Harissa Roasted Vegetable Grain
A warm grain bowl of roasted vegetables coated in harissa spice blend, layered with cooked grains and finished with fresh herbs. Vegetables char in the oven while remaining tender inside; grains absorb aromatic broth for depth.
Ingredients
Method
Preheat oven to 425°F. Cut red onion into 1-inch wedges, core and chop bell pepper into 1-inch pieces, halve delicata squash and scoop out seeds, then cut into 1-inch crescents. Pat chickpeas dry with paper towels.
In a large bowl, combine harissa paste with olive oil until smooth. Add onion, bell pepper, squash, and chickpeas; toss until evenly coated.
Spread mixture in a single layer on a sheet pan. Roast at 425°F for 30–35 minutes, stirring halfway through, until vegetables are browned at edges and tender inside.
While vegetables roast, bring vegetable broth to a boil in a medium pot. Add farro, reduce heat to low, cover, and simmer for 25–30 minutes until tender and liquid is absorbed. If using quinoa or millet, reduce cooking time to 15–18 minutes.
Divide cooked grain among four bowls. Top with roasted vegetable and chickpea mixture.
Garnish with fresh parsley and sesame seeds. Serve with lemon wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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