchy harissa and honey dressing, this makes an ideal midweek meal. To make this gluten-free, use a pack of wholegrain rice and swap the honey for maple syrup for a vegan option.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 316 calories / serving
Ingredients
- 2 tbsp harissa paste
- ½ lemon, zested and juiced
- 2 tsp honey or maple syrup
- 5 tbsp extra-virgin olive oil
- 300g tendersweet carrot or carrots, scrubbed clean
- 240g radishes, halved
- 2 red peppers, deseeded and roughly chopped
- 250g pack wholegrain rice with wheatberries, pinto beans and bulgur wheat
- 125g pack fine asparagus
- 20g mint leaves, finely chopped, plus extra to serve
Each serving contains
- Energy
- 1315kJ 316.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 13g
of the Reference intake
Carbohydrate 32.4gProtein 7.0gFibre 7.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C and bring a large pot of water to the boil.
- In a bowl, combine the harissa, lemon juice and zest, honey and 2 tbsp olive oil. Season to taste and set aside.
- If using tendersweet carrots, leave them whole. If using normal carrots, quarter lengthways. Put the carrots, radish and red pepper into a baking tray, toss with 2 tbsp olive oil, season well and roast in the oven for 15 mins.
- Meanwhile, cook the wholegrain rice pack according to the packet instructions. Once cooked, toss together with the remaining 1 tbsp olive oil and the chopped mint. Season to taste.
- Once the carrots have cooked, add the asparagus to the baking tray and roast for a further 10-15 mins or until all the vegetables are golden and cooked through.
- To serve, toss most of the roasted vegetables through the rice and spoon onto a platter. Top with the remaining vegetables and a few more mint leaves. Drizzle with harissa dressing and serve.
- See more Salad recipes
