Spicy Harissa Vegetable Bake
Serves: 4 servings
  • 400g squash, peeled, seeded and chopped (3 cups)
  • 200g parsnips, peeled and chopped (1½ cups)
  • 200g beetroot, peeled and chopped (1½ cups)
  • 1tbsp olive oil
  • 1tbsp harissa
  • sea salt
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • sea salt
  • 400g tin chopped tomatoes
  • 400g tin cannellini beans
  • handful of fresh parsley or coriander, chopped
  • flaked almonds & pumpkin seeds
  1. Preheat the oven to 200°C (400F)
  2. Place the squash, parsnips and beetroot in a shallow roasting tray, drizzle with 1 tbsp olive oil, 1tbsp harissa and good pinch of sea salt and stir to coat. Place into the oven and roast for about 40 minutes.
  3. In a small pot heat 1tbsp oil, add the chopped onion and cook for about 5 mins until softened. Stir in chopped garlic, coriander, cumin, smoked paprika and sea salt and cook for another 2 mins. Add the chopped tomatoes, 60ml water and simmer covered for 20 mins, stirring occasionally.
  4. Scoop roasted veggies into 9" pie dish, top with drained and rinsed cannellini beans, tomato sauce and chopped parsley, mix well and level out the surface. Sprinkle with flaked almonds and pumpkin seeds and bake on 200°C (400F) for about 30 minutes.
  5. Top with more fresh herbs before serving.
  6. Enjoy!
If you like the bake to be more saucy, add extra chopped tomatoes and omit the water.
Recipe by Nirvana Cakery at https://nirvanacakery.com/spicy-harissa-vegetable-bake/