North African Buddha Bowl

“Buddha bowls are a delicious way to enjoy a balanced, nutritious meal, combining fiber-rich vegetables, whole grains/carbohydrates, protein, and healthy fats in one bowl. While traditional bowls offer simple flavors, this North African-inspired version adds warmth and depth with harissa paste, perfectly complementing the roasted sweet potato, chickpeas, eggplant and cauliflower for those who love a bit of spice in their healthy meals.” ~ Sheena Chhabra, Plant Based Treaty campaigner

Serves 4 | Prep time: 20 mins | Cooking time: 35 mins

INGREDIENTS

  • 1 tin chickpeas (drained and rinsed)
  • 1 sweet potato (peeled and diced)
  • 1 eggplant (diced)
  • 1 large carrot (peeled and diced)
  • 1 white potato (peeled and diced)
  • 1 cup cauliflower (cut into small pieces)
  • 4 tsp harissa paste
  • Olive oil (for cooking)
  • ⅓ cup cashews (soaked for at least 10 minutes in boiling water)
  • 1 tsp harissa paste (extra for dressing)
  • Juice from half a lemon
  • 1 ½ cups couscous
  • 10 Tuscan kale leaves (stems removed and chopped)

METHOD

  1. Preheat oven to 200°C (400°F).
  2. Drain and rinse the chickpeas thoroughly.
  3. Chop the sweet potato, white potato, carrot, eggplant, and cauliflower into evenly sized pieces, about ½ inch (1.25 cm) for uniform cooking.
  4. In a large mixing bowl, add the chickpeas and chopped vegetables. Pat them dry with a clean towel or paper towel to remove excess moisture.
  5. Mix together 4 tsp harissa paste with 1 tsp olive oil. If the harissa is unsalted, add salt to taste.
  6. Pour the harissa mixture over the vegetables and chickpeas, and toss well to ensure everything is evenly coated.
  7. Spread the vegetable and chickpea mix evenly on a baking tray lined with silicone baking mat or parchment paper.
  8. Place the tray on the middle rack of the preheated oven and roast for 30-35 minutes, or until the vegetables are tender and slightly browned. Stir once halfway through cooking.
  9. While the vegetables are roasting, prepare the couscous according to the package instructions. (If you’re using an Instant Pot, cook it closer to serving time, or if using the stovetop, you may prefer to wait until the vegetables are nearly done.)
  10. For the dressing, add the soaked cashews, 1 tsp harissa paste, lemon juice, and a splash of water to a food processor. Blend until smooth, adding more water if needed to reach a creamy consistency.
  11. Check the roasted vegetables and chickpeas halfway through roasting and stir to ensure even cooking.
  12. When the vegetables are nearly done, lightly steam the kale. Add the chopped kale to a pot with 2 tablespoons of water, cover, and steam for 2-3 minutes until just wilted.
  13. To serve, place the couscous on the plate as a base, layer the roasted vegetable and chickpea mixture on top, and add the steamed kale.
  14. Drizzle with the cashew harissa dressing, or serve it on the side.

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