HARISSA EGGPLANT POWER BOWL (VEGAN)
Ingredients
For the carrots and eggplants:
- 8 carrots, rinsed and trimmed
- 2 small eggplants
- 2 tsp Harissa Spices A Spice Affair
- 2 tbsp honey
- 4 tbsp olive oil + 1 tbsp for brushing
- Himalayan Pink Salt A Spice Affair (optional)
For the bowl:
- 1 cup cooked quinoa
- 2 handfuls baby spinach
- 1 avocado, sliced
- 1/4 cup unsalted pistachios, crushed
- Microgreens, for garnish
For the dressing:
- 2 cups fresh mint leaves (or 2 tbsp dried mint)
- 2 garlic cloves
- 2 tbsp Harissa Spices A Spice Affair
- 2/3 cup olive oil
- 1/3 cup lemon juice
- 1 tsp Himalayan Pink Salt A Spice Affair (optional)
- Lemon slices, for garnish
Preparation
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1Make the harissa glaze
Preheat the oven to 425°F and line a baking sheet. In a small bowl, combine the Harissa Spices A Spice Affair, honey and 4 tbsp olive oil. Set aside.
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2Roast the vegetables
Cut the eggplants in half and score them diagonally to create a diamond pattern. Place them cut-side down on the baking sheet, add the carrots and brush with 1 tbsp oil.
Roast for 35 to 40 minutes, or until both are tender. Eggplant may take longer: if needed, remove the carrots and roast the eggplant for another 15 to 20 minutes.
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3Glaze
Remove from the oven, let cool slightly and drizzle the harissa mixture over the vegetables.
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4Make the dressing
Place all the dressing ingredients in a food processor and pulse until well combined. Set aside.
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5Assemble the bowls
Divide the quinoa, baby spinach and sliced avocado between bowls. Add the carrots and eggplants and sprinkle with pistachios. Drizzle with the harissa mint dressing, top with microgreens and serve with extra lemon slices. Enjoy!
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