Harissa Veggie Bowl

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado
  • 1 bunch Baby carrots
  • 10 Baby potatoes
  • 1 can Chickpeas
  • 2 Eggplants
  • 1 Watercress

• Baking & Spices

  • 1 tbsp Harissa spice
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 Tables ground cumin

• Dairy

  • 100 g Feta cheese

Found on theluminouskitchen.com

Description

Ingredients

• 2 eggplants
• 10 baby potatoes
• 1 bunch baby carrots
• 1 can chickpeas, drained
• 1 tbls harissa spice
• 1 tables ground cumin
• olive oil
• 100g feta cheese
• watercress
• ½ avocado
• salt and pepper

Directions

• Preheat the oven to 200C
• Cut the eggplants into quarters lengthways, then cut each quarter into chunks and place in a large bowl.
• Cut the baby potatoes in half and add them to the bowl.
• Peel the carrots, trim the tops and add them to the bowl.
• Coat the veggies in a generous amount of olive oil and season with salt, pepper, cumin and harissa spice.
• Line a large baking tray with foil and spread the veggies out. ( I do this in 2 batches so the veggies go nice and crispy)
• Roast the veggies for 35 minutes or until they are tender and starting to blacken.
• At around the 20 minute mark remove the veggies from the oven and sprinkle the chickpeas over. Give the veggies a good toss and return them to the oven to continue roasting.
• Once the veggies are done remove them from the oven and allow to cool.
• Serve with cherry tomatoes, slices of avocado, watercress and crumbled feta.