A great recipe for batch cooking – leftovers can be enjoyed for lunch the next day at room temperature.
Ingredients
Serves Two
1 sweet potato (200g/7oz), unpeeled, cut into 15mm/⅝in chunks
½ cauliflower (about 250g/9oz), cut into small florets
1 large carrot, scrubbed and diagonally sliced
2 tbsp extra virgin olive oil, plus extra for oiling the tray
1 tsp ground cumin
1 tsp smoked paprika, hot or sweet
½ x 400g tin chickpeas, drained and rinsed
2 large handfuls (around 50g/1¾oz) fresh young spinach leaves or mixed salad leaves
40g/1½oz radishes (around 6), thinly sliced
2 tbsp mixed seeds or 40g/1½oz mixed nuts
sea salt and freshly ground black pepper
For the dressing
1 tsp harissa paste
1 tsp lemon juice
2 tbsp extra virgin olive oil
Instructions
1. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray.
2. Scatter the sweet potatoes, cauliflower and carrot in single layers in different parts of the tray to keep separate. Drizzle over a tablespoon of oil and sprinkle with the cumin. Roast for 18–20 minutes, or until tender and lightly browned.
3. In a bowl, mix the paprika with the remaining tablespoon oil. Add the chickpeas and toss well. Take the baking tray out of the oven and add the spiced chickpeas. Season the vegetables and chickpeas with salt and pepper. Roast for 5 minutes, or until the chickpeas are hot and lightly toasted.
4. To make the dressing, whisk the harissa, lemon juice and oil together and season with salt and pepper to taste.
5. Divide the spinach leaves (or mixed salad leaves) between two shallow bowls.
6. Take the baking tray out of the oven and, using tongs or a spoon, arrange the vegetables and chickpeas on the leaves.
7. Add the radishes, sprinkle with the mixed seeds or nuts, and drizzle with the harissa dressing to serve.
Each serving provides
1 sweet potato (200g/7oz), unpeeled, cut into 15mm/⅝in chunks
½ cauliflower (about 250g/9oz), cut into small florets
1 large carrot, scrubbed and diagonally sliced
2 tbsp extra virgin olive oil, plus extra for oiling the tray
1 tsp ground cumin
1 tsp smoked paprika, hot or sweet
½ x 400g tin chickpeas, drained and rinsed
2 large handfuls (around 50g/1¾oz) fresh young spinach leaves or mixed salad leaves
40g/1½oz radishes (around 6), thinly sliced
2 tbsp mixed seeds or 40g/1½oz mixed nuts
sea salt and freshly ground black pepper
For the dressing
1 tsp harissa paste
1 tsp lemon juice
2 tbsp extra virgin olive oil
1. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray.
2. Scatter the sweet potatoes, cauliflower and carrot in single layers in different parts of the tray to keep separate. Drizzle over a tablespoon of oil and sprinkle with the cumin. Roast for 18–20 minutes, or until tender and lightly browned.
3. In a bowl, mix the paprika with the remaining tablespoon oil. Add the chickpeas and toss well. Take the baking tray out of the oven and add the spiced chickpeas. Season the vegetables and chickpeas with salt and pepper. Roast for 5 minutes, or until the chickpeas are hot and lightly toasted.
4. To make the dressing, whisk the harissa, lemon juice and oil together and season with salt and pepper to taste.
5. Divide the spinach leaves (or mixed salad leaves) between two shallow bowls.
6. Take the baking tray out of the oven and, using tongs or a spoon, arrange the vegetables and chickpeas on the leaves.
7. Add the radishes, sprinkle with the mixed seeds or nuts, and drizzle with the harissa dressing to serve.
13.5g protein, 41g carbohydrates (of which 14g sugars), 33g fat (of which 4.5g saturates), 13g fibre and 0.2g salt.
From an idea, also with step-by-step video, seen here
All the best Jan
36 comments:
Se ve muy rico. Te mando un beso.
GOOGLE TRANSLATE
J.P. Alexander
Se ve muy rico. Te mando un beso.
It looks very good. I send you a kiss.
This looks amazing! Definitely going to give it a try.
That sounds delicious - though I would have to find a substitute for the cooked carrot. Any suggestions?
What is harissa paste? I don't cook much any longer, so not that important, but I have never heard of it.
Delicious' -Christine cmlk79.blogspot.com
I haven't had roast radishs
It looks like a recipe that would lend itself well to substitutions too, minimising food waste. Hot for a substantial winter warmer and cold for a summer picnic. Thanks, Jan, for this versatile recipe! Debbie
Looks alright, Jan.
Buone le verdure arrostite 😋😋
yes! good idea
That is such a lovely combination of tastes and textures.
REPLY TO
Elephant's Child who said...
That sounds delicious - though I would have to find a substitute for the cooked carrot. Any suggestions?
Many thanks for your comment and question ...
Substitute for carrots could be - Parsnips, butternut squash, rutabaga/swede, or you could just increase slightly the other vegetables already in the recipe.
Hope these suggestions help
All the best Jan
REPLY TO
Inger who asked ...
What is harissa paste? I don't cook much any longer, so not that important, but I have never heard of it.
Many thanks for your comment and question...
Harissa paste is a fiery North African paste that is orangey-red in colour. It’s a mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil. It can be used as a condiment or as an ingredient in cooking and provides a real boost as an accompaniment to vegetables and pulses. Harissa can be bought ready-made in jars, or you can blend red chillies to create your own hot sauce, making it as fiery or as delicate as you want it to be.
More about Harissa here:-
https://www.bbcgoodfood.com/glossary/harissa-glossary
All the best Jan
GOOGLE TRANSLATE
Stefania
Buone le verdure arrostite 😋😋
Roasted vegetables are good 😋😋
Hello,
Sounds delicious, I love everything but the radishes.
Take care, have a great day and happy week ahead.
Looks and sound delicious thanks
Hello Jan, I love the concept of a Roasted Vegetable Bowl and the recipe looks great. And, I’m learning about something new 😊 harissa paste! Although I love spicy, somehow I’ve missed harissa. Probably because I’ve used chili sauce but just didn’t all the ingredients. Sweet potato, carrots, cauliflower, radishes … love all those veggies so I don’t see how I can go wrong with this dish. Thank you for sharing it! I hope your January is getting off to a good start. I continue to learn from The Low Carb Diabetic and appreciate all the work you put into publishing it. Take care, Jan, and best regards from Seattle! John
It seems a well balanced vegetables bowl, considering there are also chickpeas! I like that harissa. It's a hot chili paste that originated in Tunisia.
Thanks :-)
...colorful!
That looks great. Sweet potatoes are amazing :-D
Sounds good and easy to prepare. I have never used harissa, but wonder if other pepper sauces might be used.
Thanks for this! I have lots of sweet potatoes, and I was wondering what to make with it. I also like harissa very much
Ooh that looks delicious, thanks!
This looks lovely, such a colourful dish! xx
Oh that sounds really good, I would eat this for sure.
Oh yum!
I love roasted vegetables.
Oh gosh. This sounds so good. Thanks for sharing, Jan.
Roasted radishes is something I've never tried.
REPLY TO
Jeff who said ...
Sounds good and easy to prepare. I have never used harissa, but wonder if other pepper sauces might be used
Hello Jeff, many thanks for your comment and query about other possible sauces.
Possible substitutes for harissa could be :-
Sriracha sauce, gochujang, chili paste, red pepper flakes and tomato paste mix, and also a DIY blend of smoked paprika and cayenne pepper can all be used as alternatives to harissa paste.
More to read about this here:-
https://cookscrafter.com/harissa-paste-substitutes/
I hope you may enjoy this recipe suggestion soon.
All the best Jan
That looks delicious! Thanks for sharing
interesting way to beef up a salad
I'd only recently tried sweet potato.
I think I would like this but I don't think my hubby would.
Seguro que me gustaría. Un beso.
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