Yield: 6 people
Harissa Roasted Vegetables
Crispy chickpeas, perfectly roasted sweet potato & cauliflower all tossed in a smoky harissa seasoning with a creamy tahini sauce. These harissa roasted vegetables are an easy weeknight meal and are packed with flavor.
Ingredients
- 2 tbsp olive oil
- 1 small head cauliflower, cut into florets
- 1 large sweet potato, cut into chunks
- 1 shallot, cut into chunks
- 1 can chickpeas, rinsed and drained
- 1 tbsp harissa seasoning, see notes for how to make your own
- salt and pepper, to taste
- fresh dill, to garnish
- fresh mint, to garnish
Tahini Sauce
- ¼ cup tahini
- 1 tbsp lemon, about ½ a lemon
- 1 cloves garlic, or 1/4 tsp garlic powder
- salt and pepper, to taste
- 2-3 tbsp water
Instructions
- Make the sauce. First make the sauce. In a small bowl mix together tahini, garlic, lemon juice, water and salt until well combined and creamy. Set aside.
- Prep the veggies. Preheat oven to 425. Set aside a greased baking sheet. In a large bowl, add sweet potatoes & cauliflower. Toss with olive oil, salt and harissa seasoning until fully coated. Spread on greased baking sheet.
- Roast the cauliflower & sweet potato. Place baking sheet in oven and cook for about 20 minutes. While veggies are baking add chickpeas and shallot into a bowl and toss with olive oil, salt & harissa until fully coated.
- Add chickpeas & shallot. After the veggies have been in for 20 minutes, add chickpeas & shallot to baking sheet. Cook for another 10-15 minutes or until veggies are crispy.
- Serve & enjoy! Remove from oven. Serve harissa roasted vegetables with top with mint, dill and tahini sauce.
Video
Notes
- Serve on its own as a meal or as side dish with protein of choice.
- As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don’t worry about it! It’s totally normal. Keep whisking, and you’ll have a smooth, creamy tahini salad dressing in no time.
- For best results use a really smooth, runny tahini. I only use Soom Foods.
- I like to finish off the cooking process with a few minute broil, to add a nice crisp to the top of the veggies.
- For homemade harissa use a mix of dried, smoked chile peppers, cumin seeds, coriander seeds, caraway seeds, multi-colored whole peppercorns, smoked paprika, garlic powder, smoked salt, dried parsley, and dried oregano.
- Store in an airtight container in the fridge for up to 4-5 days. Store the dressing separately in an airtight container in the fridge for up to 4-5 days.
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